I’m sitting here about 3 hours ago, my sister in law and her husband came by with some Mongolian bbq for my wife and I. It was fabulous!!
The only down side is that I’m hungry again.
I saw an ad for a burger that was weak. By that I mean with all the crazy burgers that are available out there, why would you promote a burger with the stuff on it that you get from the backyard bbq at your parents house?
I got into the food business by going to a culinary school. But I smoked too much pot in those days and I couldn’t afford to sit in a classroom and still have the life I liked. I wanted to be a chef but I didn’t agree with the instructors and I liked pot.
My first cook job then was with this guy who owned a fish and chips joint in San Bernardino. What a great guy he was. He taught me how to fry fish at a high rate of speed and have a great time doing it.
From there, I went on to work for several burger joints and coffee shops working my way to the place that I could keep up with the heavy hitters.
The most fun I had then and even in the country club/hotel scene was making gluttonous burgers. On my break as a cook, I could eat anything I want as long as it wasn’t real expensive.
I made these burgers with everything like pulled pork, Cole slaw, fried eggs, extra cheese, French fries, tortilla chips, salsa, jalapeños, refried beans, etc. I loved it and since I was skinny as a rail, I didn’t care what I ate as long as it tasted good.
I’ve had friends tell me what kind of burgers they were used to eating. At one of the clubs I was at, we had a special burger that was on the menu for the entire week. Some of the members ordered the additions described above and added fried chicken, nachos and more.
You know, I’ve worked in some really stressful kitchens and in order to lessen the stress, we would talk crap and tease each other but when we cooked for us, we ate some of the most greasy, heart attack producing foods that you can imagine. No wonder I have stomach issues today. There was no keto or paleo or Atkins in those days. We pigged out! It was great!! We worked our butts off and played really hard.
This didn’t help my hunger. I’m going to have to go downstairs and make French fries or something.
Did somebody say Korean BBQ?
Well, this is and isn’t about that. My point was to introduce the idea that you can copy or create your own sauce, ingredients and preparation so that you can say it’s Korean or Asian in general. All you have to do I toss in some of those baby corn, bamboo shoots and water chestnuts, right?
Well, you don’t have to go overboard. I have a mandolin and I make julienne anything to add to a pan with other veggies, pea pods and meat.
You don’t Evan have to go that far. Got any old oranges laying around that the kids are tired of eating? Throw those in. Add some lime juice with zest. Zest the oranges. Add some lemongrass chopped or even 1” sections so you can fish them out when the flavor is infused.
What meat do you have leftover in the fridge? Dice it and use that. Add some scallions, some broccoli, shred some cabbage, run the diakon radish through the mandolin and make strings. They make an awesome garnish. Got shrimp, fish or pork? Throw that in. You don’t need the chow mein ingredients but if you want them, toss them in.
If you want rice, cook it. If not, minced cauliflower mixed with minced garlic, onion powder, salt and pepper tossed and roasted on a sheet pan make a good substitute. You can also use spaghetti squash. Toss it in and oyster sauce, hoisin blend with tamari soy sauce flavors it really well.
Okay, heat a wok or large frying pan with olive and sesame oil in the bottom until it’s hot. Add the veggies and meat. Heat it until a little soft. Put 1/4 tsp of Chinese five spice sprinkled throughout.
The sauce I usually use is starting with a half empty bottle of sweet chile paste, add 1/4-1/2 cup apple cider vinegar, 2 tbsp hoisin sauce, 1 tbsp duck sauce, 1 tsp fish sauce, 1 tbsp oyster sauce and juice of 1 lime mixed well. You can get most of the ingredients in your local grocery store. Some of it may have to be purchased at Ann Asian market, but while you’re there, you can browse the various vegetables, spices, meats, sauces and check out the mochi in the refrigerator. It makes a great dessert.
Add this to the stir fried veggies and serve on 4 ounces of cauliflower rice.
It’s a great meal and it’s filling. The kids even like it.
Try it, it’s a relatively inexpensive meal that will dazzle anybody and have them asking for the recipe.
I was diagnosed with IBS 20 years ago and since I’ve had a crappy diet for years, it’s gotten out of hand. I’m learning that there are certain foods that set it off and for the most part, I try to avoid them. But sometimes I screw up and I have to pay the price. Most of my problem is that I’m allergic to wheat products and not so much the gluten.
I don’t know if its getting old or that the world is a little more broken than it was or what but things aren’t the same as when I was a kid. I remember when they had white bread that was real and didn’t taste like it was made out of foam rubber and the sheepherder’s bread was not dry like it is today. It also didn’t affect me the way it does today. I have a sneaking suspicion that they add ingredients that aren’t real unless you get it from a reputable source. The mass produced stuff can’t be trusted.
It seems like everything has gluten or wheat in it, including soy sauce. In some respects, it could be very disheartening but to me, it creates an adventure to see if I can make a good product that I can make over and over again and even create variations of. There is no negative today.
My daughter lives in Germany and she says the food there is much different. It’s too bad we can’t have a little bit of what they have in regards to food.
My wife wants me to create a carrot cake that’s gluten free, sugar free and low carb. I don’t know if it’s possible but I’m going to work on it. That kind of thing is sold in the store but we’re back to whether it’s gmo or not.
So, when I create it, I’ll post a recipe so that you can try it in your kitchen too. It’s worth a try.