Author: Robert Andrews

Combine the following:

• 1/2 C ricotta
• 1/4 c Parmesan cheese – grated
• 2 TBL spinach – wrung dry
• 1 egg
• 1 pinch of fresh nutmeg
• Pepper to taste

1. Put 1/2 tsp in center of ravioli wrapper
2. Brush two edges with egg wash
3. Carefully fold over and press together making sure to eliminate as much air as possible
4. Put on back of finger, and fold the edges over to create a little wrapped shell

Avoid any soy sauce product that has Hydrolyzed Vegetable Proteins  or Hydrolyzed Soy in the ingredients.

Some of the products have Sodium Benzoate as a preservative.  This is not necessarily a bad thing.  It’s classified as “Generally Recognized As Safe” (GRAS), meaning that experts consider it safe when used as intended.

Pure Soy Sauce

• Pure SOY SAUCE contains fermented soybean, wheat, salt and water and that’s about it.  Typical “soy sauce” contains Hydrolyzed Vegetable Proteins which uses Sulfuric acid to aid in processing.
• This is from an Amazon ad
  • Put down the generic soy sauce and experience the real deal. Brewed and aged for 4 years using ancient methods.  An example of “good” soy sauce uses 100 year old Kioke wooden barrels
  • This is your original Asian umami gourmet soy sauce with simple ingredients of soybeans, wheat, salt, and water. No added preservatives, artificial coloring, Fillers. This is the purest sweet and salty Shout soy sauce in the market.
  • Tsurubishio is the flagship series of soy sauce for Yamaroku and is aged the longest between 3-5 years. Served in an easy to open soy sauce dispenser glass container bottle.
  • Tsurubishio is characterized as having a rich mellow flavor and is recommended for use in sushi, sashimi, tofu, grilled fish and as a secret ingredient for original dishes. Use it as an ingredient to make Ponzu and Teriyaki sauce or in ramen bowls
  • The flavor of Tsurubishio is best described as having a deep, full rounded flavor containing a balanced taste of umami. Unique use with vanilla Ice cream gives it a caramel flavor.
  • It costs $1.60 per ounce, while Kikkoman has a pure product (with Sodium Benzoate as a preservative) for about 20¢ per ounce.

Here are the results of an independent study

The  9 most popular bottles of soy sauce that we ordered and the process by which we tested them.   (https://my-best.net/13479)

Hydrolyzed vegetable proteins (HVPs) are applied worldwide for flavoring meat products at a level of 0.2–4.0 g per 1 kg of meat product. The main sources for HVP are soy, maize, or gluten, and soy is the preferred source for meat-flavored HVPs.

Honjozo Soy Sauces had a Strong Savoriness to Them, while Kongo Had More Nuanced, Layered Flavors

A bit about artificial soy sauce:

Hydrolyzed vegetable protein (HVP) has received wide attention as a flavor enhancer that can replace monosodium glutamate (MSG). The objective of this study was to investigate the effect of added acid-hydrolyzed vegetable protein (aHVP) and enzyme-hydrolyzed vegetable protein (eHVP) on consumers’ responses of Korean Doenjang soup. One hundred and twenty female consumers who consume Doenjang soup on a regular basis participated in consumer test of 8 Doenjang soup samples containing a flavor enhancer such as aHVP, eHVP, or MSG. The results indicated that the HVPs showed flavor-enhancing effects similar to those of MSG, respectively. It was also found that consumers preferred specific aHVP- or eHVP-added samples to MSG-added samples. These findings suggest that HVP could be used as a flavor enhancer in Doenjang products such as Doenjang soup.

Soy sauce and other HVP’s produced via aicd hydrolysis process might contain carcinogen and 3-Chloropropane-1,2-diol (3-MCPD), a carcinogenic, nephrotoxic, and reproductively toxic agent. This 3-MCPD is produced due to prolonged heating of chloride ions from hydrochloric acid with glycerol, lecithin, and other glycerides. Generally this process is done a atmospheric pressure, which require higher temperature to break down the proteins, another contributor factor is concentration of hydrochloric acid which is generally 4-9 M.

