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saint-ambrosef · 7 months ago

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newbie's guide to produce

for all my peers who were not taught how to shop for veggies and fruit on a budget and struggle to use them before they go bad:

(disclaimer: prices are approximate based on where i live in the Southern US. costs may be higher in your area, but the comparison of cost should still be valuable.)

cheap produce year-round:

roma tomatoes. if they look under-ripe you can leave them on the counter for a few days. keeps in fridge for about 2 weeks. $1/lb.

cucumbers. around here they're 50-60 cents each. go bad quickly though, about 1 week in fridge.

celery. two bucks for a head. starts to get sad after two weeks in fridge. only makes sense if you like to snack on celery or make soups often.

corn. whole ears are like 20cents each mid-summer, otherwise just get frozen. $1.50 for a lb.

peas. get these puppies frozen for $1.50/lb. good protein, too.

romaine lettuce. one head is good for several small salads, about $2 and lasts a week in fridge. the big boxes/multi-packs may seem like a better deal but not if it all goes bad before you can eat it.

onions. kind of a given but you can get regular yellow varietals for less than a buck per pound. will last for 1-2 months in pantry.

potatoes. you can get 5lb bags of russets for three bucks. sweet potatoes are a lil over $1/lb. last 2-3 months in pantry; if they grow sprouts, you can cut those off and still eat it.

bananas. dirt cheap. a small bunch (4-5) costs like a dollar. if they go over-ripe before you eat them all just get less or get a few green ones (p.s: you're allowed to break them off larger clumps).

radishes. $1.50 for a little bundle. greens get wilty after a week, roots will last 2 weeks (you can use both parts).

hot peppers. poblano, jalapeno, etc., are often quite cheap and you usually don't need very many anyways. few weeks fridge or counter.

cheap produce when in season:

summer squash. in summertime (duh), zucchini and yellow squash are like $1.25/lb. only last a week or so though in fridge.

winter squash. actually in season in fall, these are your butternuts and acorn squash. less than $1/lb then. lasts in pantry for months.

green beans. in warm months they can be on sale for $1.50/lb! last 1.5-2 weeks in fridge? (kinda depends on the shape they're in)

kale. it's a cool-season green that commonly is on sale in colder months. $1.60 for a big bunch, about 1.5 weeks in fridge before it gets seriously wilty. (can be eaten cooked or raw!)

apples. fall/winter, usually at least one variety on sale for $1.25/lb. last forever.

oranges. most citrus are winter fruits. $1/lb. will last forever in your fridge.

strawberries. spring. at their peak, i can find them for $2/lb. otherwise they are too expensive.

watermelon. $8 for big 10lb melons. they can take up a ton of space though and need to be refrigerated once cut/ripe.

cantaloupe. another summer star! $1.50 each on sale. they will slow ripen in the fridge but you do have to keep an eye on it.

pineapple. $1.50 in summer time. might be ripe even when still a bit green, ready when they smell noticeably ripe.

pears. fall season, sometimes into winter. $1.20/lb. last 1-2 weeks on the counter or forever in the fridge.

pomegranate. in winter time they can be found for $2 each. tricky to peel though.

peaches. and nectarines (which are just fuzzless peaches). $1.25/lb in summer and will last for weeks in your fridge.

eggplants. summertime veggie, you can get for $1.50 when they're on sale. otherwise a bit pricey. keep in fridge for 2 weeks.

mid-range produce:

cabbage. three bucks for a 2-lb head but you can get a lot out of it. will keep 3-4 weeks in the fridge but any exposed cut sides will start moldering after a week.

mushrooms. white button or baby bella. $1.50 for 8oz. keep in mind, mushrooms halve in size after cooking. ~2 weeks though.

avocados. if you live in the South like me, small hass varietals are 60-80 cents apiece in winter. ripe when it gives just a little to squeezing (you can't go off color alone).

broccoli. fresh is $1.70ish per head and lasts a week in fridge. frozen is $1.50/lb but might be kind of mushy.

most greens. spring mixes, spinach, arugula, etc can really vary in price but often fall into a few bucks at least per bundle/package. in a fridge's humidity drawer they last 1-2 weeks.

kiwis. i love them but they're a bit pricey for their size. 50 cents each. their keep depends on how ripe they are at purchase.

expensive produce:

asparagus. one of the most expensive veggies. sometimes in spring you can get it for $2/lb (a steal but still a bit much). lasts 1.5 weeks.

brussel sprouts. same as above.

red or yellow bell peppers. they are used sooo often in recipes and it annoys me. often $1.50-2.00 each. last a long time in fridge.

