Foodie Philip was playing tour guide to some Danish guests, so BBQ was on the agenda after a healthy climb up behind the Hollywood Sign earlier in the day. Dr Hogly Wogly’s Tyler Texas BBQ was the venue.
It turns out they were no stranger to pulled pork and wanted to compare with their previous experience. Pulled pork all round.
What I like about this sandwich is that coleslaw is on the sandwich by default. It gives a nice textural crunch, and an offset to the sticky sweet bbq sauce.
As the guest paid I’m putting this one in as a free lunch.
Thanks to the shopping habits of young ladies at outlet malls and Los Angeles traffic, we got home well into the evening. Thank goodness for leftovers.
Out came the pea and ham soup from two nights ago, with cubed ham in the bottom. On the table in about 15 minutes.
The soup was 60c per serve
8 oz of ham each was 50c.
We didn’t serve any bread so dinner tonight cost only $1.10 per serve.
One of the great joys of baking a ham is to make ham stock, and then pea and ham soup.
The ham bone is pressure cooked with water and three bay leaves. The cost of the bone is probably $2.00 because its weight was included in the total cost of the ham, but not in the calculations of meat usage. We split the stock into two batches. One was frozen, the other used immediately.
The soup is simply prepared by adding split peas to the stock and pressure cooking again. Our innovation is to blend in one pound of fresh (frozen) peas at the end. It lifts the texture and provides a bright note to the flavor.
The soup recipe makes six serves. We cubed some left over ham and put it in the bowl, poured soup on top and served with fresh baked bread.
The $1.00 of stock is split six ways, or 17c per serve
The pack of split peas was $1.59 or 27c per serve
The frozen peas is 99c a pack, or 16c per serve
8 oz of ham per serve is 50c
1/4 of a loaf of par baked bread is 63c.
For dinner tonight the soup cost 60c per serve. With ham and bread $1.73. The bread was more expensive than the soup!
Burbank Monday so foodie Philip had the regular In and Out Double Double (animal style).
Lunch today was $4.03
With the arrival of some massaman curry paste it was time to try a massaman curry. A simple recipe with potato, Thai eggplant and broccoli, we were underwhelmed with the result. We’ll try again tomorrow night with the addition of some peanut butter to bring the peanut flavor associated with massaman.
Thai eggplant is a small, round eggplant that looks more like a miniature water melon than a typical eggplant. We aren’t fans of basil so that was left out of the recipe. It also turns out -with some research – that it is more usual to add salt than fish sauce to a massaman curry.
Thai eggplant – $2.99 or 75c per serve
Red potatoes – 38c or 9c per serve
A can if coconut milk is $1.59 or 40c per serve
The organic broccoli was $3.49 or 87c per serve
Limes were 78c or 19c per serve
Add 15c for fish sauce and other seasonings
A pound of ham was 99c or 25c per serve
The sprouted brown rice was 66c per serve
Dinner tonight cost $3.36 a serve and, while it was quite tasty, we’ll do better.
Being a weekend lunch with time to prepare, foodie Greg decided on slow cooked scrambled eggs, with wild caught smoked salmon and a smear of cream cheese.
Slow cooking the scrambled eggs – with not dairy or water added – creates an entirely different experience. Eggs are creamy, and taste of yolk. It’s almost like the barely cooked yolk was held in suspension by the set whites. It took about half an hour to slowly bring the eggs to temperature.
The wild caught smoked salmon was $5.99 or $3.00 a serve
An English Muffin is 50c
Each egg is 50c or $1.00 per serve
Add 20c for the smear of cream cheese.
Today’s gourmet lunch cost $4.70 for a meal that would be well over $20 in a restaurant.
Time to use up some leftover ham! A simple dish of roasted cauliflower florets, with cubed ham and cheese sauce. The cheese sauce is interesting because it is simply water, sodium citrate and cheese. No white sauce involved.
The sodium citrate (available from Amazon) allows the cheese to be blended into the water without breaking. The cheese sauce is richer and more ‘cheesy’ than one made with a roux.
We shared about 1 lb of ham for 50c per serve
An entire 7oz block of cheese went in to the sauce or $3.00 a serve
The organic cauliflower was $3.22 or $1.61 per serve.
Dinner tonight hit all the right notes and cost $6.11 per serve.
For lunch today we did a repeat of the March 8th lunch with Wildbrine Fermented Madras Curry & Cauliflower Sauerkraut substituting for the pickle. Interestingly, the flavor profile of the Wildbrine product is very similar to an English Piccalilli pickle.
The bread was $2.99 or 75c per serve.
The cheddar is $5.99 for the 8oz block or $1.13 per 1.5 oz serve
The sauerkraut was $6.99 for 18 oz or 88c per serve.
Lunch today cost us $2.76
At Christmas and Easter most of the major supermarket chains have a loss-leader ham, which we duly purchased for 99c per lb. A generous 11 lbs we will be eating ham-based leftovers for a while!
Tonight we paired it with Choucroute Garnie, although in a very non-traditional variation, Greg left out sausage and any pork product. We figured the ham would be enough pork! We prepared a smaller batch with four serves.
The technique we used was to bring the ham to 130ºF before removing the skin, basting and returning to a hot oven to finish at 140ºF.
We served with a dressing foodie Philip came up with: a combination of pomegranate molasses, dijon mustard and horseradish. It has a perfect balance of earthiness, sweet, tart, savory and a little hot from the mustard.
One of the strongest recollections of my childhood years was the appearance of Hot Cross Buns – a sweet, spiced fruit roll – around Easter Time. I got word from Facebook that Whole Foods had some and we dutifully purchased, toasted and enjoyed two each for lunch.
A pack of nine Hot Cross Buns costs $7.99 and we had two each, or $1.77 per serve
Neufchâtel cream cheese makes a fine alternative to butter and is $1.99 a block, or 33c per serve.
Our nostalgic lunch today cost $2.10 a serve. Nostalgia comes at a price.
Having moved from the convenience of Avalon’s outdoor grill, we avoided any grilling until today. The cast iron griddle on the induction cooker makes a fine substitute, as long as you have great ventilation for the inevitable smoke.
We served with Crash Hot Potatoes and a simple salad of Arugula, cooked beets and blue cheese crumbles. This is another meal with great flavor and is easy enough to cook that you could enjoy a date night, (apart from that smoke issue but cooking outside would solve that).
Prather Ranch organic NY Strip Steak is $18.99 for 12 oz, or $9 a serve
Potatoes and fresh rosemary from the garden, 55c per serve
The pack of arugula is $2.99 or 75c per serve
The pack of pre-cooked baby beets is $2.99 or $1.50 a serve
The crumbled blue cheese adds about 40c per serve
Tonight’s dinner, worthy of a steak house night out, was $12.20 per serve, which compares very favorably with the $45-50 it would cost with tax and tip.
You’ll note that we like our steak rare. At first I thought this was underdone because of the new setup, but because the meat is of such high quality, and there’s little fat served, that the rare parts were much more tender than the cooked area around the outside. We wonder if we’ve been overcooking New York Strip in the past.