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walkitoutMake gravy
He had wondra flour listed earlier, but he only mentions flour here. Drippings, herbs, add butter if you need it. He gives reasonable consistency directions. “You shouldn’t be able to taste any flour.” His directions _do start_ with drippings and flour on medium, but while he gives _consistency_ directions he does not give the kind of directions you need to get a roux at that point. Which is a bummer! This is the place to explain how that works.
Pseudo gochujang jigae
Beef stew, as near as I can tell. Cube, into the pot with onion, scallions (really? Not just the whites and save the greens for later? Whatever), various seasonings. Cover meat with water or broth and you know he’s in favor of more salt here. Cover, boil, simmer. Add chopped cabbage and sliced daikon (should have added that daikon much earlier, or specified that it should be sliced VERY thin!) then glass noodles and fresh or rehydrated shiitakes in the last few minutes. !!! Those shiitakes need to go in earlier if rehydrated!
Need to go deal with ice. Thinking a lot about order of ingredients in mixed wet dishes.
Make jangjorim
This is _not_ a use cooked already meat recipe, and it also seems mildly odd to have it in the chuck section instead of the brisket section, but since this is a cooked-from-raw, it almost seems to belong on its own somewhere else.
I have no opinion about this recipe.
Next section!
Pork Butt
Directions for roasting. I’ve never roasted pork butt. This looks like a You Should Use an Instant Pot recipe, and R. usually does for this.
bo ssam (imagine umlaut over the a)
Apparently he is known for more complex version of this recipe in an earlier cookbook.
This is a rewind and don’t do the crisp it part of the roasting instructions. You will, but after putting a mix of spice, sugar, salt on first.
Extremely abbreviated instructions for serving it Korean style (lettuce cups?) and a variety of alternatives.
Pork tacos
“Puree the pan drippings from the roast with half a can of chipotle peppers in adobo sauce and other seasoning.” Cook it more, shred it, taco it. You know the drill. Plausible.
Pork steaks and gravy
Sliced mushrooms cooked in a pan with butter. This uses sliced roasted pork butt as thick steaks. Crisp under the broiler. Boy, the Breville would do that really well — R. used the broiler setting in the Breville for pork belly and he was saying, I don’t need a salamander now.
Use the buttered mushrooms to make gravy with pan drippings from the roasted pork. More or less identical to earlier gravy instructions. Gravy on the steak, served with greens, roasted potatoes and buttered noodles. Seems a little weird to have roasted potatoes and noodles?
Shanghainese-style stew
Cooked pork butt chunks, pan drippings, sugar, soy sauce vinegar and “a ton of sliced fresh ginger” with “enough water to dilute the seasoning level to a pleasant but not intense salty-sweet”. Plausible. And then reduce the liquid on medium heat to General Tso’s chicken level of sticky. (<— his description) Rice and pickled veg on side. Sounds pretty good actually. Traditionally done with pork belly, _which I have in the fridge_. Hmmm. This is the _first_ recipe I’ve been tempted by.
Kimchi stew
Shred pork. Combine pan drippings with kimchi, onion, gochujang. Heat. Add 6 cups water. Boil. Cover, simmer. Add pork at the end, a block of tofu cubed. Garnish. Rice. Plausible, but sounds kinda salty for me.
Pseudo pozole
Use it up dish. Toast chiles in fat in pan on low heat. Blend (oh, wow, clean that blender thoroughly after, tho!) with soy sauce, sugar, cumin, cloves, oregano, MSG and salt wtf why are you adding MSG now?
OK
2 pounds shredded pork, the above paste, hominy corn (he’s actually giving real measurements for all of this, BTW, so much for anti-recipe), water. Boil simmer cover don’t let it get too low. Last 45 minutes add onion. Garnish. Plausible.
Pulled pork sandwiches
Link to his bbq sauce page
Shred pork, vinegar, sauce on bread or bun, pork in the middle
Yeah, that’s not an actual recipe, but okay. Also, where are the pickles.
Pork with tonnato (not a typo) sauce
“It complements the meat’s unctuousness and fattiness”. That’s redundant.
Blend 6 oz can tuna packed in oil, 1 lemon’s juice, 1 egg yolk, olive oil, capers with juice, pepper.
Thin slice pork, top with sliced fennel, arugula and parm. Tonnato sauce on the side.
Weird. Would try a bite but probably won’t bother to make it. Altho you never know. I really like capers, despite the massive saltiness.
