Making one hamburger for lunch. Saved raw but will cook later
today along with thick slice of raw onion, tomato, mayo, mustard
and ketchup on the bun For Bruceboy, it's a cheeseburger but hold
the cheese. Not McDonald's either....go figure.

Main thing I'm cooking is an old favorite all-in-one meal and
just trying to use up things.

Basic old recipe is merely baked beans, ground beef and corn.

More specific recipe this time is:

-Baked beans adjusted and enhanced to my taste
(add onion, green pepper, mustard, brown sugar)
-one lb ground chuck cooked with onion and worcest sauce
(drained of course after cooked)
-one lb frozen corn (fresh is better)

This time I needed to use or lose about 8 oz fresh mushrooms so I
added them too.

It's all simmering on stove now...about 2-2.5 quarts of the mess.
Taste is good. Soon, I'll just remove from heat, let it cool
while covered then put away. This makes a decent quick meal or
even snack at anytime. Good cold or heated. As always, a slice of
fresh buttered bread is good.

I'll have whole grain mac and cheese and green beans for supper.

On Tuesday, August 6, 2019 at 9:48:08 AM UTC-5, wrote:
>
> I'll have whole grain mac and cheese and green beans for supper.
>
I will have meatloaf, mashed potatoes, and green beans.

writes:
>On Tuesday, August 6, 2019 at 9:48:08 AM UTC-5, wrote:
>>
>> I'll have whole grain mac and cheese and green beans for supper.
>>
>I will have meatloaf, mashed potatoes, and green beans.

I would have that if I could

but I'm having a light picnic right after work with sushi rolls, chips
and salsa and guacamole, plums, and some homemade chocolate chip cookies

On Tuesday, August 6, 2019 at 12:30:06 PM UTC-5, tert in seattle wrote:
>
> writes:
> >
> >I will have meatloaf, mashed potatoes, and green beans.
>
> I would have that if I could
>
> but I'm having a light picnic right after work with sushi rolls, chips
> and salsa and guacamole, plums, and some homemade chocolate chip cookies
>
Everything you posted on sounds really good, just not all in the same meal.

Ten years ago if I thought I would eat sushi like there is no tomorrow I'd
been protesting "No way, no how, not ever." (Never say never.)

" wrote:
> I will have meatloaf, mashed potatoes, and green beans.

A most excellent combination for dinner. One of my favorites!

On Wed, 07 Aug 2019 06:45:59 -0400, Gary > wrote:

" wrote:
>> I will have meatloaf, mashed potatoes, and green beans.
>
>A most excellent combination for dinner. One of my favorites!

Nursing home food.

On Wednesday, August 7, 2019 at 6:48:28 AM UTC-4, Bruce wrote:
> On Wed, 07 Aug 2019 06:45:59 -0400, Gary > wrote:
>
> " wrote:
> >> I will have meatloaf, mashed potatoes, and green beans.
> >
> >A most excellent combination for dinner. One of my favorites!
>
> Nursing home food.

Although comfort food can be enjoyable once in a great while, I prefer
something with a little more excitement on a daily basis.

And I've never really been a big fan of meatloaf. I was 30 before I
ate one I enjoyed.

Tonight: grilled steak, salad dressed with 5 ml each of balsamic vinegar
and soy sauce and 15 ml of extra-virgin olive oil.

And a starch yet to be named.

A simple weeknight meal that I can put together after a day at work.

