Potsticker Burgers

Not since Pepper Jacked Chicken Burgers has a non-traditional burger been great. Asian-Style Pork Burgers were given a test tonight because for no other reason than it allowed another opportunity to use Sweet Chili Sauce.

Modifications Made:

Okay, chili sauce was really not part of the original recipe but nothing stated it would be a terrible substitute either.

Patties: To a one pound ground pork, one tablespoon of chili sauce and one teaspoon of soy sauce was mixed and three third pound patties were formed.

Slaw: One cup green cabbage and two cups carrots, shredded and three diced green onions were mixed by hand in a bowl. To vegetables, one tablespoon of soy, two teaspoons mirin, one teaspoon white vinegar, and one teaspoon of chili sauce were added and allowed to meld/soften for 30 minutes.

Scaled for Likability: Good

Of all the slaw type burgers attempted, this has been my favorite so far as it was sweet, salty, and vinegar based. Much like my favorite slaw from a local BBQ joint. Patties were moist from the mixture but needed extra heat in the form of white pepper. Red pepper might have worked but the white pepper offers heat in subtle fashion.

Overall, the flavors were similar to potstickers, even without the mushrooms. To make a better burger, next time the patties would have been flavored with soy, ginger, sesame, and white pepper only, the slaw would have just been sweet chili sauce with vinegar, and the two would have been sandwiched between a well toasted sesame seed bun.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001. Yikes, twenty years ago makes this paper print out old, no wait, that makes me old. Eek. Sadly, my current living quarters do not allow for cooking of this cheesecake. In fact the last time this recipe has been made have been close to six or seven years. That is just too long. Too long. Luckily, we are spending Spring Break at family with a real oven. A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature. If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix. Excessive mixing creates air pockets resulting in split mi

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap. Every year I wish and wish for cold weather so this table can eat soups without melting. Well this year winter came and came with a vengeance. Two days below freezing with no water, no power, no internet/cell service. It's the dark ages. If you need more info just search for Texas Grid Failure 2021 . Yes, this tragic affair has its own wiki page. Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing? Well, they don't. And with 17℉ temps, this tables fridge contents froze. What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies. I did not want the veggies floa

Eating Waffles

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