You can’t shoot what you can’t see…


My M4 came from the factory with a mis-indexed front sight that makes the rifle better for clubbing pumpkins than shooting them…
I found these guys recently and they’re sending me a compact reflex (open holographic) scope to evaluate. I think that deserves a little plug on the blog, hmm?

Rifle Scope and Sights at Mounting Solution Plus (MSP)

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Pot Sticker Meatloaf


A while back I had a hankering for some down home meatloaf. Meatloaf: The dish people say they hate but love to eat. Stop the hate! Eat the loaf! I didn’t have any ground moo but had a pound of ground oink in the freezer. The pork got me to thinking about making pot stickers. While good they’re also a pain in the ass to make. Takes forever and they disappear too quickly. I love the taste and texture of the filling in those li’l funbags and figured I’d make an eastern style loaf of goodness to put in my tummy. I searched out a recipe for the filling and found that they all called for napa cabbage, which I didn’t have, poo! Not a problem, I left it out. Over the course of a few loaves I tweaked the ingredients until I figured out the perfect combination.

Pot Sticker Meatloaf

For the loaf:
1 pound Ground Pork
2 Eggs
1 cup Breadcrumbs (I used Japanese panko breadcrumbs)
4 to 6 Green Onions sliced thin
8 cloves Garlic, minced OR 4 tbsp minced garlic from a jar
2 tsp Ginger, minced
1/2 can Water chestnuts, chopped finely
1 tsp Toasted Sesame Oil
4 tsp Rice Vinegar
2 tbsp Soy Sauce
½ tsp Salt
1 tbsp Toasted sesame seeds (optional)

For the sauce:
2 cups Chicken broth
3 tbsp Soy sauce
2 tbsp Sugar
1 tsp Ginger, minced
4 tsp Lime juice
2 tbsp Corn starch mixed in 2 tbsp of water
A dash or two of Tabasco sauce (optional)

Pre-heat your oven to 350 degrees F.

Thinly slice the green onions and mince the ginger and garlic.

In a big bowl mix up the eggs, soy sauce, sesame seeds and oil, vinegar, garlic, ginger, water chestnuts, and salt.

Add the ground pork to the bowl and break it up a bit.

Dump the breadcrumbs atop the whole mess and knead it all together until mixed pretty thoroughly. You don’t want to end up with a homogenous pink slime. Just mash it pretty good. Otherwise you’ll end up with a really dense loaf and give ammo to the meatloaf haters.

Throw it in a bread loaf pan. Mine is non-stick so I don’t bother greasing it. With the amount of grease that cooks out from the pork, sticking shouldn’t be a problem in anything. If you dont have a bread pan just use whatever you have on hand or shape it into a loaf and cook it on a foil covered baking sheet.

It’s shovin’ in the oven time! Immolate for 45 to 50 minutes or until it’s nice and brown on top.

While it’s baking grab a glass of wine and make the sauce.

Put the broth, ginger, sugar, lime juice, and soy sauce in a saucepan.

Heat it up until it bubbles a bit and the sugar dissolves. Turn the heat down and stir in the cornstarch water. Continue heating and stirring for a minute or so. You’ll end up with a slightly thickened awesomesauce.

Put some rice on to cook. I have a little rice cooker that I scored for 10 bucks at a discount store. I haven’t cooked rice on the stove for 15 years… This loaf goes really well with jasmine rice but use what you have. Plain white enriched rice is tasty too!

When the loaf is baked to perfection yank it from the oven and set it aside to firm up for 10 to 15 minutes. Cut into slabs as thick as you like ’em, set atop some rice, and drench it all with the awesomesauce.

Simple Cornbread For Simple People


This quick and easy bread goes perfectly with soup, chili, or just your tongue. It’s the first bread I ever baked and disabused me of the notion that I couldn’t bake.

1 cup flour
1 cup yellow cornmeal
1 tbsp baking powder
1/2 tsp salt
2 eggs, beaten
1 cup milk
1/4 cup melted butter
1/4 cup honey
1/4 to 1/3 cup sugar

Preheat your oven to 400 degrees F. If you set your oven to 400 degrees C your aluminum pan will melt and the cornbread will make your fillings hurt.

Mix the flour, cornmeal, baking powder and salt in a big bowl. You can sift them together if you wish. I never have and it comes out great every time.