Cindy Hamilton

On Tuesday, August 6, 2019 at 10:17:18 AM UTC-4, Gary wrote:
> Making one hamburger for lunch. Saved raw but will cook later
> today along with thick slice of raw onion, tomato, mayo, mustard
> and ketchup on the bun For Bruceboy, it's a cheeseburger but hold
> the cheese. Not McDonald's either....go figure.
>
> Main thing I'm cooking is an old favorite all-in-one meal and
> just trying to use up things.
>
> Basic old recipe is merely baked beans, ground beef and corn.
>
> More specific recipe this time is:
>
> -Baked beans adjusted and enhanced to my taste
> (add onion, green pepper, mustard, brown sugar)
> -one lb ground chuck cooked with onion and worcest sauce
> (drained of course after cooked)
> -one lb frozen corn (fresh is better)
>
> This time I needed to use or lose about 8 oz fresh mushrooms so I
> added them too.
>
> It's all simmering on stove now...about 2-2.5 quarts of the mess.
> Taste is good. Soon, I'll just remove from heat, let it cool
> while covered then put away. This makes a decent quick meal or
> even snack at anytime. Good cold or heated. As always, a slice of
> fresh buttered bread is good.

Lunch was a ham on rye with brown mustard, and coleslaw (red wine vinegar,
EVOO, salt, and pepper) on the side.

Dinner will be chicken piccata, rice, and green beans.

Cindy Hamilton

On Tuesday, August 6, 2019 at 4:17:18 AM UTC-10, Gary wrote:
> Making one hamburger for lunch. Saved raw but will cook later
> today along with thick slice of raw onion, tomato, mayo, mustard
> and ketchup on the bun For Bruceboy, it's a cheeseburger but hold
> the cheese. Not McDonald's either....go figure.
>
> Main thing I'm cooking is an old favorite all-in-one meal and
> just trying to use up things.
>
> Basic old recipe is merely baked beans, ground beef and corn.
>
> More specific recipe this time is:
>
> -Baked beans adjusted and enhanced to my taste
> (add onion, green pepper, mustard, brown sugar)
> -one lb ground chuck cooked with onion and worcest sauce
> (drained of course after cooked)
> -one lb frozen corn (fresh is better)
>
> This time I needed to use or lose about 8 oz fresh mushrooms so I
> added them too.
>
> It's all simmering on stove now...about 2-2.5 quarts of the mess.
> Taste is good. Soon, I'll just remove from heat, let it cool
> while covered then put away. This makes a decent quick meal or
> even snack at anytime. Good cold or heated. As always, a slice of
> fresh buttered bread is good.

Last night, I made local style sweet-sour spareribs. The spareribs were cooked in a pressure cooker for about 40 minutes. Then the meat was drained and fresh water was added along with dark soy sauce, sugar, vinegar, and ginger. This was then cooked under pressure for 20 more minutes. My goal was to turn the cartilage into a gel. Mission accomplished.

https://www.amazon.com/photos/shared...i_sgJIOVHMNjqO

On Tuesday, August 6, 2019 at 1:07:29 PM UTC-5, dsi1 wrote:
>
> Last night, I made local style sweet-sour spareribs. The spareribs were cooked in a pressure cooker for about 40 minutes. Then the meat was drained and fresh water was added along with dark soy sauce, sugar, vinegar, and ginger. This was then cooked under pressure for 20 more minutes. My goal was to turn the cartilage into a gel. Mission accomplished.
>
> https://www.amazon.com/photos/shared...i_sgJIOVHMNjqO
>
I think you accomplished your mission very well, very appetizing. Aren't those
pressure cookers a time saver?

On Tuesday, August 6, 2019 at 8:11:05 AM UTC-10, wrote:
> On Tuesday, August 6, 2019 at 1:07:29 PM UTC-5, dsi1 wrote:
> >
> > Last night, I made local style sweet-sour spareribs. The spareribs were cooked in a pressure cooker for about 40 minutes. Then the meat was drained and fresh water was added along with dark soy sauce, sugar, vinegar, and ginger. This was then cooked under pressure for 20 more minutes. My goal was to turn the cartilage into a gel. Mission accomplished.
> >
> > https://www.amazon.com/photos/shared...i_sgJIOVHMNjqO
> >
> I think you accomplished your mission very well, very appetizing. Aren't those
> pressure cookers a time saver?

They are a time saver. If I didn't have one, I probably wouldn't have bothered making this stuff.

"dsi1" wrote in message
...