caluiflower. three bucks for a head. yikes!

green beans. when they're not in season, they are like $3/lb.

snap peas. same as above, except they never seem to be on sale.

raspberries. go bad in 3 days and cost an arm and a leg. sometimes when they're in season you can get them for like $2 per half-pint as a treat.

blueberries and blackberries. even when they're in season, they're still $2 per pint.

grapes. they can sorta be affordable in the fall season for $2/lb, but otherwise they're double that. and usually you have to commit to buying several pounds. last 2 weeks in fridge.

plums. i love them so so much but they're only in season for like 2 weeks of the year it seems and they're like $3/lb.

inexpensive accoutrements: (for garnishes, seasoning, etc)

limes. 25cents apiece. they'll start to dry out after 1 week on the counter so keep them in the fridge unless you will use it soon.

lemons. usually 50cents each for the small varietals. keep same as above.

green onions. less than a dollar for a bunch, and you can easily regrow a few times at home if you stick the white rooted end in water by a window.

cilantro. 50cents. will last WAY longer (1-2 weeks) if you keep it in a mug of water in the fridge.

parsley. 85cents. same as above.

obviously sticking just with popularly available produce across the country. it's not an exhaustive list but can give you a bit more perspective on what produce you should be focusing on if you're trying to work with a tight grocery budget. good luck!

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themanuelruello · 4 years ago

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How to Can Tomato Sauce (My Favorite All-Purpose Version)

I’ve shied away from posting a canned tomato sauce recipe forever.

Not because it’s hard…

Not because I don’t make tomato sauce…

Not because I don’t have tomatoes…

Mostly just because I’ve just been too lazy to write down my ingredients any time I make a batch.

So there you have it.

Now that’s off my chest, I feel better.

Anyway.

Of all the things I can (like peaches with honey and cinnamon, canned apple slices, home-canned poblano salsa), tomato sauce is the most important. We use our canned tomato sauce in so many recipes during the long winter months, from homemade pasta dishes, homemade pizzas, chili, and more.

If I play my cards right, I can grow enough paste tomatoes (I love Amish Paste and San Marzano the most) in my raised bed garden to keep us stocked in tomato sauce for the whole year.

Homemade tomato sauce can easily be frozen, BUT since freezer space is always at a premium on our homestead, this is absolutely a item I prefer to can.

Plus, this particular tomato sauce recipe for canning uses a waterbath canner, so it’s the perfect recipe for beginners. (And if you are a beginner to the canning world, check out my article on how to start canning with zero special equipment so you can start canning today).

The Resource I Wish I Had When I Started

If you are a canning newbie, I just revamped my Canning Made Easy course and it’s ready for YOU! I’ll walk you through each step of the process (safety is my #1 priority!), so you can finally learn to can confidently, without the stress. CLICK HERE to have a look at the course and ALL the bonuses that come with it.

This is the information I wish I had when I first started canning– all of the recipes and safety information are double and triple-checked against tested and proved canning recipes and recommendations.

It’s the next best thing to you coming over to my house and canning right along with me.

Best Tips for Canning Tomato Sauce

Whether you use my personal favorite tomato sauce recipe or a different one, there are a few things to keep in mind for your tomato canning adventures:

Tip #1: Always Follow a Safe Canning Recipe

I’ve talked countless times in the past about the importance of following a safe canning recipe, because here’s the deal folks– botulism is no joke. And yes, people do indeed still get stick from improperly canned foods.

Also, tomatoes can be deceiving as they *are* an acidic food, but there are many aspects that factor into their exact acidity. To save yourself the hassle of becoming a tomato acidity detective, the simplest course of action you can take is to add a bit of lemon juice to each of your jars.

You can get the exact measurements for different sizes of jars here. Adding lemon juice or vinegar ensures your home-canned tomato recipes are acidic enough to be canned in your water bath canner– easy peasy.

Another important reason to always use an approved recipe for your tomato canning adventures is the ratio of tomatoes to other vegetables. Tomatoes are an acidic food, but many common tomato sauce additions, (like green pepper, onion, mushroom, or garlic), are not. You can safely add *some* of these non-acidic ingredients to home-canned tomato sauce, you’ll just need to watch your ratios.

Or, if you want to ditch ratios entirely, you can do that, but you’ll just want to pressure can the sauce instead.

A good rule of thumb is to use no more than 3 cups of other vegetables per each 22 pounds of tomatoes.

