From time to time, people have said I'm a good cook. But I think of it more as finding good recipes. Recipes that don't have super complex ingredients and deliver good flavor. I enjoy the search. For the last few years, we typically will get a bulk order of beef from a friend that raises steers. We are going to eat beef and it's our modest effort to buy local and lessen the impact. When you buy in bulk, you end up with some cuts of beef that can be a bit tougher to turn into something yummy that the family will enjoy. So I'm often searching for new recipes for those cuts and a thick and lean Sirloin Tip Roast can be in that category. We are approaching that bulk purchase time of year again so I'm trying to empty out the freezer and decided I'd pull said roast from the freezer and look up a recipe. It was a rainy weekend so it seemed like a good chance to fill up the house with that classic pot roast aroma. This recipe from Sunday Supp Movement reall
Hey Folks,
I'm dusting off the old blog and we'll see if it sticks. But for now I'm hoping to share some content and maybe, hopefully, it's helpful to someone.
The last few years I've considered cooking to essentially be my hobby. I enjoy trying to make good, reasonable food for my family. Nothing elaborate but basically simple and tasty (I hope). And sometimes a little bit healthy.
My younger son enjoys some fried foods and frankly so do I. At one point during the pandemic, he said, "Dad, we should get a deep fryer." A few minutes later, I visited Amazon and found this Cuisinart Deep Fryer . A couple clicks later we are waiting for delivery.
So it's been about a year, and I gotta say it was a pretty good purchase. I've made french fries a few times, donuts, chicken tenders & shrimp. Not a ton of use because I prefer to use it outdoors to avoid filling up the house with fryer fragrance. But it's been easy to take out when needed to get some of that guilty pleasure deep fried goodness at home. We hope to try chicken wings in the near future and the panko shrimp (last photo) was super yummy.
It basically fills up with one jug of oil and pretty basic controls. Takes about 10-15 minutes to heat up to desired temp and the basket holds a decent amount. Typically takes about two "batches" of whatever I make to have enough for four. Fries, pre-frozen chicken tenders, shrimp all cook in just minutes after the oil comes to temp.
I hope to share some recipes and photos of cooking outcomes in the future. Stay tuned to the blog eh! But first, I wanted to start by reviewing a piece of equipment. Happy Sunday.