On Tuesday, August 6, 2019 at 4:17:18 AM UTC-10, Gary wrote:
> Making one hamburger for lunch. Saved raw but will cook later
> today along with thick slice of raw onion, tomato, mayo, mustard
> and ketchup on the bun For Bruceboy, it's a cheeseburger but hold
> the cheese. Not McDonald's either....go figure.
>
> Main thing I'm cooking is an old favorite all-in-one meal and
> just trying to use up things.
>
> Basic old recipe is merely baked beans, ground beef and corn.
>
> More specific recipe this time is:
>
> -Baked beans adjusted and enhanced to my taste
> (add onion, green pepper, mustard, brown sugar)
> -one lb ground chuck cooked with onion and worcest sauce
> (drained of course after cooked)
> -one lb frozen corn (fresh is better)
>
> This time I needed to use or lose about 8 oz fresh mushrooms so I
> added them too.
>
> It's all simmering on stove now...about 2-2.5 quarts of the mess.
> Taste is good. Soon, I'll just remove from heat, let it cool
> while covered then put away. This makes a decent quick meal or
> even snack at anytime. Good cold or heated. As always, a slice of
> fresh buttered bread is good.

Last night, I made local style sweet-sour spareribs. The spareribs were
cooked in a pressure cooker for about 40 minutes. Then the meat was drained
and fresh water was added along with dark soy sauce, sugar, vinegar, and
ginger. This was then cooked under pressure for 20 more minutes. My goal was
to turn the cartilage into a gel. Mission accomplished.

https://www.amazon.com/photos/shared...i_sgJIOVHMNjqO

=====

Great)) When/if D. is allowed red meat again I will try that)

Any quantities to share?

On Tue, 6 Aug 2019 19:50:49 +0100, "Ophelia"
> wrote:

>"dsi1" wrote in message
...
>
>On Tuesday, August 6, 2019 at 4:17:18 AM UTC-10, Gary wrote:
>> Making one hamburger for lunch. Saved raw but will cook later
>> today along with thick slice of raw onion, tomato, mayo, mustard
>> and ketchup on the bun For Bruceboy, it's a cheeseburger but hold
>> the cheese. Not McDonald's either....go figure.
>>
>> Main thing I'm cooking is an old favorite all-in-one meal and
>> just trying to use up things.
>>
>> Basic old recipe is merely baked beans, ground beef and corn.
>>
>> More specific recipe this time is:
>>
>> -Baked beans adjusted and enhanced to my taste
>> (add onion, green pepper, mustard, brown sugar)
>> -one lb ground chuck cooked with onion and worcest sauce
>> (drained of course after cooked)
>> -one lb frozen corn (fresh is better)
>>
>> This time I needed to use or lose about 8 oz fresh mushrooms so I
>> added them too.
>>
>> It's all simmering on stove now...about 2-2.5 quarts of the mess.
>> Taste is good. Soon, I'll just remove from heat, let it cool
>> while covered then put away. This makes a decent quick meal or
>> even snack at anytime. Good cold or heated. As always, a slice of
>> fresh buttered bread is good.
>
>Last night, I made local style sweet-sour spareribs. The spareribs were
>cooked in a pressure cooker for about 40 minutes. Then the meat was drained
>and fresh water was added along with dark soy sauce, sugar, vinegar, and
>ginger. This was then cooked under pressure for 20 more minutes. My goal was
>to turn the cartilage into a gel. Mission accomplished.
>
>https://www.amazon.com/photos/shared...i_sgJIOVHMNjqO

I really don't like telling you but ALL your presentations look
precisely like piles of excrement... definitely something critically
amiss with ukelele boi's eyesight.

