What did you cook or eat today (July 2022)?

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Mexican for my daughters first official night back at home. She’s got some health stuff and is about to start her diploma so we’ve asked her to come home.

First time making birria tacos. The beef stew is very similar to a pork dish & a chicken I make for parties but in this case the meat is removed, shredded and cooked into a corn tortilla with cheese and served with the sauce/consommé/gravy for dipping.

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Followed later by stinky washed rind cheese from The Second Mouse Cheese Co. and homemade pear paste.

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Last night we had steak sandwiches using leftover bone-in ribeye steaks that had been cooked on the grill a few days ago. I had a bag of T-bones from grilled steaks in the freezer that had a bit of meat on them, so I put them in the crockpot (AKA slow cooker) along with the ribeye bones, thinking I would take the bones out and use the liquid and meat for a tomato-based pasta sauce. This morning I got up and turned off the crockpot to allow them to cool, and when I was pulling out the bones, I noticed that the liquid was this rich, unctious, beefy stock and got the idea to make a spin on French onion soup tonight with it. I have a baguette in the refrigerator and plenty of different kinds of cheese in there. We have an abundance of green (spring) onions in the garden that I planted a couple of years ago and they keep coming back, so instead of using regular onion, I think I will just use the roots of a few of those for the soup which are probably quite bulbous, and then garnish with a bit of the chopped green parts. I also plan on leaving the steak pieces in the bottom of the crock bowls to amplify the flavor. I guess I will skim the excess fat off the top of the broth to save for sauteeing and frying eggs?

Made hubby leftover steak and peppers, mushrooms, onion and provolone mixture on toasted buns with fried eggs on top for his breakfast.
 
JAS_OH1 said:
Last night we had steak sandwiches using leftover bone-in ribeye steaks that had been cooked on the grill a few days ago. I had a bag of T-bones from grilled steaks in the freezer that had a bit of meat on them, so I put them in the crockpot (AKA slow cooker) along with the ribeye bones, thinking I would take the bones out and use the liquid and meat for a tomato-based pasta sauce. This morning I got up and turned off the crockpot to allow them to cool, and when I was pulling out the bones, I noticed that the liquid was this rich, unctious, beefy stock and got the idea to make a spin on French onion soup tonight with it. I have a baguette in the refrigerator and plenty of different kinds of cheese in there. We have an abundance of green (spring) onions in the garden that I planted a couple of years ago and they keep coming back, so instead of using regular onion, I think I will just use the roots of a few of those for the soup which are probably quite bulbous, and then garnish with a bit of the chopped green parts. I also plan on leaving the steak pieces in the bottom of the crock bowls to amplify the flavor. I guess I will skim the excess fat off the top of the broth to save for sauteeing and frying eggs?

Made hubby leftover steak and peppers, mushrooms, onion and provolone mixture on toasted buns with fried eggs on top for his breakfast.
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OMG I am beyond exasperated right now! My husband decided he wanted to make the soup since he used to work in his cousin's restaurant when he was a teenager and said he made "loads of French onion soup" back then (40 years ago). Once he gets something in his mind it's hard to talk him out of it, so I just let it go and said okay, realizing that I would be probably fixing his mistakes before dinner. I had explained to him what I was going to do and that it isn't exactly French onion soup but a twist on the idea, using the bulbs from the green (spring) onions along with the tender shoots for garnish (and of course I was leaving the beef chunks in). His response (per usual) was "Am I cooking this or are you?" I should have answered, "Me." But I just let him do it.

So I went and watched some TV while he started cooking. When I went into the kitchen to get some water 45 minutes later, I looked at what he had done. Instead of using just the bulb(s) for the soup (he only harvested one plant), he had cut up the woody green stalks from the green onion into tiny pieces and put them into the crockpot with the beef chunks and stock, whereas I was going to sweat just the bulbs in some butter in a Dutch oven and then add the beef and stock from the crockpot in, season with thyme and other stuff, then eventually put the soup in soup crocks with the baguette and cheese and finish in the oven with tender, thin green onion shoots for garnish.

Well he not only added those finely chopped woody stalks to the crockpot, but he used some of my expensive port wine and finely diced shiitake mushrooms in as well. I said, "Those woody onions are not going to work." He said, "They should soften up after cooking for awhile." I said, "No, I don't think they will, that's why I always harvest only the tender green shoots from the green onions when I need them for salads, garnish, or cooking." His response was, "Am I cooking this or you? It should work just fine." I went back to watch more TV.

After a few hours of cooking, the woody stalks did not soften (I knew they wouldn't) and the whole thing was crap. He suggested throwing it out, and I decided I could salvage it (I had been collecting those steak bones in the freezer for a month and spent 24 hours developing that lovely, beefy stock and beef chunks and wasn't about to let it all go to waste), so I spent 20 minutes picking out the finely chopped woody green stalk pieces, losing some of those expensive diced shiitake mushrooms along the way.

I was getting ready to toss the woody onion pieces, and he suggested I try boiling them in a pan of water on the stove to see if they would soften, so I did, mostly just because I figured I could drain the stock water from that pan back into the crockpot for more onion flavor, and also so he would find out that woody onion stalks don't get soft when cooking. And I was right. So I strained the liquid back in, then I sweated some white onion in butter and added that to the crockpot as well, then seasoned it. It should work out fine, but we won't be eating until 10 at this rate. And now I am having a stiff cocktail to relieve a little stress.

And I have been staying quiet about how he tends the garden, since I don't weed it or water it, but I have told him many times that the woody stalks on the green onions are basically inedible and he should cut them down. But tomorrow I am going out there with shears and I am cutting all the thick, woody stalks down.

ARGGGGGH!
 
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