(Part 2) Reddit mentions: The best mixed spices & seasonings

Some are saying to use store bought, which is fine. American versions are quite different than Thai versions though. I believe homemade to be the best, personal opinion, because you can adjust things easily and control salt. Plus the aroma is fresh and leave my house smelling like my friends' houses LOL

Below are the hard to find ingredients used in every authentic curry paste video I've come across. If you can't get things locally but use Amazon and are willing to spend a little more than at a local spot, you can find exactly what you need to make good curry paste.
None of these are end all be all brands/sellers, just ones I use regularly or have used. Look for lower prices as needed! Just guiding you on some common hard to find items & substitutes if you don't have a fully stocked Asian grocer nearby.

Dried galangal can be rehydrated and works just as well as fresh. Fresh is best, of course, but is hard to find. Ginger is not a replacement for this not even close. I made a curry paste with ginger once then with galangal...no. Heard you can also use galangal powder, but have never tried that.

Shrimp paste, keeps for a long time in the fridge. If you're not familiar with this stuff...it's gonna smell. (Am I strange for liking it though?) It smells like something you don't want to add in but it does not make adverse flavors in curries, it enhances them and the smell goes away once combined in the paste.

Lemongrass can be found at some commercial stores occasionally. I think you said you can get some locally though.

Prik chi fah (or spur chilis, not as spicy as the next pepper below) hardest to come by but you can use dried guajillo peppers (Spanish pepper) in its place.

Prik kee noo (Thai chilis, very spicy) you can use dried Szechuan peppers or arabol chilies (Spanish pepper). Arabols are a bit less spicy than Thai chilies but the flavor is comparable. The exception here is if you're making green curry, you really need fresh green Thai chilis, not sure jalapeños would work as a replacement, the flavor is too different to me.

Kaffir lime leaves Not for the paste but used to make some of the actual curries, in other dishes, or as edible garnish. The two ounce package is plenty and they freeze very well. Very aromatic and fresh scent, adds something nice to the curry. Can't live without it now.

Sounds like you can get fish sauce, but the depth of flavor really depends on the brand. I use squid fish sauce for curries personally. The flavor is nice and smooth but not overpowering. Tiparos is another brand of fish sauce I use for things like larb, stir fry, & Thai omelettes because it's much stronger in my opinion to the other two, too strong for a curry to me. Darker fish sauce, in my experience tend to be stronger than lighter colored ones.

Cilantro roots are just impossible to find in smaller markets or online from my searches. Cilantro stems work just fine! (If you watch the videos I shared below, she mentions this often. Here to confirm it works perfectly.) I double the amount of stems for roots in recipes though.

Cumin seeds, white pepper, coriander seeds can be found easily online and often in mainstream stores. Palm sugar isn't always necessary if you can't find it, I hate the process of breaking it apart!

I use Pai's recipes all the time, she runs Hot Thai Kitchen on Youtube. Her recipes for curries have all been fantastic, just remember to season properly with fish sauce. If you love Thai food definitely watch her videos I've never had a failure and they taste perfect to what my friends' families cook.
Here are her curry paste recipes, and I've tried every single one several times. Videos using the pastes should appear in the more videos sections:

red curry

green curry

yellow curry

Massaman

Panang

She just did a video about coconut milk if you need help with that. I use the Arroy-D in the can, she said she's never got it to separate but I have so I have no issues with it.

If you have questions, let me know!
Oh, and eat your Thai-style curry with Jasmine rice if you aren't, the aroma of it really enhances everything!

You got it, boo! The amounts are all from memory/eyeballed because I've been making these things for about three years now and no longer follow a recipe:

Ingredients:

• 2-3 cups of brown rice (I like short grain)
  
  
• 2 cans of black beans
  
  
• 1/4-1/2 cup shredded cheese of your choice, I like sharp cheddar
  
  
• 1 egg
  
  
• cumin, salt, pepper, Everyday Seasoning from Trader Joe's (don't buy it online, it's much cheaper at the store), garlic powder
  
  

1. First, plan ahead because brown rice takes eight thousand years to cook. I usually make these in the morning or the day prior to when I want to eat them. You'll see why. So cook that brown rice! I usually cook like six cups of rice at a time since I use the extra to eat with enchiladas. Food prep!
   
   
2. Put your cooked brown rice in a bowl. Set aside for now.
   
   
3. Drain and rinse your black beans and put them in a bowl. Add all your spices - this is the important part to get any flavor that is not bean or rice. Cumin is the key here because it's the 'meaty' flavor. Add as much or as little spices as you like. Mix in the spices thoroughly.
   
   
4. Next, add your egg. Mix it in.
   
   
5. Next, shred your cheese and mix it in as well.
   
   
6. Now comes the fun part: get a potato masher and start smashing the hell out of those beans. My GF likes when I put them in a food processor but I don't like the texture too much when they're made that way. I prefer some of the beans to be whole.
   
   
7. I don't know what kind of magic occurs at this part, but the black beans start to form a bit of a thick paste. You want to start adding your brown rice in, a little at a time. The reason I put a variance on how much rice you need is because you want to eyeball it -- too much rice will keep the burgers from sticking together but not enough will give you basically a bunch of bean and nothing else. Try to get it to be half and half.
   
   
8. Once your beautiful, delicious smelling burger mixture is nice and put together, you want to get some wax paper. You're going to be scooping the mixture onto the wax paper to form the patties, like you would with a meat burger.
   
   
9. The way I like to do it is get a heaping scoop of the mixture on my rice paddle, drop it onto the wax paper, and form the patty with the paddle. This is when you can decide how big/small you want your burgers to be.
   
   
10. Wrap up each burger and set aside. Watch as your pile of burgers grow!
    
    
11. Like I said before, I eyeball this whole thing so you may end up with more or less burgers every time you prep these. I usually get 7-8 burgers at a time.
    
    
12. Next, you divvy up your beautiful burger pile (I separate them into bags of two, one for me and one for the GF) and place them flat in the freezer. I have found that freezing these for minimum four hours (though like I said earlier, I tend to eat them the following day most of the time) helps encourage the burger to hold its shape better when it goes in the oven. The originally recipe I used for these called for pan frying them, but they just soak up a shitton of oil and take for-fucking-ever and don't cook evenly. Don't pan fry them.
    
    
13. Hurray, it's the next day now! Preheat your oven to 450F. I like to eat my burgers with tater tots or steak fries, so get those out as well and spread them on a baking sheet. If you have a big enough baking sheet, you can put your burgers on there as well. If you don't, put them on a separate one.
    