>=====
>
> Great)) When/if D. is allowed red meat again I will try that)

On Tuesday, August 6, 2019 at 9:27:15 AM UTC-10, Sheldon wrote:
> On Tue, 6 Aug 2019 19:50:49 +0100, "Ophelia"
> > wrote:
>
> >"dsi1" wrote in message
> ...
> >
> >On Tuesday, August 6, 2019 at 4:17:18 AM UTC-10, Gary wrote:
> >> Making one hamburger for lunch. Saved raw but will cook later
> >> today along with thick slice of raw onion, tomato, mayo, mustard
> >> and ketchup on the bun For Bruceboy, it's a cheeseburger but hold
> >> the cheese. Not McDonald's either....go figure.
> >>
> >> Main thing I'm cooking is an old favorite all-in-one meal and
> >> just trying to use up things.
> >>
> >> Basic old recipe is merely baked beans, ground beef and corn.
> >>
> >> More specific recipe this time is:
> >>
> >> -Baked beans adjusted and enhanced to my taste
> >> (add onion, green pepper, mustard, brown sugar)
> >> -one lb ground chuck cooked with onion and worcest sauce
> >> (drained of course after cooked)
> >> -one lb frozen corn (fresh is better)
> >>
> >> This time I needed to use or lose about 8 oz fresh mushrooms so I
> >> added them too.
> >>
> >> It's all simmering on stove now...about 2-2.5 quarts of the mess.
> >> Taste is good. Soon, I'll just remove from heat, let it cool
> >> while covered then put away. This makes a decent quick meal or
> >> even snack at anytime. Good cold or heated. As always, a slice of
> >> fresh buttered bread is good.
> >
> >Last night, I made local style sweet-sour spareribs. The spareribs were
> >cooked in a pressure cooker for about 40 minutes. Then the meat was drained
> >and fresh water was added along with dark soy sauce, sugar, vinegar, and
> >ginger. This was then cooked under pressure for 20 more minutes. My goal was
> >to turn the cartilage into a gel. Mission accomplished.
> >
> >https://www.amazon.com/photos/shared...i_sgJIOVHMNjqO
>
> I really don't like telling you but ALL your presentations look
> precisely like piles of excrement... definitely something critically
> amiss with ukelele boi's eyesight.
>
> >=====
> >
> > Great)) When/if D. is allowed red meat again I will try that)

You are a very confusing/confused person. Your attributes are mixed up and you refer to me in the second person as well as the third person in the same paragraph. You should have been paying more attention during the 6th grade. My guess is that you probably stared at your teacher's tits most times and never even heard the words that were coming out of her mouth. Such a naughty lad!

"dsi1" wrote in message
...

On Tuesday, August 6, 2019 at 9:27:15 AM UTC-10, Sheldon wrote:
> On Tue, 6 Aug 2019 19:50:49 +0100, "Ophelia"
> > wrote:
>
> >"dsi1" wrote in message
> ...
> >
> >On Tuesday, August 6, 2019 at 4:17:18 AM UTC-10, Gary wrote:
> >> Making one hamburger for lunch. Saved raw but will cook later
> >> today along with thick slice of raw onion, tomato, mayo, mustard
> >> and ketchup on the bun For Bruceboy, it's a cheeseburger but hold
> >> the cheese. Not McDonald's either....go figure.
> >>
> >> Main thing I'm cooking is an old favorite all-in-one meal and
> >> just trying to use up things.
> >>
> >> Basic old recipe is merely baked beans, ground beef and corn.
> >>
> >> More specific recipe this time is:
> >>
> >> -Baked beans adjusted and enhanced to my taste
> >> (add onion, green pepper, mustard, brown sugar)
> >> -one lb ground chuck cooked with onion and worcest sauce
> >> (drained of course after cooked)
> >> -one lb frozen corn (fresh is better)
> >>
> >> This time I needed to use or lose about 8 oz fresh mushrooms so I
> >> added them too.
> >>
> >> It's all simmering on stove now...about 2-2.5 quarts of the mess.
> >> Taste is good. Soon, I'll just remove from heat, let it cool
> >> while covered then put away. This makes a decent quick meal or
> >> even snack at anytime. Good cold or heated. As always, a slice of
> >> fresh buttered bread is good.
> >
> >Last night, I made local style sweet-sour spareribs. The spareribs were
> >cooked in a pressure cooker for about 40 minutes. Then the meat was
> >drained
> >and fresh water was added along with dark soy sauce, sugar, vinegar, and
> >ginger. This was then cooked under pressure for 20 more minutes. My goal
> >was
> >to turn the cartilage into a gel. Mission accomplished.
> >
> >https://www.amazon.com/photos/shared...i_sgJIOVHMNjqO
>
> I really don't like telling you but ALL your presentations look
> precisely like piles of excrement... definitely something critically
> amiss with ukelele boi's eyesight.
>
> >=====
> >
> > Great)) When/if D. is allowed red meat again I will try that)

