Category Archives: Cooking

Learned More

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Getting rid of my cable TV a year and a half ago and the pandemic has made me use my time better to learn even at my age. It’s been helpful having no commute now.

Learning on Night and Weekends

So after my nightly walk after work or on the weekends, I watched YouTube videos to learn things. I have even purchased courses on fermenting, JavaScript, etc.

Creative Mornings Fields Trips have allowed me to learn about tortilla making (wheat and corn), creativity, painting with pastels,  and a few others. I will have to gather my notes from them and post a few notes at a later date.

With the pandemic, I have attended a lot more remote conferences and other events. I have also used my time to read many books, articles, blog posts, etc. A future post or two on those I attended events I have attended and the things I have read to come.

YouTube and Other Videos

Some of the things I have spent time learning about on YouTube are the following. There is homesteading/small scale farming. Which includes growing my own food and raise animals for when I get my plot of land. The land will have a tiny house of between 600 – 900 square feet. At least that is my thinking of a reasonably sized tiny house to live in full time.

I have also been watching videos on, cooking. Some of them are known cooking professionals while others are not, but have been become YouTube famous, so to speak.

Below is a list of a few of them with links to their YouTube channels.

Remote Book Club

I joined a remote JavaScript book club in mid-January 2020.  We have worked our way through the four of the “You Don’t Know JavaScript Yet” books in the series of six books. Okay, we are actually finishing up the last chapter of the four-book this week.

The format we started with was reading the free version of the second editions on GitHub one chapter at a time. Then we read the first editions for books three and four because the newer books hadn’t been updated yet.

Even More Learning

There are more things I have learned, which I have to wait until I have time to write other blog posts.

Please add any recommendations in the comments of things that fall into the above categories I should look at.

Veggie Stew

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Over the weekend (Saturday), I made a veggie stew. It might even be vegan, but I would have to check the ingredients on a few labels.

Let the Chopping Begin

I started out dicing up three medium-sized onions and got them cooking down in my cast iron skillet. I used two good olive oils to help soften them up. While the softening up was happening, I peeled and chopped up a head of garlic from the farmer’s market.

Ingredients

Once the garlic was in the pan, I added some salt, pepper, and spices. The spices were curry powder, cayenne, chipotle, smoked Spanish paprika, and Ancho chili powder. I then added dried basil, thyme, and oregano along with many turns of finely ground Szechuan peppercorns.

I let the spices cook a bit to intensify the flavor. Before adding the pound of Rancho Gordo heirloom Classic Cranberry Beans to my large stainless steel pot (16 quarts?).

Soaking Beans and Wild Rice

The dry Rancho Gordo beans started soaking three-hours before I started chopping my vegetables. I also soaked half a pound of Trader Joe’s wild rice separately.

Okay, it was probably between 14 and 15 ounces of bean because I put 50 of them in a small envelope in my wine cooler. The reason being I wanted to see at some point if I could grow my own beans.

Slow Cooking

I added the beans and then made sure they boiled for five minutes. Then turned them down to a simmer. I then went to read some more, lying on my sofa. About every twenty minutes or so got up to check on the beans and other vegetables and stir them. After about an hour, I added the soaked wild rice and it’s water to the pot.

Stirring While Reading and Writing Blog Posts

More reading, and I think outlining a blog post or two along with more stirring.  After another hour or so, I added in a 12-ounce package of Anson Mills Slow Roasted Farro. Before adding the farro, I made sure to presoak it for an hour or more.

Over the next hour or more, I let the beans, the wild rice, and the farro slowly cooking. I added the following a 4 ounce can of Trader Joe’s Fire Roasted Diced Green Chiles. Then I added a 13.75-ounce jar of Trader Joe’s Corm and Cile tomato-less Salsa. Followed later by a one 15.25 ounce can of Wegmans No Salt Added Whole Kernel Crisp’ N Sweet Corn.

At some point in all of this, I cooked up 10-ounces of Impossible Burger in my cast iron to then added to the pot too.

Oops, I forgot I chopped up a medium-sized head of fennel and cooked in my cast iron pan, and added it in at some point to my veggie stew.

All this needed time to meld together and get tasty.

Extra Notes

For the spices, I probably put in two tablespoons of each, give or take in a very large pot. I learned over time; I can add hot sauce for added flavor and heat later. Instead of putting n to many hot spices in, that got hotter as the water evaporated.

Leftovers

So now I’m eating it most days for one meal. I need to put some in the freer for later if there is any room.

Here’s to more large batch cooking on a slow Saturday to have good food and lots of leftovers.