Actually, I guess I can’t call them that.  Let’s call these things Grandpa Jacks.  See also  “TRAIL MIX”

1. Pop 8-10 cups of popcorn ( 1/3 C popcorn kernels )
2. Strain out the old maids and discard them
3. Set pristine popcorn aside
4. Add 1.5 C packed brown sugar to a large mixing bowl
5. Add 3 TBL water and 1/4 C Karo syrup to the brown sugar
6. Start to heat sugars on medium-high
7. When sugars barely begin to boil measure the temperature
8. At 230º add 1/2 C butter
9. stir constantly with a wooden spoon
10. At 260º add the finished popcorn that has been set aside and sprinkle with 1/4 tsp cayenne pepper and 1/2 tsp pickling salt or other finely ground salt
11. Add 1/2 C roasted peanuts – just a little bit at a time or they will stick together
12. Don’t overmix or you will pulverize the popcorn
13. Turn out on a baking sheet
14. Let cool before putting into plastic zip lock bags

from Nancy Gilmore

• 2 LB left-over (or prepared) hashed brown potatoes
• 3/4 stick margarine or butter
• 3/4 stick additional butter (for later)
• 1/2 C chopped onion (sauteed)
• 1 C shredded cheddar cheese
• 8 oz sour cream
• salt and pepper to taste
• 1 can cream of celery soup (alt: cream of asparagus)

1. In a large bowl toss 3/4 stick melted butter and potatoes
2. Toss in remaining ingredients
3. Pour into a large casserole or baking dish
4. Mix remaining butter with 2 C crushed cornflakes
   (alt: crushed potato chips or seasoned breadcrumbs)
5. Spread evenly over top of potato mixture
6. Bake at 350º for 45-60 minutes
7. Makes enough to freeze half of it and feed the family twice

• 1.5 LB ground sirloin
• 1 C each diced onion, cubed Yukon gold potato, carrots, cabbage
• 1/2 C sliced celery
• 2 C cooked tomatoes
• 1/4 C rice
• 2 bay leaves
• 1/2 tsp thyme
• 4 basil leaves
• 4 tsp salt
• 1/8 tsp pepper
• 1.5 QT water

1. Brown sirloin
2. Add onion near the end of the browning process
3. Add vegetables
4. Cook 8-10 minutes
5. Add spices and water and rice
6. Return to a boil, then reduce to simmer
7. Allow to simmer for one hour
8. Serve topped with shredded cheddar cheese or grated Parmesan

• 1.5 C AP flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1.75 C dry old fashioned oats
• 1 C packed brown sugar
• 3/4 C Crisco shortening
  OTHER INGREDIENTS
• 32 pitted dates
• 1 C warm water
• 1 C additional packed brown sugar

1. Cut 32 dates in half
2. Add to soup pan with 1 C water and 1 C brown sugar
3. Cook till thick and remove from heat
4. Mix together flour, salt, baking powder, oatmeal and remaining brown sugar
5. Cut in shortening
6. Make 1/2 into a ball and press into bottom of 9×11 baking sheet
7. Spread cooled date mixture over baking sheet
8. Refrigerate for 30-60 minutes
9. Spread other 1/2 of flour mixture over dates
10. Bake 35 minutes @ 350º
11. Cut while still warm, but not hot

1. Thaw a sheet of puff pastry
2. Roll just to flatten and shape
3. Cut into three pieces along the seam
4. Sprinkle with Turbinado sugar
5. Bake at 425º for 10-12 minutes
6. Combine
   • 1 C marscapone cheese
   • 1 C heavy cream
   • 2 TBL powdered sugar
   • 1 tsp vanilla extract
7. Heat sliced apples in a pot with 1 TBL sugar and 1 TBL butter just until simmering.  Turn off heat and leave apples in the pan.
8. Lay down a layer of puff pastry and spread 1/3 of your marscapone on it
9. Lay down a layer of 1/2 your apples
10. Add another sheet of puff pastry
11. Repeat steps 8, 9 and 10
12. Top with the last layer of puff pastry and spread with marscapone
13. Sprinkle with some nuts and add fresh raspberries or blueberries to the top

• 1 stick butter
• 1/2 C brown sugar
• 3/4 C regular sugar
• 1 TBL water
• 1 tsp salt