You are a very confusing/confused person. Your attributes are mixed up and
you refer to me in the second person as well as the third person in the same
paragraph. You should have been paying more attention during the 6th grade.
My guess is that you probably stared at your teacher's tits most times and
never even heard the words that were coming out of her mouth. Such a naughty
lad!

====

I am a lad?????

On Tuesday, August 6, 2019 at 8:51:00 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, August 6, 2019 at 4:17:18 AM UTC-10, Gary wrote:
> > Making one hamburger for lunch. Saved raw but will cook later
> > today along with thick slice of raw onion, tomato, mayo, mustard
> > and ketchup on the bun For Bruceboy, it's a cheeseburger but hold
> > the cheese. Not McDonald's either....go figure.
> >
> > Main thing I'm cooking is an old favorite all-in-one meal and
> > just trying to use up things.
> >
> > Basic old recipe is merely baked beans, ground beef and corn.
> >
> > More specific recipe this time is:
> >
> > -Baked beans adjusted and enhanced to my taste
> > (add onion, green pepper, mustard, brown sugar)
> > -one lb ground chuck cooked with onion and worcest sauce
> > (drained of course after cooked)
> > -one lb frozen corn (fresh is better)
> >
> > This time I needed to use or lose about 8 oz fresh mushrooms so I
> > added them too.
> >
> > It's all simmering on stove now...about 2-2.5 quarts of the mess.
> > Taste is good. Soon, I'll just remove from heat, let it cool
> > while covered then put away. This makes a decent quick meal or
> > even snack at anytime. Good cold or heated. As always, a slice of
> > fresh buttered bread is good.
>
> Last night, I made local style sweet-sour spareribs. The spareribs were
> cooked in a pressure cooker for about 40 minutes. Then the meat was drained
> and fresh water was added along with dark soy sauce, sugar, vinegar, and
> ginger. This was then cooked under pressure for 20 more minutes. My goal was
> to turn the cartilage into a gel. Mission accomplished.
>
> https://www.amazon.com/photos/shared...i_sgJIOVHMNjqO
>
> =====
>
> Great)) When/if D. is allowed red meat again I will try that)
>
> Any quantities to share?

I do all measurements by eye and feel so I don't have any measurements to give. I think adding ingredients is somewhat like playing music. If you have to think about what you're doing, you lose something. For the coleslaw, I used the juice from a jar of pickled peppers as well as wasabi sauce, mustard, and MSG. Being able to improvise freely and naturally is a great asset for cooks and players of jazz.

OTOH, if you prefer to measure, Janice Morimoto's recipe is probably pretty much spot on. You probably should use a light Japanese style shoyu when making the dish.

https://www.youtube.com/watch?v=0Pn814cwW_Q

"dsi1" wrote in message
...