    
14. Cheese it up dawg! Unwrap your burgers, set them on the sheet and add a bit of cheese on top if you like.
    
    
15. Bake for 30 minutes. It will smell so damn good.
    
    
16. Take out the burgers (they may stick to the pan if you, like me, forget to pretreat the baking sheet or just have crap sheets)!!!!!!
    
    
17. Dress them up however you like. I like to use spinach or arugula and Trader Joe's (yes I fucking love that store) red bell pepper/eggplant spread.
    
    
18. That's it! You will have some delicious burgers that have a lot of the texture and mouth-feel of a traditional beef burger.
    
    Enjooooooooooy!

Congrats! This may get a better response at r/homstead or something similar. Many people have very different ways they like to process animals, but here's how we do it:

​

Put the chicken on a board, stretch its neck, and sever it with one blow with a sharp hatchet.

Hang the body upside down by the feet (we built a T shaped stand with hooks) to let the blood out into a bucket.

Use a crawfish boil setup to scald the bird.

Use a Whizbang plucker to get the feathers off. It's a kit, and you can build it yourself.

Clean out the bird and put it in an ice chest full of ice water.

When you are done put all the birds in a big sink and let them drain, pat dry.

Shrink wrap birds in bags made for this. The Whizbang site has some.

Store in freezer.

Offal and blood go to the hounds.

Cooking:

If you have an 8qt Instant Pot you can put the whole frozen bird (we've sawed off the end of the leg bones before) in there with your favorite seasonings and a cup of water and cook for 45 minutes. It will be falling off the bone. Cool slightly then broil in the oven, either whole or in pieces (or spatchcocked) for 7-15 minutes and it will be perfect. Works for turkey and duck too.

If no instant pot, defrost bird in fridge. Rub with dry brine. Wet brine works fine too but it takes up a lot of room in the fridge to have a big tub of submerged bird and it's no better quality. A dry brine can be any seasoning combo with a lot of salt. Let sit, covered, for a day or so. Roast in oven, either whole, in pieces, or spatchcocked, probably 45 mins to an hour at 400, or 350 degrees.

My favorite seasoning that I use as a dry brine is here. I also adore TexJoy Steak Seasoning, but that's just nostalgia. Cajun seasoning like Tony's works well too.

Spatchcocked on grill works as well.

​

Notes:

I have experimented with all phases of letting the chicken rest through rigor mortis, covered, uncovered, in wet brine for days, etc. None of it mattered in my chickens, turkeys, or ducks. The above is what I do for all three types based off of much testing. My goal is to maximize meat quality while increasing ease of processing. This is my happy balance.

As a side note, you could keep a few hens and a rooster and have a sustainable meat/egg source.

Goodluck!

​

Edited to add: Don't feed the birds the night before/morning of slaughter so processing is easier and cleaner.

It's "just OK". Aldi occasionally has boxed kits - the tikka is passable, but the vindaloo is surprisingly good. Like, really good. I always buy 5-6 boxes when they have it.

Aldi sometimes has jarred Indian sauces with a dry spice packet on top, like this. The Madras is very, very good, as are the Rogan Josh and Dopiaza (those last two are for red meat, though). Again, the Tikka sauce is passable. Just an FYI, if there's a Lidl near you, they carry these sauces all the time.

But the best Indian sauce\spice packet I've ever had is Indian Essentials Butter Chicken (note the Amazon price is for a box of 12 packets). The packets are nothing but spices (I don't even think there's salt in them) and it's super easy to make: cut up chicken and onions, brown them in a pot, add the packet, cook for a couple minutes until fragrant, add a 16 ounce can tomato sauce and reduce heat. Put some rice on; when there's a few minutes left on the rice, add a ½ cup cream to the curry and stir well.

Never had this soup myself but I love trying to make a vegan/vegetarian version of existing dishes.

I found this recipe on google:
https://girlandthekitchen.com/avgolemono-soup-greek-chicken-soup-lemon/

Swapping the chicken broth for vegetable broth is one option, but I’ve also seen some vegan chicken broth products. We use one that comes in a powder form from a local health food store. There are some on amazon as well.

Something like this:
Better Than Bouillon, No Chicken Base, Vegan Certified 8 oz. https://www.amazon.com/dp/B000N7YKQK/ref=cm_sw_r_cp_api_i_bgojDb6Z55B60

You could also make your own vegetable broth. Homemade broth is really tasty.

For the chicken meat, I’ve had good luck with butler soy curls in a soup. They stay together well and don’t turn to mush In a soup like a lot of fake meat products. I usually brown them in a sauté pan first. If you hydrate them in your broth they take on its flavor. They also sell a vegan chicken flavor seasoning for it (same brand) but I’d imagine your broth will give enough flavor on its own but you can experiment.

Butler Soy Curls, 8 oz. Bags (Pack of 3) https://www.amazon.com/dp/B00HAS1SVU/ref=cm_sw_r_cp_api_i_thojDbHX21G1Y

Chik-Style Seasoning - 10.75 oz Jar https://www.amazon.com/dp/B008UYIW8U/ref=cm_sw_r_cp_api_i_1iojDb88KXZ9X

The tricky part is probably the eggs. You’ll have to experiment here to get what you’re after.

It sounds like they’re being used as a thickener and making the soup creamy. The recipe calls for mixing the eggs with lemon juice almost like a mayonnaise or a hollandaise sauce.

A “flax seed egg” might work for you, google it and you can see how that’s made. I’d also consider puréed silken tofu. My mom uses silken tofu instead of egg in her cheesecake recipe with pretty good luck. Some combo of the two might even work.

Not sure if this soup has an eggy flavor from the eggs, but if that’s missing you can use a little black salt which has an eggy flavor.

It might take a few try’s and some experimentation but it looks like it can be done.

Thats some nice looking brisket. I'd like to share my recipe for anyone interested.

I have a Green Mountain Grill that I fill using fruitwood pellets. I usually buy my brisket from Costco due to price. I take the briskets and dryrub with a pork butt rub I found at my local butcher (will leave link below). I let the dryrubbed brisket sit it the fridge overnight wrapped in foil.

On cooking day, I warm the smoker to 200-225 and put the brisket on fat side down. I leave it sit this way until the internal temp reaches about 160. I try to leave it about 3-4 hours adjusting temp as needed. Every hour, I spray the brisket with apple juice to keep it moist and add flavor. I will reapply rub as necessary during this time as well.

