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  • tristanloker 12:51 am on January 11, 2010 Permalink | Reply  

    Jerky is delicious. If you think you’re too good for jerky then you prolly are. That’s fine. Stay away from it. I will eat it all.

    However, if you’re like me and you know Jerky is delicious, healthy for you if it is made with a minimum of sodium, and it promotes flossing (you’ll see) then you are going to love this recipe.

    Now, I know what you’re thinking: “Don’t I need a dehydrator to make jerky?” and the answer is: “kinda.”

    I will include a recipe for both.

    Before we start – This jerky is for snacking, not long term storing. If you want Jerky for storing then you have to put a lot more salt in it (curing it) and store it in glass jars (limited oxygen) I make this more for a week or two weeks tops. It is really hard not to eat, so you shouldn’t have a problem.

    Let’s start with the marinade –

    This is for roughly 3/4 of a pound to a 1lb of meat.

    1 Tablespoon brown sugar
    1 Teaspoons kosher salt (this can be any salt. i have also taken half the amount of sodium out because this jerky is only designed to be stored half the time it normally would be. It is for snacking, not storing)
    1/2 teaspoon garlic powder (not garlic salt)
    1/2 teaspoon freshly ground black pepper
    2/3 cup bottled teriyaki marinade
    1/2 cup of no-pulp orange juice
    1/4 cup of water
    1 Tablespoon honey
    1 teaspoon soy sauce
    1 teaspoon liquid smoke
    1 pound of whatever you want, sliced across the grain into 1/8 to 1/4-inch thick strips

    You make this marinade and prepare to put the meat in to it for 12 hours. Remember: the longer it’s in there, the better it tastes!

    Now the meat-

    You can make anything really. This recipe has only been tested on Beef but I don’t foresee any problems with other things (turkey, chicken etc)

    Anyway. Buy the meat and cut off all of the fat. As opposed to selecting meat to barbecue (marbling) you are looking for meat with little to no fat or easy fat to cut away. (This depends on how long you’re going to keep the jerky in storage – prolly not very long because it’s delicious – the fat will go rancid and you will get sick) I find a beef roast is best because the grain is easy to see and the fat is all on the bottom.

    Get a sharp knife and cut it into strips between 1/4-1/8th of an inch. Any thicker than this and it will take too long to dry.

    The drying process.

    For the oven:

    Turn your oven to 150 degrees F. Lay out the jerky (After it has been in the marinade) over the oven racks so they are not touching.

    The key to this is air flow. You’re not trying to cook the jerky, you’re trying to dry it out. I stuck a wooden spoon in the door of the oven while I was doing it so it was always open and air was allowed in and out.

    Do this for 8 to 10 hours. When done drying, dab the oil off the jerky (this will also promote it to go rancid) and then store. (i used gladware!)

    The only bummer about this is you have to be around the whole time because your oven is on

    A dehydrator:

    Prepare meat the same way and lay it on the trays in the dehydrator so it’s not touching. Leave in for 8-10 hours. Dab off oil.

    You can leave a dehydrator to do it’s thing all day long so I recommend it.

    That’s jerky.  All protein. No fat. Great snack.

    (warning: as usual, if you eat too much of anything it is bad for you so go easy on the pepsi, Fuller.)

    • Ale-X (of the X-men...?) 12:57 am on January 11, 2010 Permalink | Reply

      Hurry up and come over and make this! Like, today.

      • canbui 11:49 pm on January 13, 2010 Permalink | Reply

        come to yale and make me some of that shit.

  • Alejandro 1:01 pm on December 4, 2009 Permalink | Reply
    Tags: Cardboard Box Macaroni   

    Another reason you can add to your list of why I’m great.

    Step 1: Add 1 TBS of Curry Powder (I use hot) to the cheese powder from a box of macaroni and cheese when making the cheesy sauce.

    Step 2: You have now attained Nirvana.  Congratulations.

    • Chelsea 1:14 pm on February 24, 2010 Permalink | Reply

      I have been doing this! Great minds, Stats. Great minds.

  • Alejandro 9:58 am on September 3, 2009 Permalink | Reply
    Tags: mushroom,   


    Steak is great and all, but the Metro across the street sells these super thin “fast fry” steaks.  A part of me always looks at them and wonders if they’re only there to make you realize that thin steak is a waste.  Then there’s another part of me that looks at them and occasionally thinks… steak sandwich?