Pork with cabbage and mlk
Undderroast and don’t crisp the roast; this is a rewind.
Big chunk head of cabbage and “sweat” it with a sliced onion in some of the pan drippings. Season. ROOT VEGETABLES HAVE FINALLY APPEARED!!!! MIRACLE! Turnips, rutabaga both mentioned, altho honestly I feel the lack of love for parsnips and kohlrabi is entirely uncalled for, instead the lowly carrot and potato are specified. Whatever. Big chunks of pork.
Cover veg and pork with whole milk plus a bit. Good Goddess. Why. OK, well, I’m never making this, what would be the point. Boil cover simmer. Yes, it will curd. Serve with rice or noodles or bread. Why? I mean, you _have the root veg in there_. *sigh*
Next Section!
Short Ribs
He says you don’t need to sear them first. He’s right.
Galbi jim
“My mom adds almost no liquid, puts a giant lid on the short ribs, and doesn’t look at them until 3 hours later. To this day, I have no idea how she does this without burning them.” Probably cooking them at a very low heat, but what do I know.
Overnight soak in the fridge, apparently to get the blood out.
Food processor (not the blender this time. Interesting. Soy sauce, honey, fresh ginger, garlic, toasted sesame oil, asian pear — he allows apple pear or apple juice sub, basically wants the malic acid — and sesame seeds. This is the sauce. PK likes the sauce and says it is very resilient to ratio variations.
Sauce, pepper, water to cover, boil high, drop to medium for 2 hours (!!! Yeah, he really doesn’t understand what mom was doing — she was doing a steam cook in that pot) adding water to maintain level. Add chopped carrots onions baby potatoes, simmer. Garnish. Rice. PK says: Dave is opposed to falling off the bone, but I forgot and it was falling off the bone and it was fantastic and my dinner party was raving. I believe PK.
Alternate timing provided for chicken or oxtails. Alternate liquid for cooking the shortribs in with seasoning adjustments.
Plausible.
Galbi tang
Overnight soak again. Dutch oven, water, grated garlic cloves this time. Cover by an inch, boil, topping up water 30 minutes. Add thick sliced onion and a daikon — wow, that’s ridiculous, given the range of size on daikon — 2-3 more hours at gentle boil covered. Remove radish when fully cooked and reserve. Vermicelli at the very end, more grated garlic, more black pepper. There are some tricks with removing and re-adding the ribs to reduce the broth further without overcooking the meat. He never said when to re-add the daikon. I’m assuming as part of the vermicelli step?
Next section!
Oxtails
Nice little homage to Jamaican food.
Another overnight soak.
Another blender sauce.
There is actually a really interesting description of two different techniques. One is a stovetop boil; the other involves roasting the oxtails for a half hour in a 450 oven. This is very reminiscent of an ex-boyfriend’s brown veal stock technique.
gomtang
Instructions are almost word for word the galbi tang instructions, but with the oxtails. Right down to not telling you when to put the radish back in.
Next section!
Ground Meat and Marinated Meat
One of the things I noticed in one of those how to adult books (which included like an entire cookbook in it, bizarrely) was how absolutely insensitive to dietary constraints it was. A book full of recipe leaning heavily on a short list of ingredients is totally useless to someone who has issues with even one of those ingredients — it also often means the author of the cookbook has no idea how to adapt a recipe away from that short list of ingredients.
The ground meat seasoning is just astonishing. It is so easy to keep frozen ground meat unadulterated in the freezer, but DC pre-preps it with bread crumbs (ah, the gluten crowd is already screwed), eggs (vegans, and egg allergy folks, bye!), garlic and onions (both my husbands and my friend J, see ya!). Then a list of salty ingredients (I’m out, but I was probably out with the bread crumbs anyway, if they contained milk) including soy sauce (soooooo many people with soy allergies), fish sauce (vegetarians, vegans and the fish allergic are out, and honestly, I usually use tamarind instead of fish sauce these days because fish sauce gives me headaches), parm (I’m out for dairy, and also the vegans), chaat masala (I’m out, mango). He adds sweetener (why). And then add more! Gah.
The only ground meat we season extensively is for meat loaf, and then it’s mostly ras al-hanout. Anyway.
Meatballs
Yeah, I mean what he did to that prepped meat mixture is everything you could possibly need for meatballs or meat loaf. Sure.