Once the brisket reaches 160 F, I pull it off and lay it on a bed of foil FAT SIDE UP. This is very important for allowing the fat juice into the meat. I then fashion the foil into a boat, but still wrapped. Then, I pour in about 1/2 cup beef broth into the wrapped boat to allow the brisket to simmer in it. With the brisket laying in beef broth, fat side up, and wrapped in foil, I put it back in the smoker.

The meat will stay in here a few more hours till it reaches about 190-195 F. At that point, I pull the whole thing off still wrapped, and let it rest on the counter for 30 - 60 minutes. When people are ready to eat, I unwrap it and cut in against the grain. I get a beautiful smoke ring, great seasoned flavor, and still moist due to the apple juice and beef broth. It is so difficult to mess this up. Its the easiest way I've found to cook brisket well every time.

Hope this is useful to someone.


Butt rub: https://www.amazon.com/Bad-Byrons-Butt-26-oz/dp/B00258I5PM

I just wanted to share with you something that I do. I love coffee but am not a "true" coffee drinker because I drink it with lots of creamer meaning lots of sugar and carbs and whatever else they put in "non dairy" creamer. I bought online this fabulous package of powdered heavy cream for recipes which has no sweetener and no carbs. One day I really wanted my normal coffee so I thought, hmmm I am going to add the powdered cream and oh my goodness, it is so dreamy and rich and creamy. It is amazing! Then I add my artificial sweetener of choice and have the best coffee ever. My family even started using my powdered cream because it tastes so rich and creamy. Be sure to check the nutrition facts on the package and be sure you get powdered heavy cream, not any powdered milk products. This is the one I bought and it has lasted me a year! A little goes a long way. https://www.amazon.com/Heavy-Powder-Anthonys-Tested-Gluten-Free/dp/B01A03E494/ref=sr_1_3_a_it?ie=UTF8&qid=1523146223&sr=8-3&keywords=powdered+cream

I'm originally from Louisiana, lol. :D Spices are a given, but I find that people tend to be locked-in on what they like! Here are my favorites (this is outside of stuff like garlic, etc), which are cajun & latino in flavor.

• Zatarain Creole
  
  
• Goya Adobo
  
  
• Slap Ya Mama!
  
  
• Goya Sazonador
  
  
• Cachere's
  
  
• I remember when this man was on TV, but I haven't tried his commercial seasoning.
  
  
• I have one large tin of Luzianne left, which isn't made any more :( I save that for special meals.
  
  
  EDIT: But yeah, I didn't mention spices because whenever I mention the ones I like it's usually ignored :D

Japanese-styled curry from scratch. Normal recipe except skipped the potatoes and cooked it with shredded beef instead of the usual chicken they put inside of it. Topped it with a small portion of Tonkatsu, normal recipe too but added some merken, basil, white pepper and sea-salt to the meat before covering in egg/panko.

Recipe link in here for the curry, Tonkatsu is mega easy, basically just a breaded pork cutlet if you don't do anything fancy to it.

Alternatively use these, to be honest the from scratch part was mostly to impress her, the added MSG on the regular cubes (everyone in Japan uses these) make anything taste delicious and you don't have to fight the consistency at all which for me is the hard part of making it from scratch.

make sure you have a good size pot to steam them in...a turkey fryer with some kind of insert that keeps the crabs out of the steaming liquid will do well (an overturned stainless mixing bowl could do the trick). Also remember to get your hands on a big can of Old Bay. Really no point in steaming crabs if you don't have it. fill a cereal bowl half full with kosher salt and then fill it to the top with old bay. mix. sprinkle over crabs (do it in layers)

Get live crabs. Large males if the can (females don't tastes as good and should be in the bay anyway). Crabs can actually survive quite a while out of the water if kept in the right conditions, so overnight fedex should be fine. Also get yourself a half dozen crab mallets ....opening claws and such. Re-heating crabs is bad bad bad.

Order a case of natty boh too. Pour a couple cans in the bottom, toss in equal cans of both water & vinegar and you should be good to go. Just make sure there's enough to steam for ~30 mins (likely less)

As for pricing, you're going to get raped. Take it like a man.

As for how many you need...you can prob get by with a half bushel. Experience bawlmorons could plow through a dozen crabs a no prob, but your friends' inexperienced kentucky hands are going to tire of picking crabs before they get to a dozen.

Steam a dozen ears of corn too. 'Cause it's awesome. I'd suggest silver queen, but whatever the local mega mart has will do.

Enjoy...my daughters and a family friend pulled a dozen and a half off their pier a few weeks ago and demolished them...sooo yummy.

Sazon Goya con Azafran is amazing. Old Bay is awesome, as is most any Cajun style seasoning- Tony Chachere's, Slap Ya Mama. TexJoy is also delicious and Tajin as well.

But salt, black pepper, cayenne pepper, and cumin will work magic too.

Adding in a jar dried holy trinity (Cajun mirepoix) base makes good stuff too- onions, celery, and green bell peppers.

Instant Pot Oxtail Pho. serves 4

Broth:
1 pound brisket
2 pounds marrow bones
2 pounds oxtail
1 large onion
2 inches peeled ginger
3 tbsp fish sauce
Pho spice pack

Garnish:
1 onion
5 green onion
Half a bunch of cilantro
1 bunch Thai Basil
1 bunch culantro
1 bunch bean sprouts
1 lime
1 large jalapeño

Noodles:
2 packs of fresh Pho noodles.

Blanch bones, oxtail, and brisket in boiling water for 10 minutes. Discard water and wash bones and meat in cold water. This removes impurities.

Roast halved onion and peeled ginger til slightly blackened. I use a 25 dollar amazon blowtorch for this. You can also use a broiler or your stove top. Roasting the veg adds toasty flavors.

Put everything in the instant pot and fill almost to the top with water. High pressure for 1:30.

Remove brisket. You must remove at 1:30 or else it becomes too soft to cut. This brisket is so flavorful and perfectly tender. Adds a lot to the broth and is delicious when sliced thin and added to the bowl.

Fill water back up to replace volume of removed brisket.

1:30 more high pressure.

Remove marrow bones and oxtail. I usually eat the bone marrow at this point on toast. The oxtail is saved for eating in the bowl. Oxtail is so uniquely delicious. Discard onion and ginger.

Refrigerate oxtail, brisket, and broth overnight. This helps solidify fat for removal and lets flavors mingle longer.

Next day, 1 hour before eating, reheat broth. Add spice mix. Simmer with spices for 1 hour. I use an Asian market store bought spice pack that has Star anise, cardamom, cassia bark, fennel, coriander, clove all inside. You can find this on Amazon. Sieve the broth. Taste for seasoning. I usually add 4-5 more tbsp of fish sauce. The broth should be 1-2 tbsp beyond perfectly flavored ie. too salty. When the broth is added to the bowl all the other ingredients dilute the saltiness.

