What's cooking?

Save me 2 slices John! Looks good and it looks like it's on my diet.

Tonight saw a recipe inspired from my 3 years in the Army almost 1/2 a century ago. No matter where I was the cooks simply could never screw up SOS. Decades ago I made my own better version that used their ground beef variation (with added onions). Tonight I added a modernist flair by adding dextrose and sodium bicarb for added browning and "meat" flavor.

The wife declared it delicious, and I thought so too, so it's a keeper. As usual for me, no pix. But I still need to find another photo site. I won't pay Photobucket their ransom for my pix or to add new ones to their site.

For breakfast this morning it was broccoli and onion quiche topped with avocado slices.

For breakfast this morning it was broccoli and onion quiche topped with avocado slices.

Breakfast?! That looks delicious for any meal, John.

Simple tuna melt for lunch today.

Last nights supper.

For reasons beyond my control I have been putting this off for 3 days; Pork LoMein. I love LoMein. I had some leftover pork medallions (julienned) and deliberately put vermicelli on the dinner list days previous so that I would have leftovers to work with. The result that I made with corn kernels off the cob and a red habanero sliced paper thin, seeds and pith, it might not be traditional, but it sure was good! It also had onion, carrot, and broccoli tips. I have no recipe. It included oyster sauce, soy sauce, water, and a slurry of corn starch. Dang! I forgot the garlic! It was still delicious. If one can get past the heat of the habanero they have a sim[ply wonderful flavor*; it brought a new addition to the flavor of the dish that I never thought of before but they are ripe and in the garden, so I gave it a try. The result was hot but delicious. If one is sensitive to hot pepper it would be off the scale hot. The heat can be mitigated a bit by removing the seeds and pith from the hot pepper. Not a traditional addition but a keeper. Of course the hot pepper can be omitted or replaced with sweet pepper. I had intended to include sweet pepper, but it was yet another item that I forgot we had. I blame the pre-dinner cocktails (not myself). :-)

I like my LoMein with generous sauce but not swimming in it. Hence the addition of a bit of water.

In years past I tried to make my stir fries with a wok, but western ranges simply don't work well with them. So I've either been using fry pans in cast iron, steel, Stainless steel or tonight a PTFE pan. I suspect the dish washer prefers the PTFE coated pan. I know the cook definitely prefers not having to re-season the steel pans.

Sorry, no pics. Picture white spaghetti in a brown sauce with all of the colors described above mixed into it.

*I know of no other milder pepper that has the same flavor or aroma. So if you're "heat" sensitive there is simply is no way to get the flavor I describe with another pepper.

I made this veal dish for dinner last night and it was delicious.  The recipe didn't mention cutting up the veal so I left the veal scallops whole - the butcher at the grocery store sliced them fresh for me.  I did notice just now the beef variation note in the lower left says to cut the beef into strips.  Thatr would have slightly simplified the process but it worked pretty well with the bigger pieces of veal.  Its just my wife and I so we'll get at least one more meal out of this.  We had it with broad pasta noodles and broccoli.

As this was the first time making this dish for me I just went with the recipe and used plain supermarket paprika - next time I might use some better quality paprika, sweet or hot, maybe even a little smoked or a blend, I wouldn't want to go too crazy on the bus to flavour town  

Definitely go with hot paprika. It's traditional for the dish.

The wife and I absolutely love Paprikash, but we make chicken paprikash. Our recipe is probably nothing like a genuine one, because I have changed it considerably to suit us. I'm salivating as I type. Most folks probably wouldn't like our version which is extremely heavy with the garlic and onions, and hot, and we definitely like our hot peppers.

Still salivating. When I was stationed in W' Germany many decades ago a Hungarian friend commissioned a special dinner for a few of us that was a sort of Fish Paprikash. It too was extremely hot, and delicious. Yup, still salivating.

I see no reason pork or even goat paprikash wouldn't work. I can't imagine beef paprikash.

A bowl of paprikash and some hot crusty bread for dunking makes one fine meal! (still salivating)

Penzey's paprika has a robust scent and good flavor. They do have brick & mortar stores and have samples out for smelling.

Definitely go with hot paprika. It's traditional for the dish.

The wife and I absolutely love Paprikash, but we make chicken paprikash. Our recipe is probably nothing like a genuine one, because I have changed it considerably to suit us. I'm salivating as I type. Most folks probably wouldn't like our version which is extremely heavy with the garlic and onions, and hot, and we definitely like our hot peppers.

Still salivating. When I was stationed in W' Germany many decades ago a Hungarian friend commissioned a special dinner for a few of us that was a sort of Fish Paprikash. It too was extremely hot, and delicious. Yup, still salivating.

I see no reason pork or even goat paprikash wouldn't work. I can't imagine beef paprikash.

A bowl of paprikash and some hot crusty bread for dunking makes one fine meal! (still salivating)

You mean there are folks who don't?!

Penzey's paprika has a robust scent and good flavor. They do have brick & mortar stores and have samples out for smelling.

There is a local Penzey's very close to where I live so I must stop in one day.