    So I went for it.  Here’s what I put in.

    • 2 slices of tomato
    • a few leaves of spinach
    • mushrooms
    • thin steak
    • some vegetable oil
    • french baguette
    • Some bbq sauce

    Heat the oil in a pan and cook the mushrooms for about 5-8 minutes.  Remove them when done.

    Rub oil onto both sides of your steak, then add it to a hot pan.  30-60 seconds later, turn it.  30-60 second after that, remove.

    Assemble sandwich.

    In the picture above you can see that I used some BBQ sauce.  If I make this sandwich again, I would say forgo that because it made the mushrooms constantly slide out.  This turned the whole sandwich eating experience into something far too stressful, not to mention it made a potentially delicious warm sandwich into a cold one.

    • Nat 9:34 pm on September 3, 2009 Permalink | Reply

      Excellent use of skinny steaks.

    • canbui 11:06 am on September 4, 2009 Permalink | Reply

      STEAK. That’s so classy!

  • Alejandro 12:32 pm on June 24, 2009 Permalink | Reply
    Tags: asado, BBQ, chicken, chorizo, garlic bread, morcilla, potato, vacio   

    A Meal For Your Father

    So it turns out that cooking decent food isn’t always an affordable hobby, which means I’ve been eating buckets of pasta lately.  However, this past weekend I went to the parents’ home for Father’s Day and had a true Argentinean meal of mostly meat and maybe a tomato.

    Garlic BreadHere is a brutal picture of what is a homemade garlic bread (right) crafted by my grandmother.  It was composed of garlic butter, cheese and (i think?) mushrooms.  I’m a bit foggy about that.  Maybe Nat can correct me on this one.  The left is what was left of my chorizo sandwich when I had the idea to take pictures of all this food.  The Chorizo Sandwich was Chorizo, some lettuce and bread.

    MorcillaI followed that up with some Morcilla.  Morcilla is also called Blood Sausage.  Many people (girls in my family) think this is gross, but it’s actually one of the more fascinating things I’ve eaten with my family.  I don’t know how they’re made, but I’m sure it’s not an appetizing processes.  We barbecued these on a low heat for about 30 minutes.  When it’s served, you cut open the skin (it looks like a black sausage) and just eat the insides.  It’s an interesting combo of savory and sweet.

    Potatoes and Spinach ThingNext I had some potatoes and sweet potatoes that were baked in the oven.  Oil, salt and pepper, good timing.  You’d have to ask my mom.  Beside those is a spinach thing made with… i don’t know.  Eggs and/or potatoes?  Again, made by my grandma, and I’m fairly in the dark about it.  Might be called a Fritata…  Nat?

    VacioHere is a slice of Vacio and a piece of bbq’d chicken.  The Vacio is a hunk of meat about the size of your head.  You grill on a bbq for a long time at a low heat, flipping rarely.  When we first flipped it (20-30 minutes in?) my dad brushed some chimichurri onto to the cooked side.  When the other side cooked, he brushed more chimichurri onto it.  The chicken is standard stuff.  Cook chicken with the skin on at a low heat for a long time.  The key to both these things is to not let fire touch them.  Sometimes when the grease jumps out of these meats and hits the grill, small flames lick the meats.  Keep an eye out and don’t let this happen.

    AsadoHere is some asado, which today was basically some ribs.  These cook relatively quickly, at a medium heat I’d say.  Quickly in my family means 15-20 minutes.  It’s a fatty meat that shrinks as the fat sizzles off.  Of course, that’s one of very reasons that this stuff is more delicious than any steak you’ll eat on this continent.

    FruitsIt would be a family event if my mom didn’t try and match the amount of food we eat with fruit.  Which is totally fine by me.  My occasionally sane grandpa sits in the background.

    And there you have it.  Father’s day with my family.

    • Nat 4:56 pm on June 29, 2009 Permalink | Reply

      Before it’s Father’s Day, again, let me just say that any combination of the words blood and sausage definitely equal gross. And that’s eggplant on the delish garlic bread. Oh, grandpa.

  • Alejandro 5:53 pm on May 26, 2009 Permalink | Reply

    Made a simple lunch today. Simple but tasty

    -Toasted bagel
    -Egg salad

    -Mr Noodles
    -Beef flavouring
    -Hot Sauce

    Yum 🙂

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