Slice white onion paper thin.
Slice green onion, use just the green parts.
Slice jalapeño thin.
Finely chop cilantro.
Quarter the lime.
Wash and serve the culantro, basil, and bean sprouts
Put all garnish on a plate.

Slice brisket thin and reheat in boiling water. I hold it in a sieve over a boiling pot.
Reheat oxtail in similar manner.
Plate these.

Cook the Pho noodles and add to bowls.

Let people add their own garnishes and meats at the table. Bring the boiling Pho pot to the table and ladle it over each persons bowl.

Enjoy!

this is what I bought. I just eyeball measurements, but maybe one or two tablespoons mixed with water to create a rich, fatty milk for the chia seeds to soak in & for coffee in the morning. sometimes I just add the powder to coffee like shelf stable creamer like you'd see at 7-11 or wherever

i need that! i tried this one (http://www.amazon.com/Indian-Essentials-Seasoning-Tikka-Masala/dp/B00H5QPD8G/ref=wl_mb_wl_huc_mrai_3_dp) for the first time last night and i loved it! i followed the recipe on the back minus the oil and subbing in greek yogurt for heavy cream. it was about ~350 calories for 1/3 of the recipe. super filling. would have been less if i had plain tomato sauce instead of jarred pasta sauce to use. i think yours wins though in terms of ease of use and convenience!

Just do some simple nachos!

Choose and prepare your meat:
Ground beef (simply oil pan, add ground beef, season with taco seasoning, mash up into tiny pieces (as it cooks), cook till brown. If no seasoning is available, order some online! Or make it)

Pork (thinly cut, follow this recipe for pork preparation)

Chicken (shred with forks, do not ground. Use same taco seasoning mix as ground beef)

Cheese:

USA has lots of premixed and pre-grated bags of "Mexican blend" cheese available. If you do not have the blend, buy some sharp cheddar, monterey jack (pepper jack is good too) and asadero (if possible), grate, and mix.

Chips:

Normal tortilla chips if you can wing it. If not you'll have to make your own like a real Mexican restaurant.
Follow this guide to make your own

Salsa:

Depending on your palate, I would suggest following the recipe in this thread that calls for 5 gallons of the stuff and scale that down. As far as cilantro (coriander), roll them like a newspaper (loosely) and thinly slice as to not bruise. (I keep the stems in mine. It adds to the flavor but it can be annoying to some people, or look less presentable. Up to you.)

Optional garnishes:

Sour cream, guacamole, refried beans

Vege garnishes: diced onions, diced tomatoes, diced bell peppers, sliced jalapeno (nick some of the seeds out for a milder spice), extra cilantro

​

Microwave method:

On a microwavable plate, layer chips and heavy spread the grated cheese to cover a good portion of the surface. You may add another layer of chips and cheese. Melt cheese (30-45s). Add meat and beans on top. Add vegetable garnishes in no particular order. Then add salsa/guac/sour to the top or in a bowl. Eat!

Oven method:

Preheat oven to 400 degrees Fahrenheit. Layer chips onto a cookie sheet. Cover in cheese, meat, beans, cook for 5 minutes. Pull out, garnish, and serve.

Have fun trying to keep your fingers clean :)

Sorry if this recipe is erratic, I've never written one lol.

Amazon has it pretty cheap, like this item: https://www.amazon.com/dp/B00886HO02

I use the Ajinomoto brand myself, works great. Any decent size supermarket should have it as well, barring that, check your local ethnic market. Just remember that you don't need a ton of it to boost the flavor of a dish.

I make my own dehydrated boil in bag meals. I use THIS SITE as a template and just modify things as needed. I use a lot of powdered heavy cream, powdered eggs, powdered coconut milk, powdered cheese (all purchasable off amazon), instead of rice I dehdyrate cauliflower rice in my dehydrator.

It requires a bit of experimentation on your part since they don't translate 100% but I've made some good meals, bag tacos, butter chicken, fajitas, pizza casserole, buffalo chicken casserole, breakfast scrambles, cheeseburger casserole, etc. I've been playing around with the idea of trying to make a few keto cobblers.

Portion them out into quart freezer bags with smaller bags for spices/seasonings, when time comes to eat boil a bit of water, dump it in the bag and seal it up, let it sit for 10 minutes or so wrapped in a handkerchief or something then enjoy.

If you are dehydrating yourself you want to use LOW FAT meats. I know that's counter-intuitive for keto but high fat content foods won't dehydrate right, so use lean cuts, then add fat later (heavy cream powder, etc)

here's the DEHYDRATOR I use

Here is the HEAVY CREAM POWDER

COCONUT MILK POWDER

CHEESE POWDER

EGG POWDER


I've priced everything out and for a day's worth of meals I'm around 10 bucks or so, vs Mountain House which are 5-8 bucks a meal and the Next Mile meals keto offerings which can be 15 bucks PER meal


EDIT:

You can also bring mayo packets with you and I like bringing Individual Justin's Peanut Butter Packs also, great way to up the fat and to eat "quickly" between meals.

I dehydrate my own jerky as a snack, also you can hit Walmart and get single serve individual foil packs of tuna and spam, they work good as a quick meal without having to boil water.

Honestly I just use Vermont Curry. It's super easy and it tastes really good.

http://www.amazon.com/gp/product/B0086XR4FM/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1535523722&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B000FL3Z3S&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=18CYDDNSC7R8JA89HDP5

You can find this at the asian grocery store or just order it on amazon.

Follow the directions, I make rice (half a cup per person) in my rice maker, then boil a chopped up carrot, a chopped up potato, and a half an onion. That makes enough for two. You want the sauce to be thick. If it isn't, just add another cube of curry.

Asian market near me has a masala spice blend they make up from the bulk spices if you ask. Found this on Amazon. Or maybe this one is a better fit. If you just buy curry powder it will be a different spice blend so a different flavor profile. If you are in the UK Kohinoor makes a pretty good Delhi Butter Chicken simmer sauce. They probably make and sell a butter chicken jar sauce here as well. If you don't make it very often a premade sauce may make sense. I struggle to use up certain spices like asefoetida and garam masala.

Curry is super easy to make! Just get the curry sauce base and add in whatever you like. According to Wikipedia, House Foods brand is the top brand in Japan so you could start there. Traditionally it's onions, carrots, and potatoes. And rice. For extra protein you could add pork or chicken cutlet. Or add whatever you like! It's a very hearty and tasty dish, so beware the waistline.

