eatbensmeat

Okay, I’ll own it, the subtitle there is pretentious as fuck. But I don’t know what else to call it.  This stuff doesn’t taste like any other stir fried noodles I’ve had.  It’s sweeter with a different flavor. The sauces here are likely available in your supermarket in the asian section, but the one thing… Continue reading Mie Goreng (Indonesian stir fried noodles)

Holy shit, this stuff was great.  It’s what known as a dry curry, which means it’s more like meat with a gravy, as opposed to a normal curry, which is more like a stew or soup. Couple notes: The recipe calls for lemongrass.  If you buy lemongrass at the grocery, most of it is junk. … Continue reading Beef Rendang (coconut curry beef)

This is one of those traditional mexican dishes that I just took a crack at, and I thought it came out amazing. It’s pork served with grilled pineapple. Posting it here because I don’t want to figure out what I did next time. There really isn’t a whole lot to it, you marinate the pork… Continue reading Pork al pastor

Elotes is mexican street corn, grilled and charred and then slathered in this…stuff…that makes it delicious.  Traditionally, you eat it as corn on the cob.  Thing is, I don’t have a grill, so I cam up with the idea of using frozen corn and charring it in the broiler, then mixing it with all this… Continue reading Elotes salad

The best thing about cajun food.  Which is saying something because there’s a lot of good things there. Ingredients 1 pound andouille sausage, sliced 3 pounds chicken, thighs preferred 1-2 pounds shrimp or other seafood 1-2 tablespoons cajun seasoning (I use the spice house blend. Emeril’s essence is also highly recommended.  You can find the… Continue reading Gumbo!

Couple of things to note here.  I’m going to give you a recipe for the jus, with an option on what kind of meat you want to make with it.  You have a couple options: Use a pot roast and basically cook it in the jus until you can make pulled beef out of it. … Continue reading Italian beef

Turns out this stuff is basically pickled vegetables stored in salad dressing.  That’s why there’s so much salt in the recipe.  Anyway, you soak the vegetables in salt water overnight, then drain them and store them in oil and vinegar. Also?  it makes a ton.  So be aware.  Having too much is never a bad… Continue reading Giardiniera!

Everybody who eats these says the same thing:  Holy Shit.  Fantastic little appetizers, garnishes for bloody marys, or a snack if you’re drunk. The pickling brine is the same ratio I use:  1 part kosher salt, 3 parts vinegar, 6 parts water. Also, unlike the other pickles I like to make, these are suitable for… Continue reading Pickled Mushrooms

Glug is a traditional scandinavian  christmas drink.  It’s a type of spiced wine. It has similar roots to gluhwein that you might get at a winter market, but that stuff tastes like shit compared to this. It’s just a sad imitation. This isn’t my recipe, this is apparently how my grandfather made it.  I never… Continue reading Grandpa’s glug