On Tuesday, August 6, 2019 at 8:51:00 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, August 6, 2019 at 4:17:18 AM UTC-10, Gary wrote:
> > Making one hamburger for lunch. Saved raw but will cook later
> > today along with thick slice of raw onion, tomato, mayo, mustard
> > and ketchup on the bun For Bruceboy, it's a cheeseburger but hold
> > the cheese. Not McDonald's either....go figure.
> >
> > Main thing I'm cooking is an old favorite all-in-one meal and
> > just trying to use up things.
> >
> > Basic old recipe is merely baked beans, ground beef and corn.
> >
> > More specific recipe this time is:
> >
> > -Baked beans adjusted and enhanced to my taste
> > (add onion, green pepper, mustard, brown sugar)
> > -one lb ground chuck cooked with onion and worcest sauce
> > (drained of course after cooked)
> > -one lb frozen corn (fresh is better)
> >
> > This time I needed to use or lose about 8 oz fresh mushrooms so I
> > added them too.
> >
> > It's all simmering on stove now...about 2-2.5 quarts of the mess.
> > Taste is good. Soon, I'll just remove from heat, let it cool
> > while covered then put away. This makes a decent quick meal or
> > even snack at anytime. Good cold or heated. As always, a slice of
> > fresh buttered bread is good.
>
> Last night, I made local style sweet-sour spareribs. The spareribs were
> cooked in a pressure cooker for about 40 minutes. Then the meat was
> drained
> and fresh water was added along with dark soy sauce, sugar, vinegar, and
> ginger. This was then cooked under pressure for 20 more minutes. My goal
> was
> to turn the cartilage into a gel. Mission accomplished.
>
> https://www.amazon.com/photos/shared...i_sgJIOVHMNjqO
>
> =====
>
> Great)) When/if D. is allowed red meat again I will try that)
>
> Any quantities to share?

I do all measurements by eye and feel so I don't have any measurements to
give. I think adding ingredients is somewhat like playing music. If you have
to think about what you're doing, you lose something. For the coleslaw, I
used the juice from a jar of pickled peppers as well as wasabi sauce,
mustard, and MSG. Being able to improvise freely and naturally is a great
asset for cooks and players of jazz.

OTOH, if you prefer to measure, Janice Morimoto's recipe is probably pretty
much spot on. You probably should use a light Japanese style shoyu when
making the dish.

https://www.youtube.com/watch?v=0Pn814cwW_Q

====

Yes I understand. I don't use specific quantities either but I was
hoping for an idea of what you are using. Yes, I have light shoyu!

The lovely Janice will keep me right)

Thanks very much)

"Ophelia" wrote in message ...

"dsi1" wrote in message
...

On Tuesday, August 6, 2019 at 8:51:00 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, August 6, 2019 at 4:17:18 AM UTC-10, Gary wrote:
> > Making one hamburger for lunch. Saved raw but will cook later
> > today along with thick slice of raw onion, tomato, mayo, mustard
> > and ketchup on the bun For Bruceboy, it's a cheeseburger but hold
> > the cheese. Not McDonald's either....go figure.
> >
> > Main thing I'm cooking is an old favorite all-in-one meal and
> > just trying to use up things.
> >
> > Basic old recipe is merely baked beans, ground beef and corn.
> >
> > More specific recipe this time is:
> >
> > -Baked beans adjusted and enhanced to my taste
> > (add onion, green pepper, mustard, brown sugar)
> > -one lb ground chuck cooked with onion and worcest sauce
> > (drained of course after cooked)
> > -one lb frozen corn (fresh is better)
> >
> > This time I needed to use or lose about 8 oz fresh mushrooms so I
> > added them too.
> >
> > It's all simmering on stove now...about 2-2.5 quarts of the mess.
> > Taste is good. Soon, I'll just remove from heat, let it cool
> > while covered then put away. This makes a decent quick meal or
> > even snack at anytime. Good cold or heated. As always, a slice of
> > fresh buttered bread is good.
>
> Last night, I made local style sweet-sour spareribs. The spareribs were
> cooked in a pressure cooker for about 40 minutes. Then the meat was
> drained
> and fresh water was added along with dark soy sauce, sugar, vinegar, and
> ginger. This was then cooked under pressure for 20 more minutes. My goal
> was
> to turn the cartilage into a gel. Mission accomplished.
>
> https://www.amazon.com/photos/shared...i_sgJIOVHMNjqO
>
> =====
>
> Great)) When/if D. is allowed red meat again I will try that)
>
> Any quantities to share?

