The Hobby Cook

Various pictures (and sometimes recipes) of the food I make in my kitchen.

[thehobbycook]

Leftover filling from cabbage rolls? Simply stuff some large portabella caps and top with mozzarella

(Also a stuffed pepper because my partner doesn't like mushrooms)

(Yes I know they're a bit crispy, you hush)

[thehobbycook]

Made cabbage rolls for the first time

[thehobbycook]

Enchiladas, attempt #2

[thehobbycook]

Completed east Asian fusion soup thing

Inspired by a recipe I found for Japanese dango soup:

-Fish stock (no dashi powder to be found, figure it's the next best thing)

-Nori sheets

-Bok choy

-Spring onion

-Parsnips (next best thing I could find to a daikon)

-Shitake mushrooms

-Mei fun

Meatballs are made with ground pork and rice (with seasonings: ginger, coriander, soy sauce, toasted sesame oil)

[thehobbycook]

Picked up quite a few ingredients for the pork meatball soup idea I had a few days ago.

-Nori sheets

-Bok Choy

-Parsnips

-Spring onion

-Mai fun

-Fish stock

-Shitake Mushrooms

-Curry paste, which may or may not be used today but will eventually

I am very excited

[pycnanthemum]

[Image ID: A screenshot of a Facebook post from Weisenback Farm. The post is a photo of two 5 gallon jugs of distilled white vinegar; one is 4% acidity, one is 5% acidity. The caption reads: Just a little warning for all those who are canning pickles or anything using vinegar. This year you cannot just grab a plastic jar of vinegar or even pickling vinegar without checking the label. Safe pickling requires 5% acidity... for the first time we are seeing 4% acidity vinegar... on the shelves. That renders anything pickled in the 4% NOT shelf stable. I belong to several canning FB pages where everyone is warning... for the first time ever... to check those labels or you could be throwing out many jars of unsafe pickled vegetables. End ID]

The National Center for Home Food Preservation issued this letter on July 14, 2023 warning people

They recommend that anything you have canned in the past 24 hours using 4% vinegar be stored in the fridge, and anything that was canned more than 24 hours ago using 4% vinegar be discarded.

[uncle-mojave]

Now thats a bunch of bullshit on the corporate end

[foodffs]

BULGOGI

Follow for recipes

Is this how you roll?

[thehobbycook]

Garam Masala Pork Chops

Seasoning blend: Onion flakes, kosher salt, garam masala, cayenne

Minced garlic over the top

[thehobbycook]

Sloppy burger for the third night in a row

Normally I am not a "eat the same food multiple days in a row" kind of person but for Sloppy Burger, exceptions can be made

[thehobbycook]

One from the vaults! "Mediterranean" Baked Cod, which was cod with pesto, capers, kalamata olives, artichoke hearts, cherry tomatoes.

I had done mushroom rice on the side, it wasn't terrible but was the wrong choice :^) Tried couscous the second time I made it, which was much better.

[thehobbycook]

So since I can't (or rather, shouldn't) be having a lot of gluten due to my disability, when we have burgers I just skip the bun entirely. Which allows me to make them SUPER sloppy, like this

Baked beans, fried onion and mushroom, havarti cheese

[thehobbycook]

Reverse Braised Country Style Pork Ribs (Bone-In)

Side note: This is possibly the best store bought rub I've ever used, and the barbeque sauce isn't bad either.

[thehobbycook]

Chicken fajitas with homemade rustic style guacamole

[thehobbycook]

Can't believe I forgot to post this deliciousness... Tequila Lime Chicken & Rice, stovetop style cassarole.

I also had a lovely bottle of wine...

[thehobbycook]

Lasagna Bolognese with Mushrooms, Genoa Salami, Ground Beef, & Pepperoni

[thehobbycook]

Potato Leek Soup With Bacon and Diced Ham

This has been simmering away in my crock pot for about 4 hours now. My apartment smells divine.