Whip the milk, eggs, butter, honey and sugar in a seperate bowl or shake in a quart bottle. I like shaking them in a bottle because it counts as exercise.

Hose down a baking pan with a sprayable oil or grease it up with butter or shortening. I use a 9 x 13 inch pyrex glass pan though if you want to get all traditional you can go with the standard 9 x 9 inch pan. The larger one will give you 15 pieces whereas the smaller one gets you 9. Bacon fat works very well and adds extra yum along with bioavailable baconoids (the secret to the good life).

Dump the milky buttery goo in the bowl with the powdery things and mix until the ingredients are just wet. The batter will be lumpy and that’s a good thing ™. Don’t get carried away with the mixing. If mixed until perfectly smooth you end up with cornbrick. Still perfectly edible but it’s not everybody’s thing. If you do end up making cornbrick, have it for breakfast by putting a brick in a bowl, topping it with honey, pouring some warm milk over it and mashing it up.

Now pour the batter in yer pan and stick in in yer oven.
Let it go for 25-30 minutes or until a toothpick poked in the middle of the pan comes out clean and the edges start pulling away from the sides of the pan. I don’t do the toothpich thing anymore. I just wait until the top has turned a light golden brown and the edges pull.

Let it cool for 10 minutes and cut into as many pieces as you like.

This is a basic recipe to get you familiar with how simple it is to make cornbread. Lots of folks are intimidated by baking as it’s one of the few types of cooking that demands precision in measuring and manipulation in preparation. Cornbread defies the norm by being very forgiving of errors. Making and baking it is quite different than “normal” bread. It’s a liquid process in that you’re not cutting in your fat. There’s no rolling, punching, or rising required. Anyone can make cornbread with 99 and 44/100th’s of a percent success.

After you’ve made your first pan of it, get creative and add stuff to it when blending the wet and dry ingredients. Add some crumbled cooked bacon or minced ham or Spam.
A cup of corn niblets.
A cup of creamed corn.
A diced red or green bell pepper.
Minced onions.
Use maple syrup in place of the honey.
Throw in a teaspoon of finely chopped cilantro.
A few dashes of Tabasco sauce? Definitely.
Applesauce.
Cheese!
Sour cream? Yep.
Ricotta or cottage cheese.
A tablespoon of likker (brandy, moonshine, etc.).

Make up a pan of this to go with the split pea soup that I taught you to make in the previous post: Foxfur’s Split Pea Soup.

Split open a fresh warm piece of the bread, insert a thin piece of butter, top with honey, insert in mouth.

Make it, eat it, love it, share it.

Split Pea Soup By Email


Aargh!
One reason my posts have been infrequent as of late is that of connectivity. My truck was out of action for five weeks due to a thrown timing belt, wrecked cylinder head (bent valves), and a dud of an oil pump. Since we live in the middle of, no, at the far end of nowhere, our only internet connection is by dialup. Yep, an old timey telephone modem that connects at the lightning combat speed of 24kbps and that’s when there’s a decent tailwind blowing the bits along. WordPress pages take forever to load and I’m unable to access the dashboard to submit new posts. I usually drive to town and visit the library to use the free high speed WiFi. I finally figured out that I can submit new posts by email, so, here we go, split pea soup by email!

As seems to happen every year, the crappy, rainy weather has descended upon us in the Pacific Northwet. Nothing says “Fuck you, rain!” quite like split pea soup and cornbread.
I grew up eating Mom’s pea soup, something I thought (and indeed was) magical. It doesn’t take chanting or any major incantations to make, is inexpensive and nourishing, and the preparation complexity is on par with finger painting.

It can be as simple or as gastronomically complicated as you wish and is highly tolerant of many questionable ingredients, like me! I don’t get all fancy with organic, free-range split peas or top-shelf spices. I get the main ingredients out of the bulk bins at the warehouse discount supermarket. I bagged up a couple tablespoons of thyme and sage and at checkout the gal said they wouldn’t register on the scale so she gave them to me for a penny a bag!