My tomato sauce recipe is safe because it is based on the recipe in the Ball Blue Blue (as is any other canning recipe you’ll find here on my blog– I always stick to approved recipes as a starting point.)

You can learn more about canning safety in my articles here:

How to Safely Can Tomatoes at Home

The Ultimate Guide to Canning Safety

The Best Resources for Safe Canning

Tip #2: Use Optimal Tomato Varieties for Canning

I primarily grow either Amish Paste, Roma or San Marzano plum tomatoes in our garden, since tomato sauce is the #1 way my family consumes tomatoes. These paste-type varieties are meatier and contain less juice and seeds, so you’ll spend less time simmering and reducing the sauce.

However, even though certain tomato varieties are preferred for canning, you can still use any type you want, so don’t let your tomato type stop you from enjoying some home-canned tomato sauce!

Tips #3: Plan on Canning Tomato Sauce for an Entire Day

You probably all know by now (especially if you own my cookbook) that I am a huge fan of quick and easy recipes that don’t take a lot of time. That being said, there are a couple exceptions to my rule, and tomato sauce is one of them.

If you’re canning a sizable amount of sauce (i.e. more than just a jar or two), it will very likely take you the majority of the day to process, simmer, and then can the tomatoes. However, don’t despair– not all of this is hands-on time!

The kids and I recently processed several boxes of our homegrown tomatoes that had been ripening in the shop. Naturally, I didn’t weigh them (FAIL), but there were well over 50 pounds.

My sister came for a visit and we put her to work making sauce

It took us about a 90 minutes to wash, trim, and process the tomatoes into puree with our Victorio Food Mill (p.s. the best investment EVER if you are planning on doing a lot of tomato or applesauce). Yes, I do employ child labor here (they actually think it’s fun– for real).

The simmering process took 4-5 hours (I was in and out of the house while this was happening), and then I finally canned it later in the day.

It wasn’t hard work, but it did stretch throughout the day.

However, if you’re looking for a ‘quick and easy’ tomato sauce recipe for supper tonight, don’t worry– I’ve got you covered! This FAST tomato sauce recipe can be ready in 20 minutes or less. It’s not a recipe you’d want to can, but if you need some quick sauce for supper, it’s golden.

Canned All-Purpose Tomato Sauce Recipe

Yield: About 7 Quarts

Ingredients:

45 pounds of tomatoes

6 cups chopped onions (I use a food processor for this)

12 cloves of garlic, minced

1/4 cup olive oil

1 tablespoon ground black pepper

2 tablespoons brown sugar (more to taste)

¼ cup coarse sea salt (more to taste)

Bottled lemon juice (2 tablespoons per quart jar)

A water bath canner

Instructions:

Wash the tomatoes and remove the ends and any damaged spots. Quarter them and deseed them by running your fingers down the middle and scraping out the bulk of the seeds and juice. Puree the tomatoes in a food processor or blender.

(OR, you can run the tomatoes through a food mill and save yourself a lot of time! When I’m using my food mill, I wash them, remove any bad spots, and that’s it– the machine does the rest.)

Sauté the onions and garlic in the olive oil in a large pot. Add the tomatoes, pepper, sugar, and salt. Bring to a simmer and allow to reduce by about one-half. If you are using very juicy tomatoes, this can take 3-5 hours.

The most important part of homemade tomato sauce is the tasting! Tomatoes greatly differ from variety to variety, so you must taste as you go.

In order to keep the ratios of high acid to low acid foods at a safe level in this recipe, you cannot increase the amount of onions or garlic you use, but you CAN increase the herbs, sugar, or salt.

Once the sauce has reduced by half and the flavor is where you want it to be, add 1 tablespoon of lemon juice to each pint jar and 2 tablespoons of lemon juice to each quart jar.

Ladle the sauce into the jars, leaving 1/2-inch headspace.

Process pints for 35 minutes and quarts for 40 minutes in a hot water bath canner. (Keep in mind that you may have to adjust your processing time according to your altitude.)

REMEMBER: Don’t start timing until the water has returned to a boil with the filled jars inside.

Store your sealed jars in a cool, dark place. I use this all-purpose sauce in all sorts of recipes- add basil and oregano to give it an Italian twist, or add chili powder and cumin for Mexican food.

Homemade Tomato Sauce Notes:

Most recipes will suggest that you peel the tomatoes before you puree them. Since I despise peeling tomatoes (it’s ok for a handful, but when you’re dealing with 60 pounds of small tomatoes, it’s an utter nightmare), I always just run mine through my food mill instead. In the past when I didn’t have a food mill, I would deseed and then puree them (with the skin on). Sometimes you’ll find a bit of peel in your finished sauce, but I absolutely do not think it’s offensive at all. It’s a small price to pay to avoid the monotony of peeling a million tomatoes.

