Progress and Pain

It has been a while, but I have done a lot. First, I got a few mixes made up and done, and while I like the flavors, I run the numbers a couple more times to make sure everything is where I think it is.

When I began sharpening my formulas, I wanted to have a few products, I wanted a couple and landed with seven seasonings and mixes I am happy with and can make. I went through the numbers once, and after tweaking the recipes again, I should be fine. Still, it is nice to be sure when starting, which is good because I needed something to take my mind off the disaster my family has become.

I got an upgraded formula to the first three items, and now with the following four, I can even say I have a powdered veggie stock made out of vegetables, no extra chemicals. I got a pizza seasoning that is not spicy but adds so much more flavor. I also got something for some dessert shops. I made an apple chocolate truffle with my production techniques, and it feels good to know you got something that can’t be beaten.

I really need to do this with my good camera. All 7

I feel good about specific products with business-to-business usage and then specifics for selling to the peeps and populace in different stores. However, one of the few things that still bothers me is going to be simple production. I can only make so much of each item with the work needed, with the ingredients taking two days per round.

Often one day is needed just for the drying and after cooking, cleaning, prepping, seasoning, often taking a half-day to a full day, and on top of that, my body will not be able to do it all with no breaks. Still, with the time of two days from fresh to seasoning and testing and retesting and being happy with what we have, we can do three cycles of cooking and drying every week. One day will be enough for additional rest, tinkering on new formulas, taking a rest day.

So after one more set of number crunches, I will be ready to advertise and go. Also, I got some ideas for more products and stuff to make things happen.

Apple onion salad with garlic mustard dressing

This is a nice dish that will work well with the pork dish for next week. If you are vegetarian no fear this works just as well as a light potluck dish. For two servings you will need the following.

Salad: One green apple, half a white or yellow onion, salt and black pepper to taste, one lemon to juice. In this picture the orange and lemon are already zested because I used the zest for making my own bath salts. Like put in the bath and make everything smell nice as you relax and mine is all natural. Salt, teas, extracts, zests, etc. So ya mine are already zested if you have a moment you can use the zest as a garnish on top.

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Dressing: A tablespoon mustard paired with one of honey or two tablespoons honey mustard, one teaspoon chopped garlic, a pinch of cocoa powder.

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So core your apple chop it in to quarters before slicing and toss it in a pan on low heat. Next you want to take your half onion and slice it up julienne style making sure to do it a little thicker then normal julienne. tossing it in the pan we will mix it together and let the flavors meet each other as the onion begins to sweeten. Sweating on medium low with a touch of butter or oil of your choice if you do not have a non stick pan.

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Mix up your dressing as everything is sweating just mixing it all up before tossing a portion in to toss with the reminder of the dressing on the side to taste.

Broth making

We will be going over stock and broth making. The major difference between the two is whether the addition of meat is included with the bones. When you get bones you want to get five times the amount of vegetables for the stock. Now in this case I will be using ham shanks for my broth and the basic stock mixture of vegetables of celery, carrot, and onion. You can use mushroom and bell peppers as well. Equipment wise you will want to get something called cheese cloth so you can do a final strain without getting a lot of chunks in the stock. If you have no bones from a recent roast then you can use something like in my case ham shanks. Roasting the bones, meat and vegetables would result in making the stock a brown stock. Now the color whether it is white or brown just signifies if things have been roasted.

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Using the ham shanks this will be a brown pork broth. Starting cooking the bones or shanks in this case in pot with a little oil to brown the meat and bones while you cut the vegetables. It does not need to be the best cutting if your a little self conscious about it.

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After cutting your vegetables toss them in with the bones to give them some color. When some time passes you want to add your water to the amount of ten times of the mass of the bones. So if you add 1lb of bone you want 5 lb veg and 10 lb or 10 pints since a pint of water is equivalent to a pound. Get everything in the pot after your roasted what you want and let it simmer until two thirds of the liquid is left.

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As I was making the stock the roommates needed to eat so they decided to get something else going.

Line your strainer with the cheese cloth before draining the stock. The cheese cloth will catch the smaller pieces of matter left in the stock the strainer will miss. Let your stock cool and you should have a fat cap form on the after it cools down as well as the stock turning in to a bit more like jello. That means that the gelatin has been pulled from the bones and that is what gives the stock a quality that separates it from many things you can buy now a days.

Beef and bell peppers over rice

For this you will need the following for ten portions heaped over rice. This is a dish that holds well in the fridge and can be eaten as is or over rice or noodles. When my friends or myself are feeling a little under the weather we eat a bowl of this. It can cure what ails ya.

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Seven large peppers consisting of three red bell peppers, two yellow, a green bell pepper, and one poblano pepper.

One large white onion, one bunch of green onions, one shallot, and five or six good sized cloves of crushed garlic.

Meat wise you will need a half pound of each beef and pork chorizo and a pound and a half of 75/25 ground beef ( 25% fat)

Otherwise you will need a tablespoon of oil. (your choice) I had olive nearby but any will do.

Start by getting your oil in the pot before putting the pot on medium low heat.

Peel and smash your garlic before adding them to the pot. Dice your onion type items ( green, white, and shallot)  before dumping them in to the pot and giving them a good stir. You don’t want to hear a whole lot of sizzling.The pot will be there just to hold everything.

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Give it a good stir before dicing up your peppers. Make sure to remove the white ribs of pith (That’s the kind of soft stuff forming the ribs inside the pepper.) Dice your peppers up and toss them in. Even if you are not the fastest with a knife you should have very little effect on the food. We are letting all the guests know each other flavor wise. Once it is mixed up in a pot take it off to cool. If your doing rice with this you can dump the veggies in to the future rice pot while the meat cooks.

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Place your pot on medium high heat devoid of all vegetable matter before dumping in your chorizo. You want these to cook first because this will allow the spices in the fat to be released so that the beef can pick up the flavor. Once that has been rendered you can dump in your beef and let that cook up. While that is going in this is only going to have the spice of the chorizo which will be very mellow once it is all tossed together with the chopped offerings. This will be fairly mild overall.

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Now the main portion of cooking will be when you dump everything back in to the pot with the warm meat and let everything hit a low simmer. Doing this will draw some of the liquid out of the peppers giving you a very nice well rounded sauce made in pot with little effort to pair with our bell peppers and beef.

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Cook some rice and cook an egg sunny side up and build your bowl. It follows very few diets but by portions it can be tweaked with adding more vegetables or less fat if you need to.

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This recipe was just a guess from the bell peppers and beef mentioned in the Cowboy Bebop anime. I would think that even a pair of bounty hunters could enjoy this. Thank you and see you all next time. Happy Easter.