Most recipes I’ve seen use plain water as the soup base. A base ain’t a base unless it has flavor. What? I can haz flavor? Yes. Yes you can.
I love to use chicken broth, er, loved to use it. Then I found Knorr ham boullion cubes at the Vietnamese / Thai market hole in the wall market I visit from time to time. These are cubes the size of a pat of butter and make 2 cups each, less unwrapping, more cooking. The hammy goodness that this broth brings to the soup blast it into another dimension and will, if you’re as normal as I am, render all other pea soups unpalatable.

Another ingredient you won’t find in Paula Deen’s cookbooks is mushrooms. Again, no exotic spotted grotto cave mushrooms picked by silky-handed virgins and transported to the store with Bach sonatas serenading them. Plain old white mushrooms folks. I’ve made it with criminis with no discernible difference. I recommend sauteing these in butter with some minced garlic. After they pull off their shrinkydink trick and get nice and brown, pour in a few tablespoons of dry sherry or wine. Cook and stir until most of the liquid is gone.

Bacon! If you have the time to include bacon, include bacon!

Most recipes call for you to add the produce in its raw form. I’ll do this when I’m short on time or out of wine and lack the inspiration for a long makeout session with the stovetop. Sauteing the veggies, preferably in bacon fat (except the mushrooms), really deepens the flavor and will reduce the overall cooking time.

Foxfur’s Split Pea Soup

8 cups chicken or ham broth
1 pound green split peas
2 to 10 strips of bacon, cut up into 1/2 inch pieces (optional) 1 carrot, diced
1 onion, chopped
1 shallot, diced (optional)
10 – 12 white mushrooms sliced and then cut in half
2 tbsp butter
1/2 tsp sage
1/2 tsp thyme
1/4 tsp black pepper
2 cloves garlic, minced OR 1 tsp minced garlic from a jar
1/2 tsp salt

Put 8 cups or 2 quarts (quarts are tastier!) of water in a biggish pot on the stove. Add your bullion cubes or powder. Set it to boil while you sort your peas as described below.

Put the dry peas in a bowl and cover with cold water. Stir with your paws to make any hulls float up and pitch ’em. Pick out discolored, shriveled, and otherwise unsavory characters. Pick out any gravel that may be in there. Why is there gravel in split peas? Do they sweep the peas around parking lots to get the hulls off? Tumble ’em in a cement mixer to do so? Who knows…
Rinse the peas in a colander and toss in the pot of boiling yum. Boil for around 5 minutes and then turn it down to a low simmer. A proper low simmer has a small amount of small bubbles bubbling up at a small frequency.

Add the sage, thyme, pepper, salt, and half the garlic to the pot. Simmer for an hour, stirring occasionally.
While it simmers you’ll prepare and add the veggies.

Throw the bacon in a frying pan set on medium. Fry to your preferred texture. For soup I’ll cook half of it floppy and the other half crispy. Toss in the pot and stir.

Pour all but a couple teaspoons of bacon fat out of the pan and add onions and shallots. Leave on medium and saute until translucent. Add the carrots and cook for another 2 – 3 minutes. Toss in the pot and stir.

Drop the butter in the pan. Allow it to melt completely then add the remainder of the garlic. Fry it up for 10 – 20 seconds then add the mushrooms. Stir or flip to distribute the butter amongst the mushrooms. Cook until the water in the pan is gone and the butter is soaked up. I like to add a few tablespoons of dry sherry or wine and cook down until the likker is pretty much soaked up. Toss in the pot and stir.

Remember, sauteing the veggies is optional. The mushrooms, if you decide to add them, really must be sauteed.

After an hour the peas should be getting mushy. This is the way I like mine and is the only way to make true split pea soup. If the peas are simply tender and still intact then it’s just pea soup. Know the difference.

Let it go until it reaches your standard of goodness. I let mine simmer for 1.5 to 2 hours. If it’s too thin, simmer a bit longer. Too thick? Add water.

Ladle into a mug or bowl and suck it down! Stir in a pat of butter if you’re feeling decadent or a tablespoon of mayonnaise if you’re feeling weird.

There are all kinds of things you can add to the soup as it cooks; ham, Spam, whole peas, corn, diced potatoes, cream, Tabasco or other hot sauce, etc.
Once done I like to add a small pinch of dill leaves that have been scrunched up with the fingers. It’s Germanish and wonderful. You can omit this your first time if you wish or add if you really like dill. It is far more delicious when accompanied by cornbread with butter and honey.

There you go. Homemade split pea soup. Try it, you’ll like it!