You can get curry off of Amazon. Or most large grocery stores will have at least a small section of Japanese curry roux.
House Foods Vermont Curry, Medium Hot, 4.0-Ounce Boxes (Pack of 10)

I made Pho in the instant pot once. I used chicken thighs and a package of whole spices I picked up at an asian market. I also threw in some charred ginger and onion. The spice packet was awesome because I didn't have to search for everything and the taste was super authentic. I am low carb, so we used miracle noodles which were interesting to say the least. Here is a link to the spice mix for pho.

https://www.amazon.com/Que-Huong-Spice-Seasoning-Packs/dp/B00PE5596G/ref=sr_1_1_a_it?ie=UTF8&qid=1500480416&sr=8-1&keywords=pho+spices

I just use those curry packs and water. Stuff like this. This makes a nice thick curry. I always cook my veggies and chicken first, then make the curry. Maybe that'll help since your curry liquid won't be over heat for nearly as long.

Thai curry with coconut milk is supposed to be thinner and more soupy so it really soaks into your rice. I do the same thing as before though with cooking my veggies and meat then adding the curry and liquid.

And these sort tikka masala packs are amazing for marinating chicken. Cube the chicken, mix up the masala and yogurt with the chicken and let it sit in a sealed tupperwear overnight. Then after cooking the chicken I like to toss the cooked rice into the pan and use a little bit of water to get the remainder of the masala seasoning and add that to the pot. Simmer for 15 minutes and you're in business.

lol, I love bewildered store employees, the little dears.

Try Amazon, I go through bags of this stuff. I usually have white and red on hand, use a spoonful in everything from meatballs to soups to sauces as an MSG substitute. Try http://www.amazon.com/Nagano-Yamabuki-Shiro-Miso/dp/B002GC9HKE
or
http://www.amazon.com/Shiro-Miko-35-2oz-Miyasaka-Brewery/dp/B00I33D544

I don't buy too many food items from Amazon, but I will recommend this green curry paste! I could only find the Thai Kitchen pastes in my local grocery store which I found underwhelming, but this one is delicious :). Also looks like you can buy Tony Chachere's creole seasoning which I am obsessed with.

No-chicken fingers:

Soy curls

Butler chik-style seasoning

Batter:

• 3/4 cup flour
  
• 1 tsp salt
  
• 1 tsp onion powder
  
• 1 tsp garlic powder
  
• 1/4 tsp baking powder
  
• 1/4 tsp baking soda
  
• 3/4 cup water
  
  Preparation:
  
  

1. Soak soy curls in water for 10 minutes, drain, and squeeze out the water
   
2. Sprinkle chik-seasoning over the curls using a sifter (seasoning likes to clump up)
   
3. Sautee soy curls in vegetable or canola oil until lightly browned
   
4. Heat a pot of oil to 365F
   
5. Mix dry parts of the batter in a bowl before mixing in the water
   
6. Dip curls in the batter and quickly dunk into the hot oil.
   
7. Fry until brown, allow to drain in a sieve or mesh bowl
   
8. Sprinkle with salt or your choice of dipping sauce
   
   Edit: formatting
   
   Also if desired, I'll post other recipes like:
   
   

• Sweet & Sour No-Pork
  
• Not-Chicken Motza Ball Soup
  
• Stuffed Mushrooms
  
• Hearty (not-beef) Bolognese Lasagna
  
• Not-Beef Stroganoff
  
• Vegetarian Sausage and Chicken Jambalaya

I use this Greek seasoning and love it! Everyone I ever make chicken for loves it too!

Cavenders Seasoning Greek, 8 oz https://www.amazon.com/dp/B004H81QOA/ref=cm_sw_r_cp_api_i_lToGDb063QS2E

Just a heads up, I rub olive oil on first to get the seasoning to stick well.

1. I started walking!! I need to be more active so I think that is def something of an accomplishment.
   
   
2. Check!
   
   
3. Lose 5 pounds =)
   
   
4. I want to make a Pho type soup (I can't have a lot of carbs), and these chilis would be great for it!
   
   
5. The little engine that could!

I myself prefer the spicier version, but I agree its great.

https://smile.amazon.com/Tony-Chacheres-Spice-Seasoning-Single/dp/B00161DVFS?sa-no-redirect=1

Well I can’t help you on the noodle part, but to make the broth you can buy premixed spice bags at Asian grocery stores or online. I buy the pre-bagged mix because I don’t eat enough pho to justify buying the spices for it in bulk but you definitely can.

Example prepackaged spices (not the brand I use, but will give you an idea) https://www.amazon.com/Que-Huong-Spice-Seasoning-Packs/dp/B00PE5596G/ref=asc_df_B00PE5596G/?tag=hyprod-20&linkCode=df0&hvadid=242043030412&hvpos=1o1&hvnetw=g&hvrand=14280722267490930720&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9060534&hvtargid=pla-570215875159&psc=1

Here’s a recipe that tells you the spices needed https://www.vietworldkitchen.com/blog/2017/05/pho-spice-blend-recipe.html

As for the fixins, you can put a bunch of meat and veggies in your broth and go to town (which is what I do). If you’re really wanting noodles, there are low carb options like shirataki (and tofu shirataki, which can be bought as pre made into fettuccini or spaghetti like noodles) or kelp noodles. None of these are exactly the same noodle type or consistency as pho noodles but we have to make some concession for carbs on this diet.

Probably the most fundamentally Japanese thing you can make is miso soup, and its very easy! It combines three of the four most basic Japanese ingredients: dashi (fish stock), mirin, and miso. The fourth is soy sauce, of course, and you can use it you want as well.

Here's what you need:

• Bonito flakes
  
• Kombu (dried seaweed)
  
• White miso
  
• mirin^* or soy sauce
  
• Flour
  
• Water
  
• Salt
  
• Tofu (optional)
  
• Green onion for garnish (optional)
  
  First, make udon noodle dough. Follow the recipe here and while the dough is resting before you cut it into noodles, make dashi.
  
  The quickest way to make dashi is by heating a pot of water with a piece of kombu in it until boiling, turning of the heat and removing the kombu, and dumping in the bonito flakes. I usually go with one cup of bonito to four cups of water. Let it sit for about 15 minutes and then strain.
  
  Now to make miso soup take some of the miso, about 1 tbsp at a time, and about 1/2 cup of the dashi and whish it together in a small bowl. Once its thoroughly mixed add it to the rest of the broth. It should be rich and salty but not too salty so adjust as needed.
  
