Holiday week ran heavy on batch cooking: a strawberry-rhubarb compote, a burger week testing sour bread-and-butter pickles, and tuna steaks that turned into rice bowls, salads, and sandwiches all week, plus early transglutaminase experiments toward homemade lunch meat.
Thursday, December 25th
Holiday week recipes
- compote → Strawberry-rhubarb compote
- 2 cups chopped fresh strawberries
- 2 cups chopped rhubarb
- ⅓ cup brown sugar
- ⅛ teaspoon salt
- 1 tablespoon (15 ml) lemon juice from 1 medium lemon
Saturday, December 20th
Thinking about fall and winter
Winter holiday food ideas
- Apple pancakes
- Chunking Pork (pork/cabbage from the Wok)
Monday, December 8th
Burger week
130 g patties (1/10th of a chub)
- deluxe QPC
- deluxe bacon-swiss
- tested: sour bread and butter pickles
- (tough to find source sliced garlic pickles around here)
- great for bacon/swiss
- okay for QPC
Friday, December 5th
December foods
Tuna steaks → huge win this week
Prep:
- season + pan fry (salt, pepper, sesame seeds)
- cook to medium
Uses:
- Tuna rice bowl
- Tuna quinoa bowl
- Tuna salad
- sandwiches
- salad
- crackers!
Lunch meat, v3:
- transglutaminase (TG)
- ham maker (packing/boiling tube + thermo)
- or can bake
What’s the minimalist take on lunch meat?
Chicken loaf:
- roasting pan
- transglutaminase +
- seasoned chicken chunks or breast
- slow roast to temp