1. Candy Thermometer – 300º
2. Bring it all up to 300º
3. Add 1 tsp vanilla and 1/4 tsp baking soda
4. Pour and spread onto 1/4 sized greased baking sheet
5. Sprinkle with desired nuts and toasted seeds
   Almonds, pumpkin seeds, sunflower seeds, etc
6. Bake 375º for 12 minutes
7. Take out and press the seeds into the sugar mixture
8. Sprinkle with chocolate and bake 3 more minutes
9. Remove and spread chocolate across the top
10. Optionally, add raisins or M&Ms or Maldonado salt

Misc Veggies

• Bell Pepper
• Onion
• Carrot

1. Cook 1/2 C lentils 20-30 minutes
2. EVOO in hot skillet
3. Sear all veggies for 8-10 minutes
4. Add 1 TBL tomato paste after 4 minutes
5. Add ginger, paprika, turmeric, cinnamon, cumin and corriander during the last three minutes
6. Combine with fresh cilantro and parsley
7. Add 1 TBL maple syrup, 2 tsp lemon juice
8. Pulse in blender or food processor to desired consistency

• Large cast iron pot
• Brown 6 chicken thighs, 3 pieces of bacon, one carrot, one onion, one celery and 1 C mushrooms
• Add 3 TBL flour and 3 TBL butter to create a roux
• Add 3 C chicken stock and/or a few bullion cubes
• Add sliced cabbage and 2 corn on the cob pieces
• Simmer 40-60 minutes

Texas BBQ

The Best BBQ Joints in Texas

Per Food TV, they recommend:  Two Bros Market, Ray’s Puffy Taco, Rio Rio Riverwalk Cantina, Tito’s, La Jalisco, Tortilleria La Grande

• West Tip around Marfa is hot mesquite
• North Tip near Lubbock is smoked brisket with no sauce
• East North near Dallas is chopped beef (and pork) with sauce
• South near Corpus Christy has a heavy Mexican influence
• Center State near San Antonion is a hybrid of all the others

Regional Across the US

Kansas City Style

Memphis Style

South Carolina Style

Kentucky Style

Southeastern United States

• 1/2 tsp salt
• 2/3 C flavoring (eg) cocoa powder
• 2 C granulated sugar
  1.  MIX ABOVE
  2.  Then mix with
• 1 C corn syrup (Karo)
• 1/4 C + 1 TBL water (5 TBL)
• 1 tsp white vinegar
  3.  COOK OVER MEDIUM HEAT TILL BOILING
  4.  Then drop heat to low
  5.  Heat to 260º which is Hardball stage
• At 260-265º add 5 tsp salted butter

6. STIR UNTIL BUTTER IS MELTED
7. Then spread on a silicone mat and let cool 10-15 minutes
8. Put on rubber gloves and coat them with Crisco
9. Fold in thirds both ways and knead like bread dough
10. Pull and fold, pull and fold, pull and fold about ten times
11. Eventually, pull, twist and fold in the air without kneading
12. Stretch out and fold in half, stretch and fold, stretch and fold
13. Eventually, it will start to look stringy
14. Stretch and cut with scissors
15. Roll into a thin snake and cut into pieces
16. If it hardens, microwave for 5 seconds
17. Wrap in waxed paper
18. Keeps several weeks

• 1 1/4 C water
• 1/2 C juiced lemon
• 1/4 C juiced lime
• 2 TBL lime zest
• 2 TBL lemon zest
• 1 1/4 C sugar
• 8 envelopes gelatin – (about 2 cups)

1. Mix the juices and zests and add 1/2 C water
2. Add all of the gelatin
3. Set aside for later use
4. In a pan, combine 1 C sugar and 1/2 C water
5. Heat to 300º – which is hard crack / brittle temperature – DO NOT STIR
6. Put the gelatin onto low heat
7. Move syrup carefully over to the gelatin
8. Mix all carefully together, whisking continually
9. Let cool slightly
10. Pour into non stick pan covered with parchment paper
11. Cut into squares when OK to touch
12. Transfer to bowl with powdered sugar
13. Toss to coat
14. Cool on rack for 24 hours