  Next pour in a splash of mirin for a bit of sweetness or you can use soy sauce for a bit more savoriness, or skip both altogether.
  
  Finally, chop up those noodles, boil them in hot water for about thirty seconds, and then rinse. You can now assemble your soup which can simply consist of noodles and broth or you can add things like tofu, dried shiitake mushrooms, and green onion.
  
  Congratulations you just made miso soup!
  
  ^* Real mirin is very hard to find. It is a rice wine so your local liquor retailer might have it. Something that shouldn't be allowed is what you normally find in grocery stores which, in the best scenario, is rice wine with a disgusting amount of salt added to it to avoid liquor laws and import taxes or, in the worst scenario, flavored corn syrup.
  
  
  
  

Liver Sandwich

Take a thick slice of calf liver, about 1/2" thick. Fry it in a pan. Brown both sides but don't overcook. Unlike most other types of meat, liver doesn't get softer when it cooks, it gets firmer instead. If you overcook it will be too tough to be tasty.

After the liver is cooked, remove it from the pan. Add some sliced onions (and some butter if you need to). Fry the onions until they are lightly browned.

Take a couple slices of bread (fresh bread, thick slices are best), put liver and onions on. Add a few drops of Maggi Seasoning Sauce. It's very popular in Europe (specially Germany), but you can find it in many grocery stores here in the US as well. This is the best thing you can add to a liver sandwich, it really brings out the flavor.

If you don't have Maggi Seasoning Sauce, you can use a small amount of ketchup instead, or if not, just a tiny sprinkle of salt. Liver has a lot of flavor on its own, so all you really need to add is a little salt to help the flavor along.

I use Cavendar's seasoning, a couple strong dashes of Worchestershire, and fresh pepper, salt to taste.

Cavenders has MSG, so that plus the Worchestershire has the umami covered. Cavenders also compliments the flavor of breakfast sausage well.

If it was my choice, the amount of ground pepper added would border on obscene...but my wife is not a fan of pepper or spicy food so I just have to add more to my own once it is plated.

Also, broccoli tossed on a grill. Sprinkled with a little Italian dressing. Tastes fucking delicious, VERY few calories, VERY healthy.

Also, spices. I am hooked on Slap Ya Mama Regular/Hot Cajun Seasoning.

And eggs.

I often make salt potatoes to go with my meat.

• Small Yukon Gold Potatoes
  
• Salt
  
• Butter
  
• Tony's Chachere's More Spice
  
  Bring a big pot of water to rolling boil, add a lot of salt. For a small bag of potatoes I'll use about 7 quarts of water and 1 cup of salt. Once thats going, through in the potatoes till soft. Throw a pat of butter in a bowl, scoop a few potatoes over it, roll them around to melt the butter and get a nice coating, then coat the whole thing in Tony's More Spice, roll em around and coat em again! Everybody loves those lil golden nuggets of yum.

There is a bit more than that. Here goes.

I give the meat a good rub with Butt Rub https://www.amazon.com/Bad-Byrons-Butt-26-oz/dp/B00258I5PM/ then drop it in the crock pot with 1-1.5cups of apple cider vinegar with an equal amount of water to nearly cover the butt. Cook 4-5 hours high or 8 on low. Remove from liquid, drain liquid and set aside leaving crock pot on, set to low. Place shredded meat back in pot and cover with a bottle of your fave bbq sauce.

If you need to add liquid to thin the sauce, add some of the vinegar/water mixture from the reserved water (avoiding the fat on top). Cook another 20-40 mins to taste.

Its my answer to cheap pulled pork like Loyds. It comes out nice and tangy like Carolina bbq.

I put this stuff on it and it's not bad at all. I still couldn't eat it every night though.

Edit: Also I seem to enjoy GB more when it's formed into patties for whatever reason. Maybe that would help you.

Yep, totally depends on what you season with. I'm a big fan of popcorn with Slap Ya Mama. Sooo good, and much healthier than covered in butter if you're looking for a low-cal snack.

• I use self-raising flour instead of plain flour! It work in most recopies except choux pastry
  
  
• Add a few drops of yellow food colouring to a batter to give it a creamy colour.
  
  
• I just found out about Maggi Seasoning after 40 years of cooking. Its like a soy sauce you can add to western dishes.
  
  
• I keep "French onion soup" mix in the fridge & add as a seasoning if a dish is bland
  
  
• I now make gravy with pan juices + flour + stock cube + 2 teaspoons butter + some dried herbs + tablespoon of of wine, heat in microwave til boiling, blend with a stick blender & pass through a medium sieve. It makes a nice complex smooth gravy.

As a fake meat I like Butler Soy curds that to my palate do not have that soy after taste that plagues many fake meats. I marinate it is Hot sauce, garlic and onion powders and maybe a little bit of liquid smoke. I fry the drained soy curds in peanut oil and sprinkle on their Chik-Style Seasoning as a breading and it works really nice in stir frys or with Better then Bullion I can come up with a pretty mean chicken noodle soup. I like the soy curds better then Gardein and they are much cheaper.

Buy an instapot pressure cooker and get some dried beans of all varieties. Pair the beans with rice and you have a complete protein! I am in romantic love with my pressure cooker. I'd recommend making chili in it right off the bat. (You'll need diced tomatoes, beans, onion, chipotle peppers and chili or taco seasoning. Split pea soup is also stupid easy and very affordable.


You can also get a seed sprouter and the seeds for it for some produce in your diet. I also like sprouting mungbeans. And it's getting a little late in the season to plant I think but consider starting a tomato plant.

u/atvar8 you should add this tikka masala spice mix! It makes for an amazing meal, all you need to add is the chicken, cream, and tomato sauce (but you can add onions too), and then serve with basmati rice! And the packets last for a long time. Means less eating out, because I can get my Indian food fix at home!

Edit: fixed summons...

Well, if we wanted to take Vermont Curry as an example, you would include a bunch of shit.

Among other things, it's got:

• Apple and Banana pastes
  
  
• Cheese (What kind? I don't know!)
  
  
• Celery seed
  
  
• Honey
  
  
• And powders of all of these kinds:
  
  
• Curry powder
  
  
• Sugar and milk powder
  
  
• Whole milk powder
  
  
• Roasted onion powder
  
  
• Tomato powder
  
  
• Onion powder
  
  
• Cocoa powder (Chocolate! In a curry powder!)
  
  
• Skim milk powder
  
  
• Garlic powder
  
  
• Roasted garlic powder
  
  
• Soy sauce
  
  I'll be honest, I think you'd be better off saving up some money and buying it.
  