But this: “I make meatballs when I want a dinner that everyone is going to love and that doesn’t require much thought to put together”. His meatballs would be hated by everyone in my family and/or sicken us — and that extends to most of my chosen family as well.
He has plausible instructions for cooking meatballs.
Dumplings
“Place a small spoonful of the meat mixture … into the center of a store-bought wonton or pot sticker wrapper.”
*blink*
Okay, then.
Reasonable instructions for cooking the dumplings.
He doesn’t put ginger in his dipping sauce. I want credit for how restrained I am being here.
Dduk galbi
Take the meat mixture and cook it like a half inch thick pancake that fills the pan. Weird, but plausible.
Serving it with rice and kimchi makes sense, but he offers alternatively to cut it up and serve between bread with lettuce and mayo. That would totally be hangover food.
Burgers
He prefers a griddle, and acknowledges that you don’t need the seasoning for the burger (he still thinks you need salt, but this is him, so we’re used to that by now), but why not, he says, and then “why not add Russian dressing and rye bread and make it a patty melt”?
Directions for smashburgers. Plausible. Altho his Russian dressing, rye bread, seasoned ground meat patty melt thing is bonkers.
Meatloaf
I believe I mentioned that, but we of course would use ras al hanout.
He glazes with ketchup ; we use a jarred pepper thing which is unbelievably tasty.
His instructions for cooking are entirely normal, until he says, “Glaze one more time with ketchup after broiling.” Why. Don’t answer that.
Stuffed cabbage
napa leaves, boiled, wrap the seasoned meat mixture, make a broth with gochujang and ssamjang, and agave syrup. Put all the cabbage packets in the pot. Boil, simmer, cover, 45 minutes to an hour. Alternatively, bake medium in a dish covered with sauce then bake high to reduce the sauce. Plausible.
Nice interview with Joyce Cheng of Toronto to get some science on marinades.
Hilarious stuff about WishBone vinaigrette being the white people version of his marinade.
He also supplies his standard marinade, close to what he grew up with.
Shabu Shabu
Actual vegetables in quantity! Uses the partly frozen trick for thinly slicing meat.
PK actually added more salt than Dave did, to the meat before putting it in the broth. Hilarious.
All very plausible.
He had wondra flour listed earlier, but he only mentions flour here. Drippings, herbs, add butter if you need it. He gives reasonable consistency directions. “You shouldn’t be able to taste any flour.” His directions _do start_ with drippings and flour on medium, but while he gives _consistency_ directions he does not give the kind of directions you need to get a roux at that point. Which is a bummer! This is the place to explain how that works.
Pseudo gochujang jigae
Beef stew, as near as I can tell. Cube, into the pot with onion, scallions (really? Not just the whites and save the greens for later? Whatever), various seasonings. Cover meat with water or broth and you know he’s in favor of more salt here. Cover, boil, simmer. Add chopped cabbage and sliced daikon (should have added that daikon much earlier, or specified that it should be sliced VERY thin!) then glass noodles and fresh or rehydrated shiitakes in the last few minutes. !!! Those shiitakes need to go in earlier if rehydrated!
Need to go deal with ice. Thinking a lot about order of ingredients in mixed wet dishes.
Make jangjorim
This is _not_ a use cooked already meat recipe, and it also seems mildly odd to have it in the chuck section instead of the brisket section, but since this is a cooked-from-raw, it almost seems to belong on its own somewhere else.
I have no opinion about this recipe.
Next section!
Pork Butt
Directions for roasting. I’ve never roasted pork butt. This looks like a You Should Use an Instant Pot recipe, and R. usually does for this.
bo ssam (imagine umlaut over the a)
Apparently he is known for more complex version of this recipe in an earlier cookbook.
This is a rewind and don’t do the crisp it part of the roasting instructions. You will, but after putting a mix of spice, sugar, salt on first.
Extremely abbreviated instructions for serving it Korean style (lettuce cups?) and a variety of alternatives.
Pork tacos
“Puree the pan drippings from the roast with half a can of chipotle peppers in adobo sauce and other seasoning.” Cook it more, shred it, taco it. You know the drill. Plausible.
Pork steaks and gravy
Sliced mushrooms cooked in a pan with butter. This uses sliced roasted pork butt as thick steaks. Crisp under the broiler. Boy, the Breville would do that really well — R. used the broiler setting in the Breville for pork belly and he was saying, I don’t need a salamander now.
