Last meal cooked

[ElegantAura]

I cooked some bean soup and pork belly with a Japanese marinade. I didn’t eat them together, just made them for different meals.
The soup was mostly for me
Just one photo this time, no need to include the beans , I’ve already got a few pictures of those.👩‍🍳

Spoiler

Edit
Actually, I’ll include the soup photo as well. I snapped the photo tonight at dinner, so it’s nothing too fancy. I had it with pickles and olives, and only remembered the anchovies after I’d finished

Spoiler

Hmm, I guess next meal I’ve got another plate, lunch sorted for tomorrow this with the bean soup.

Spoiler

 

[passenger]

I cooked some bean soup and pork belly with a Japanese marinade. I didn’t eat them together, just made them for different meals.
The soup was mostly for me
Just one photo this time, no need to include the beans , I’ve already got a few pictures of those.👩‍🍳

Spoiler

Edit
Actually, I’ll include the soup photo as well. I snapped the photo tonight at dinner, so it’s nothing too fancy. I had it with pickles and olives, and only remembered the anchovies after I’d finished

Spoiler

Oh my gosh! That pork belly looks SO good!! Been a long time since I've had that. And, I love white beans....great stuff!!!

 

[Enigmat51]

Liver and onions

 

[passenger]

Liver and onions

Almost!
We had liver with potatoes & cabbage on the side.

 

[ElegantAura]

Oh my gosh! That pork belly looks SO good!! Been a long time since I've had that. And, I love white beans....great stuff!!!

Thanks! The pork belly turned out really nice with the marinade.
We enjoyed it as a side with some rice and a few other small things.... made four portions since it was just a side dish.
The beans were cannellini .... one of the beans I use a lot, especially in soups.
Perfect for winter. But this particular pack wasn’t the best, so I think I need to find another place to buy them. It took me two and a half hours to cook them, when they normally take about an hour and a half. I always cook them from scratch .... I don’t use canned beans, except for keeping one or two cans of mixed beans on hand, just in case I want to make a quick salad and don’t have any dry beans in the pantry

 

[passenger]

Thanks! The pork belly turned out really nice with the marinade.
We enjoyed it as a side with some rice and a few other small things.... made four portions since it was just a side dish.
The beans were cannellini .... one of the beans I use a lot, especially in soups.
Perfect for winter. But this particular pack wasn’t the best, so I think I need to find another place to buy them. It took me two and a half hours to cook them, when they normally take about an hour and a half. I always cook them from scratch .... I don’t use canned beans, except for keeping one or two cans of mixed beans on hand, just in case I want to make a quick salad and don’t have any dry beans in the pantry

I am especially fond of Cannellini beans; I've seen them canned in the grocery stores, but can only find them at specialty stores (natural foods type) dried....which I do prefer too. Or, I suppose that Amazon has everything. I've read that the older stored dried beans are the longer they take to cook; they're still perfectly good...just that they take longer.
What kind of marinade do you use on the pork belly?
Our Costco here is having a $10-off per package on pork belly coming up soon! verrry tempting! (actually now through the 27th)

 

[Dead2009]

Soup

 

[ElegantAura]

I've read that the older stored dried beans are the longer they take to cook; they're still perfectly good...just that they take longer.

Yes, you’re right about that. The older the beans, the longer they take to cook , and sometimes they never fully soften, no matter how long you boil them(happen before and went all in the garbage) especially if they’re really bad or too old. Colour can be a good way to tell also ... if are yellowish, or greyish, they’re probably older for the white beans.
That’s one of the reasons I’m not too happy with the place I’ve been getting them from, it feels like they’ve had them sitting there forever.

What kind of marinade do you use on the pork belly?

I use different marinades depending on what I feel like or what I’m serving it with. Sometimes it’s just salt and pepper, other times something more. The one in the picture had a mix of things like soy sauce, mirin, sake, and a bit of brown sugar.... just to give the idea, not the full recipe.

Our Costco here is having a $10-off per package on pork belly coming up soon! verrry tempting! (actually now through the 27th)

Nice
The good thing is you can cut it into smaller portions and cook just a little at a time. And if the pieces aren’t too thick, they defrost pretty quickly ... sometimes in just half an hour.

 

[ElegantAura]

What I cooked last was tuna. I had a fresh tuna steak in the freezer, so I thought it would make a great meal.
I just made a salad to go with it , used whatever I had some mixed salad greens, shredded carrot, green onion, sliced mini sweet peppers (red and orange), and a bit of cabbage. It turned out great.

No didn’t have time

 

[passenger]

I use different marinades depending on what I feel like or what I’m serving it with. Sometimes it’s just salt and pepper, other times something more. The one in the picture had a mix of things like soy sauce, mirin, sake, and a bit of brown sugar.... just to give the idea, not the full recipe.

Do you parboil the meat before you put it in the marinade? If so, the slab or after you cut it into chunks?

 

[𝙂𝙚𝙤𝙧𝙜𝙞𝙣𝙖 𝙎𝙥𝙖𝙧𝙠𝙨𝙂𝙚𝙤𝙧𝙜𝙞𝙣𝙖 𝙎𝙥𝙖𝙧𝙠𝙨's icon]

okonomiyaki

 

[ElegantAura]

Do you parboil the meat before you put it in the marinade? If so, the slab or after you cut it into chunks?

No, I don’t parboil the meat before marinating, I just cook the meat as is. I cut some into thin slices (for faster defrosting and cooking) and some into thicker ones, then freeze it. That way, I’ve got thicker slices ready to change up for different dishes, like if I need to cube it or do something else with it later. I don’t freeze it whole, as that’s too much for two people. If I want to cook whole piece, like for roasting, I just plan for that and buy one then.

 

[passenger]

No, I don’t parboil the meat before marinating, I just cook the meat as is. I cut some into thin slices (for faster defrosting and cooking) and some into thicker ones, then freeze it. That way, I’ve got thicker slices ready to change up for different dishes, like if I need to cube it or do something else with it later. I don’t freeze it whole, as that’s too much for two people. If I want to cook whole piece, like for roasting, I just plan for that and buy one then.

Thank You!!
Yes, I had planned on freezing some of it in smaller 'slabs'; but not cutting some into various-sized slices/chunks - EXCELLENT idea!!
(there are also two of us & this particular 'hunk' weighs 9.75 pounds ((& on sale cost $29; or, about $3 per pound)). SuchaDeal!! I had to do it.

 

[ElegantAura]

Thank You!!
Yes, I had planned on freezing some of it in smaller 'slabs'; but not cutting some into various-sized slices/chunks - EXCELLENT idea!!
(there are also two of us & this particular 'hunk' weighs 9.75 pounds ((& on sale cost $29; or, about $3 per pound)). SuchaDeal!! I had to do it.

I usually find smaller pieces ... I just grab the smallest one I can. Costco usually has bigger cuts, but Aldi has smaller ones. Either way, I still like to cut and freeze it.
There’s no right or wrong way to do it , just whatever works best in your kitchen and how you like to cook.
That was a great deal you got.

 

[Webster]

Oven-roasted chicken thighs seasoned w/garlic pepper