Ajinomoto MSG in Plastic Bag, 16 Ounce https://www.amazon.com/dp/B00886HO02/ref=cm_sw_r_cp_api_i_qOWXDbA8P80TW

I think it’ll last me for like a year lol. You don’t need to put much in something for a ton of flavor. I put 1/4 tsp in with a hummus recipe using a whole can of chickpeas and I might step down to 1/8 next time.

My go to recipe for tacos/burritos is:
Get some taco seasoning from Costco: https://www.costco.com/McCormick-Taco-Seasoning-Mix%2C-Premium%2C-24-oz.product.100441577.html Or Amazon: https://www.amazon.com/McCormick-Premium-Taco-Seasoning-24/dp/B005IVPFV0 This will last you months.
For proteins, I grab some cheap chicken thighs, usually find them at less than $2 a pound at my local market and I debone them myself. Marinate the chicken in the taco seasoning, some sea salt, parika, and cumin. Let it marinate over night and throw those thighs on a frying pan and cut them up. For my salsa, I just use tomatoes, lettuce, corn, onions, and a squirt of lime. For a burrito, I figure you can just throw some beans/rice according to what you like. It's pretty cheap, comes around to $15 and will last you a day and left overs.

I have made this dry rub for ribs and liked it: https://www.thespruceeats.com/kansas-city-rib-rub-recipe-335915

​

I use this for basically everything, I like it and it isn't too salty. https://www.amazon.com/Bad-Byrons-Barbeque-Seasoning-26/dp/B00258I5PM

This sounds great. I'll have to try it out next week. Being a native of St. Louis, I'll use Cavender's Greek rub, and Maul's BBQ sauce.

It’s a seasoning that’s especially delicious on seafood: OLD BAY Seafood Seasoning, 24 oz https://www.amazon.com/dp/B000M1HQFY/ref=cm_sw_r_cp_api_i_DTMgDbFX1F9B7

steamed lentils from trader joes and rice makes a good base. 2 weeks worth of food for about $6. Add to that any veggies/pico de gallo or whatever. Today and yesterday I added chicken. It was nummy. Next week- broccolli.

Add vinegrette + everyday seasoning to the base after microwaving.

For those (like me) who didn't know what Old Bay is, it's a seasoning popular in Maryland.

https://en.wikipedia.org/wiki/Old_Bay_Seasoning

Also available on Amazon.

http://www.amazon.com/Old-Bay-Seasoning-24-Ounce/dp/B000M1HQFY

Most likely you are talking about dried thai chilis. http://www.amazon.com/Thai-whole-dried-chile-3-5/dp/B000EWMJ8U


http://en.m.wikipedia.org/wiki/Bird%27s_eye_chili


You can use fresh as well. Thai chilis range from 100k to 225k scoville. Not quite as hot as a habanero. Substantially hotter than most jalapenos.

Recipe:
Curry

1/2 a box of Medium Hot Vermont Curry (I got mine at an asian super market, it's also on amazon)

3 Potatoes

1.5 Onion

4 Small Carrots

The curry is pretty magical, all you need is your vegetables, water to boil them in, and then at the very end you add the blocks of curry that give it flavor and thicken it (more detailed instructions are on the box too)!


Katsu

Pork Loin cut into 1cm thick slices

Ginger Powder

Pepper

Salt

Panko

Frying Oil

Egg

Flour

Corn Starch

Take the pork loin and cut into small pieces that are about 1cm thick. Season lightly with ginger powder, pepper, and salt. Then cover with a mixture of 30:70 Cornstarch to Flour. After covering in flour/cornstarch mix, cover in egg and then cover in panko. Then fry in oil until golden brown on each side.

https://smile.amazon.com/Ajinomoto-MSG-Plastic-Bag-Ounce/dp/B00886HO02/ref=sr_1_1?keywords=ajimoto&qid=1569942941&sr=8-1

I like this stuff that you can order on Amazon. But you can usually find it at Asian grocery stores too.

Please tell me you used Cavender's seasoning for those meatballs! Makes all the difference in the world!!

Sure, it's called Indian Essentials. http://i.imgur.com/dSO9VQC.jpg

Here's Amazon link for a pack of 12...

Indian Essentials Seasoning Mix, Butter Chicken, .9 Ounce (Pack of 12) https://www.amazon.com/dp/B00H5QPCW8/ref=cm_sw_r_cp_api_zkKuybJPHMBZW

Thank you so much!

• Sliced my chicken breast in half, lengthwise.
  
• Tenderized it with a meat tenderizer so that it was even.
  
• Season with Mrs Dash Salt-Free Original Blend seasoning, Trader Joe's Everyday seasoning, salt, pepper, and Goya Adobo seasoning. I just eyeballed the amounts, but the Mrs Dash seasoning was the main component, then the TJ every day seasoning, and then just a light sprinkle of the adobo seasoning, and salt+pepper to taste.
  
• Use a napkin soaked in half vegetable oil and half olive oil to oil the pan.
  
• High heat and cook the chicken breasts until it's done.

I bought a 1lb bag of it for like $3 at one of the local Asian groceries in my area. This should last me a while.

Edit for the downvoters: What, you don't believe MSG comes in 1lb bags?

Maggi's looks like liquid MSG and salt. Is it this? Thanks btw.

https://www.amazon.com/Maggi-Seasoning-ounces-Domestic-Version/dp/B0000GHEGC

If it's not any of the other things people have suggested, it might be Maggi seasoning. It sounds like what you described. Very similar to soy sauce - same consistency (watery) and color. The bahn mi shop near me uses it heavily.

Guy I met on on a flight recommend this rub:

http://www.amazon.com/Bad-Byrons-Butt-26-oz/dp/B00258I5PM

Check out Maggi Sauce. It is similar to soy sauce but is made with wheat instead of soy.

There is also nothing wrong with MSG.

i'm from Maryland originally, where Old Bay originated and is made, and i can tell you, this stuff is like crack. i can/have put it on practically everything that is not a sweet dish. put it on chicken regularly, pizza, any veggies, and of course on any seafood. i go thru an entire bottle of it by myself annually, if not quicker. been having a lot more of it during keto so this one may not last that long....

i dont think it would be a problem seeing as stocks/broths are usually cooked at a low temperature for a longer amount of time. i recommend adding dried shiitake and perhaps finding some ajinomoto in order to give it the classic saltiness/savoriness most people look for in a broth. hope this helps even if only a little bit!

Amazon, of course:

http://www.amazon.com/Shiro-Miko-35-2oz-Miyasaka-Brewery/dp/B00I33D544

I bought a 16oz bag on Amazon for $6.