Use the buttered mushrooms to make gravy with pan drippings from the roasted pork. More or less identical to earlier gravy instructions. Gravy on the steak, served with greens, roasted potatoes and buttered noodles. Seems a little weird to have roasted potatoes and noodles?
Shanghainese-style stew
Cooked pork butt chunks, pan drippings, sugar, soy sauce vinegar and “a ton of sliced fresh ginger” with “enough water to dilute the seasoning level to a pleasant but not intense salty-sweet”. Plausible. And then reduce the liquid on medium heat to General Tso’s chicken level of sticky. (<— his description) Rice and pickled veg on side. Sounds pretty good actually. Traditionally done with pork belly, _which I have in the fridge_. Hmmm. This is the _first_ recipe I’ve been tempted by.
Kimchi stew
Shred pork. Combine pan drippings with kimchi, onion, gochujang. Heat. Add 6 cups water. Boil. Cover, simmer. Add pork at the end, a block of tofu cubed. Garnish. Rice. Plausible, but sounds kinda salty for me.
Pseudo pozole
Use it up dish. Toast chiles in fat in pan on low heat. Blend (oh, wow, clean that blender thoroughly after, tho!) with soy sauce, sugar, cumin, cloves, oregano, MSG and salt wtf why are you adding MSG now?
OK
2 pounds shredded pork, the above paste, hominy corn (he’s actually giving real measurements for all of this, BTW, so much for anti-recipe), water. Boil simmer cover don’t let it get too low. Last 45 minutes add onion. Garnish. Plausible.
Pulled pork sandwiches
Link to his bbq sauce page
Shred pork, vinegar, sauce on bread or bun, pork in the middle
Yeah, that’s not an actual recipe, but okay. Also, where are the pickles.
Pork with tonnato (not a typo) sauce
“It complements the meat’s unctuousness and fattiness”. That’s redundant.
Blend 6 oz can tuna packed in oil, 1 lemon’s juice, 1 egg yolk, olive oil, capers with juice, pepper.
Thin slice pork, top with sliced fennel, arugula and parm. Tonnato sauce on the side.
Weird. Would try a bite but probably won’t bother to make it. Altho you never know. I really like capers, despite the massive saltiness.
Pork with cabbage and mlk
Undderroast and don’t crisp the roast; this is a rewind.
Big chunk head of cabbage and “sweat” it with a sliced onion in some of the pan drippings. Season. ROOT VEGETABLES HAVE FINALLY APPEARED!!!! MIRACLE! Turnips, rutabaga both mentioned, altho honestly I feel the lack of love for parsnips and kohlrabi is entirely uncalled for, instead the lowly carrot and potato are specified. Whatever. Big chunks of pork.
Cover veg and pork with whole milk plus a bit. Good Goddess. Why. OK, well, I’m never making this, what would be the point. Boil cover simmer. Yes, it will curd. Serve with rice or noodles or bread. Why? I mean, you _have the root veg in there_. *sigh*
Next Section!
Short Ribs
He says you don’t need to sear them first. He’s right.
Galbi jim
“My mom adds almost no liquid, puts a giant lid on the short ribs, and doesn’t look at them until 3 hours later. To this day, I have no idea how she does this without burning them.” Probably cooking them at a very low heat, but what do I know.
Overnight soak in the fridge, apparently to get the blood out.
Food processor (not the blender this time. Interesting. Soy sauce, honey, fresh ginger, garlic, toasted sesame oil, asian pear — he allows apple pear or apple juice sub, basically wants the malic acid — and sesame seeds. This is the sauce. PK likes the sauce and says it is very resilient to ratio variations.
Sauce, pepper, water to cover, boil high, drop to medium for 2 hours (!!! Yeah, he really doesn’t understand what mom was doing — she was doing a steam cook in that pot) adding water to maintain level. Add chopped carrots onions baby potatoes, simmer. Garnish. Rice. PK says: Dave is opposed to falling off the bone, but I forgot and it was falling off the bone and it was fantastic and my dinner party was raving. I believe PK.
Alternate timing provided for chicken or oxtails. Alternate liquid for cooking the shortribs in with seasoning adjustments.
Plausible.