I do all measurements by eye and feel so I don't have any measurements to
give. I think adding ingredients is somewhat like playing music. If you have
to think about what you're doing, you lose something. For the coleslaw, I
used the juice from a jar of pickled peppers as well as wasabi sauce,
mustard, and MSG. Being able to improvise freely and naturally is a great
asset for cooks and players of jazz.

OTOH, if you prefer to measure, Janice Morimoto's recipe is probably pretty
much spot on. You probably should use a light Japanese style shoyu when
making the dish.

https://www.youtube.com/watch?v=0Pn814cwW_Q

====

Yes I understand. I don't use specific quantities either but I was
hoping for an idea of what you are using. Yes, I have light shoyu!

The lovely Janice will keep me right)

Thanks very much)

===

Oh She is using an Instant Pot. I don't have one of those

On Tuesday, August 6, 2019 at 9:31:01 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, August 6, 2019 at 8:51:00 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Tuesday, August 6, 2019 at 4:17:18 AM UTC-10, Gary wrote:
> > > Making one hamburger for lunch. Saved raw but will cook later
> > > today along with thick slice of raw onion, tomato, mayo, mustard
> > > and ketchup on the bun For Bruceboy, it's a cheeseburger but hold
> > > the cheese. Not McDonald's either....go figure.
> > >
> > > Main thing I'm cooking is an old favorite all-in-one meal and
> > > just trying to use up things.
> > >
> > > Basic old recipe is merely baked beans, ground beef and corn.
> > >
> > > More specific recipe this time is:
> > >
> > > -Baked beans adjusted and enhanced to my taste
> > > (add onion, green pepper, mustard, brown sugar)
> > > -one lb ground chuck cooked with onion and worcest sauce
> > > (drained of course after cooked)
> > > -one lb frozen corn (fresh is better)
> > >
> > > This time I needed to use or lose about 8 oz fresh mushrooms so I
> > > added them too.
> > >
> > > It's all simmering on stove now...about 2-2.5 quarts of the mess.
> > > Taste is good. Soon, I'll just remove from heat, let it cool
> > > while covered then put away. This makes a decent quick meal or
> > > even snack at anytime. Good cold or heated. As always, a slice of
> > > fresh buttered bread is good.
> >
> > Last night, I made local style sweet-sour spareribs. The spareribs were
> > cooked in a pressure cooker for about 40 minutes. Then the meat was
> > drained
> > and fresh water was added along with dark soy sauce, sugar, vinegar, and
> > ginger. This was then cooked under pressure for 20 more minutes. My goal
> > was
> > to turn the cartilage into a gel. Mission accomplished.
> >
> > https://www.amazon.com/photos/shared...i_sgJIOVHMNjqO
> >
> > =====
> >
> > Great)) When/if D. is allowed red meat again I will try that)
> >
> > Any quantities to share?
>
> I do all measurements by eye and feel so I don't have any measurements to
> give. I think adding ingredients is somewhat like playing music. If you have
> to think about what you're doing, you lose something. For the coleslaw, I
> used the juice from a jar of pickled peppers as well as wasabi sauce,
> mustard, and MSG. Being able to improvise freely and naturally is a great
> asset for cooks and players of jazz.
>
> OTOH, if you prefer to measure, Janice Morimoto's recipe is probably pretty
> much spot on. You probably should use a light Japanese style shoyu when
> making the dish.
>
> https://www.youtube.com/watch?v=0Pn814cwW_Q
>
> ====
>
> Yes I understand. I don't use specific quantities either but I was
> hoping for an idea of what you are using. Yes, I have light shoyu!
>
> The lovely Janice will keep me right)
>
> Thanks very much)

My brain is able to make on the fly calculations on the amounts of ingredients to use based on a flavor profile desired and the initial amounts used. It's quite amazing. These days, I just cook by instinct.

OTOH, it might be possible and useful to have a system that could get exact measurements using a scale and a photo-imaging device capable of identifying ingredients. That might be cool - or not.