Because Vietnamese people don't exist in NYC?

Also, there a number of recipes that call for cinnamon sticks.

Edit: This spice packet also contains cinnamon. As does this spice blend recipe.

Here's the one I found. It's 4 / 5 on Amazon, and I haven't done a lot of research into any other brands, but I've heard of this brand before so that's something.

(http://www.amazon.com/Maggi-Seasoning-Sauce-3-38-oz/dp/B0000GHEGC)

https://www.amazon.com/Old-Bay-LEPUSMRYC18086-Seasoning-24-Ounce/dp/B000M1HQFY/ref=sr_1_2_s_it?s=grocery&ie=UTF8&qid=1526407893&sr=1-2&keywords=old%2Bbay%2Bseasoning&refinements=p_36%3A698503011&th=1

Here are the items i found that i cant get local. Any good/bad items or alternate options you would suggest?

> Mirin

Kikkoman Aji-Mirin

>Dashi

Ajinomoto - Hon Dashi

>Miso Paste

Shiro Miso Paste

>Gochujang

Sunchang Gochujang

>Kombu/Wakame/Nori (sea weed)

Welpac Dashi Kombu

Wel-Pac - Fueru Wakame

Nagai Deluxe Sushi Nori

>Furikake

JFC - Seto Fumi Furikake

>Bonito Flakes

Japanese Bonito Flakes

http://www.amazon.com/McCormick-Premium-Taco-Seasoning-24-Ounce/dp/B005IVPFV0/ref=sr_1_2?ie=UTF8&qid=1370308802&sr=8-2&keywords=taco+seasoning

Bad Byron's Butt Rub Link for you guys.

Very.

Right here! I managed to find mine in a store for a comparable price.

https://www.amazon.com/Ajinomoto-MSG-Plastic-Bag-Ounce/dp/B00886HO02/ref=sr_1_7?keywords=msg&qid=1557363174&s=gateway&sr=8-7

I bought this but it's cheaper in azn markets if you got em

Have you tried using a bit of MSG?

I did a roughly 2-3 hour "dry brine", just salt, pepper, and a liberal coat of [Butt rub](Bad Byron’s Butt Rub Barbeque Seasoning BBQ Rubs (26 ounce) https://www.amazon.com/dp/B00258I5PM/ref=cm_sw_r_cp_api_gjC4BbZE9YG6G). I thought it had plenty of flavor, and while I've cooked a LOT of chicken in various ways this is the juiciest chicken I've ever had.

Cavender's

https://www.amazon.com/Cavenders-Seasoning-Greek-8-oz/dp/B004H81QOA

Powdered heavy cream (Anthony's, from Amazon). I portion out individual snack-sized bags of Keto Chow for each day, so I just scoop creamer into those.

Will do!

Ajinomoto MSG in Plastic Bag, 16 Ounce https://www.amazon.com/dp/B00886HO02/ref=cm_sw_r_cp_api_i_I.UDDbVWFFV3R

http://www.amazon.com/Old-Bay-Seasoning-24-Ounce/dp/B000M1HQFY/ref=sr_1_2?ie=UTF8&qid=1393947544&sr=8-2&keywords=old+bay

There ya go.

I know Maggi has a few different variations depending on what region of the world you're in but from what I can find, none of them contain any sort of fish or meat products.

https://www.amazon.com/Maggi-Domestic-Seasoning-3-38-oz/dp/B0000GHEGC?th=1

Ingredients:
Water, salt, wheat gluten, wheat, and less than 2% of wheat bran, sugar, acetic acid, artificial flavor, disodium inosinate, disodium guanylate, dextrose, caramel color.

I use butt rub.

Amazon has a few sizes

Amazon also sells it in bulk for a fraction of what Accent costs.

1lb bag for roughly the same as Safeway charges for a 4.5 oz shaker of Accent.

Ajinomoto MSG in Plastic Bag, 16 Ounce
https://www.amazon.com/dp/B00886HO02/ref=cm_sw_r_cp_api_i_Ci.VCbQ9GX4Z7

To me, the amount of time the rub has on the meat matters almost as much as the rub itself. I coat shoulders VERY liberally 48 hrs in advance of cooking and find these come out MUCH better than butts rubbed only a day or an hour in advance.

I mean, we're talking about a cut of meat that's possibly 5" thick! Takes a while for the rub to penetrate.

I prefer low sugar rubs so they don't get burnt, and have found nothing that I like better than Bad Byron's Butt Rub

start with about 3 lbs of beef bones. about 3 large onions halved and charred under the broiler. about 2 large hands of ginger sliced in half horizontally and charred under the broil. pho broth is a beef onion ginger broth.

use either chuckroast or flank or brisket. about 2 lbs of meat should do it.

use this spice pack. https://www.amazon.com/Que-Huong-Spice-Seasoning-Packs/dp/B00PE5596G/

Use about 1/3rd of the pack for one stockpot full of broth

first boil the beef cut andthe bones to get rid of the scum. pour out the scummy water and Wash the bones and beef under running water and return them back to the pot. fill to slightly less than the desired water level to accomodate the onions and gingers

add the charged ginger, onions into the pot and bring to boil and then lower heat to bare simmer. add the sugar and salt at this point. Don't stir, come back in a few minutes and taste to make sure it's not too sweet or salty

It is very important not to stir this mix since the char will break up and cloudy your broth. Clear broth is everything.

pull the beef cut out about 2 hours into the simmer and chill. you will slice them thin later. And serve with thinly sliced round eye.

let this broth simmer at least a few hours, i usually do it overnight on the lowest settings.

Add the spice mix in the last hour of the simmer. Check for potency. using the whole pack will overspice the broth which then have to be simmered to evaporate the spice oils which takes few hours.

serve with cilantro, basil, bean sprouts, and thinly slice onions and green onions, some recipe pickles the mandolined onions in vinegar water. I think it's a northern recipe

Alright, first you COVER that son of a bitch in Butt Rub. Then you also cover that pork MF'er in yellow mustard (don't go too heavy here if you aren't a big vinegar person). Then you go outside, you start up your charcoal Weber Kettle. That'll give you 20 minutes or so to have a whiskey. Then once the coals are dark gray, you push them all to one side of the grill. You place the pork loin on the other side of the grill and get the temp inside the grill to about 250 or so and cover the grill. You slow cook it a couple hours or so until the internal temp is about 140. You take it off the grill and wrap in tin foil. By this time you've had several whiskeys. Let the meat sit for roughly 20-30 minutes. Open, slice, consume.