Galbi tang
Overnight soak again. Dutch oven, water, grated garlic cloves this time. Cover by an inch, boil, topping up water 30 minutes. Add thick sliced onion and a daikon — wow, that’s ridiculous, given the range of size on daikon — 2-3 more hours at gentle boil covered. Remove radish when fully cooked and reserve. Vermicelli at the very end, more grated garlic, more black pepper. There are some tricks with removing and re-adding the ribs to reduce the broth further without overcooking the meat. He never said when to re-add the daikon. I’m assuming as part of the vermicelli step?
Next section!
Oxtails
Nice little homage to Jamaican food.
Another overnight soak.
Another blender sauce.
There is actually a really interesting description of two different techniques. One is a stovetop boil; the other involves roasting the oxtails for a half hour in a 450 oven. This is very reminiscent of an ex-boyfriend’s brown veal stock technique.
gomtang
Instructions are almost word for word the galbi tang instructions, but with the oxtails. Right down to not telling you when to put the radish back in.
Next section!
Ground Meat and Marinated Meat
One of the things I noticed in one of those how to adult books (which included like an entire cookbook in it, bizarrely) was how absolutely insensitive to dietary constraints it was. A book full of recipe leaning heavily on a short list of ingredients is totally useless to someone who has issues with even one of those ingredients — it also often means the author of the cookbook has no idea how to adapt a recipe away from that short list of ingredients.
The ground meat seasoning is just astonishing. It is so easy to keep frozen ground meat unadulterated in the freezer, but DC pre-preps it with bread crumbs (ah, the gluten crowd is already screwed), eggs (vegans, and egg allergy folks, bye!), garlic and onions (both my husbands and my friend J, see ya!). Then a list of salty ingredients (I’m out, but I was probably out with the bread crumbs anyway, if they contained milk) including soy sauce (soooooo many people with soy allergies), fish sauce (vegetarians, vegans and the fish allergic are out, and honestly, I usually use tamarind instead of fish sauce these days because fish sauce gives me headaches), parm (I’m out for dairy, and also the vegans), chaat masala (I’m out, mango). He adds sweetener (why). And then add more! Gah.
The only ground meat we season extensively is for meat loaf, and then it’s mostly ras al-hanout. Anyway.
Meatballs
Yeah, I mean what he did to that prepped meat mixture is everything you could possibly need for meatballs or meat loaf. Sure.
But this: “I make meatballs when I want a dinner that everyone is going to love and that doesn’t require much thought to put together”. His meatballs would be hated by everyone in my family and/or sicken us — and that extends to most of my chosen family as well.
He has plausible instructions for cooking meatballs.
Dumplings
“Place a small spoonful of the meat mixture … into the center of a store-bought wonton or pot sticker wrapper.”
*blink*
Okay, then.
Reasonable instructions for cooking the dumplings.
He doesn’t put ginger in his dipping sauce. I want credit for how restrained I am being here.
Dduk galbi
Take the meat mixture and cook it like a half inch thick pancake that fills the pan. Weird, but plausible.
Serving it with rice and kimchi makes sense, but he offers alternatively to cut it up and serve between bread with lettuce and mayo. That would totally be hangover food.
Burgers
He prefers a griddle, and acknowledges that you don’t need the seasoning for the burger (he still thinks you need salt, but this is him, so we’re used to that by now), but why not, he says, and then “why not add Russian dressing and rye bread and make it a patty melt”?
Directions for smashburgers. Plausible. Altho his Russian dressing, rye bread, seasoned ground meat patty melt thing is bonkers.
Meatloaf
I believe I mentioned that, but we of course would use ras al hanout.
He glazes with ketchup ; we use a jarred pepper thing which is unbelievably tasty.
His instructions for cooking are entirely normal, until he says, “Glaze one more time with ketchup after broiling.” Why. Don’t answer that.
Stuffed cabbage
napa leaves, boiled, wrap the seasoned meat mixture, make a broth with gochujang and ssamjang, and agave syrup. Put all the cabbage packets in the pot. Boil, simmer, cover, 45 minutes to an hour. Alternatively, bake medium in a dish covered with sauce then bake high to reduce the sauce. Plausible.
Nice interview with Joyce Cheng of Toronto to get some science on marinades.
Hilarious stuff about WishBone vinaigrette being the white people version of his marinade.
He also supplies his standard marinade, close to what he grew up with.
Shabu Shabu
Actual vegetables in quantity! Uses the partly frozen trick for thinly slicing meat.
PK actually added more salt than Dave did, to the meat before putting it in the broth. Hilarious.
All very plausible.