To make this more of an Italian-style sauce, add 3 tablespoons dried oregano and 3 tablespoons dried basil (or to taste)

If you prefer, you can completely omit and onion and garlic from this recipe. Technically, you can can straight tomato puree, if you wish. However, I prefer to give mine a bit more flavor to start out.

Sugar is important in tomato sauce recipes to help cut the acidity. However, you can leave it out if you wish.

DRIED herbs and spices won’t effect the ratios of this recipe at all, so you can safely remove or add them, according to your own taste.

My favorite tomatoes to grow for making canned tomato sauce are Roma or San Marzanos.

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Jill’s Favorite Canned Tomato Sauce Recipe

My tried-and-true canning tomato sauce recipe, perfect for pasta dishes, homemade pizza, and more.

Author: Jill Winger

Prep Time: 1-2 hours

Cook Time: 3-5 hours

Total Time: 8 minute

Yield: 7 quarts

Ingredients

45 pounds of tomatoes

6 cups chopped onions (I use a food processor for this)

12 cloves of garlic, minced

1/4 cup olive oil

1 tablespoon ground black pepper

2 tablespoons brown sugar (more to taste)

¼ cup coarse sea salt (more to taste)

Bottled lemon juice (2 tablespoons per quart jar)

A water bath canner

Instructions

(OR, you can run the tomatoes through a food mill and save yourself a lot of time! When I’m using my food mill, I wash them, remove any bad spots, and that’s it– the machine does the rest.)

The most important part of homemade tomato sauce is the tasting! Tomatoes greatly differ from variety to variety, so you must taste as you go.

In order to keep the ratios of high acid to low acid foods at a safe level in this recipe, you cannot increase the amount of onions or garlic you use, but you CAN increase the herbs, sugar, or salt.

Once the sauce has reduced by half and the flavor is where you want it to be, add 1 tablespoon of lemon juice to each pint jar and 2 tablespoons of lemon juice to each quart jar.

Ladle the sauce into the jars, leaving 1/2-inch headspace.

Process pints for 35 minutes and quarts for 40 minutes in a hot water bath canner. (Keep in mind that you may have to adjust your processing time according to your altitude.)

REMEMBER: Don’t start timing until the water has returned to a boil with the filled jars inside.

Store your sealed jars in a cool, dark place. I use this all-purpose sauce in all sorts of recipes- add basil and oregano to give it an Italian twist, or add chili powder and cumin for Mexican food.

Notes

To make this more of an Italian-style sauce, add 3 tablespoons dried oregano and 3 tablespoons dried basil (or to taste)

Sugar is important in tomato sauce recipes to help cut the acidity. However, you can leave it out if you wish.

DRIED herbs and spices won’t effect the ratios of this recipe at all, so you can safely remove or add them, according to your own taste.

My favorite tomatoes to grow for making canned tomato sauce are Roma or San Marzanos.

More Preserving Tomatoes Tips:

How to Safely Can Tomatoes at Home

Fast Tomato Sauce Recipe

How to Freeze Tomatoes

40+ Ways to Preserve Tomatoes

How to Save and Ripen Green Tomatoes

The post How to Can Tomato Sauce (My Favorite All-Purpose Version) appeared first on The Prairie Homestead.

from Gardening https://www.theprairiehomestead.com/2020/09/can-tomato-sauce.html via http://www.rssmix.com/

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agritecture · 7 years ago

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The Company Bringing the Farm Right to the Table

CONTENT SOURCED FROM BLOOMBERG

Diners flock to Mission Chinese Food in Manhattan’s Lower East Side for the ambience, as much as the innovative twists on Sichuan food. Customers have been known to wait hours for the privilege of eating Kung Pao pastrami amid “Chinese banquet and surrealist” decor, as executive chef Angela Dimayuga describes it.

On Wednesday, the restaurant adds its newest piece of kitsch. Nestled between the entrance and the bar, above an interior window, sits a rectangular box emanating blue light. It’s filled with extraterrestrial looking life forms: mushrooms.

Designed and built by Smallhold, a Brooklyn-based, certified-organic, “distributed farming” startup, the “Minifarm” has been in the works for months. If all goes according to plan, blue, yellow and pink oysters, king and pioppino mushrooms will replace varieties such as beech, button and enoki in Dimayuga’s beef jerky fried rice. Dimayuga beamed with excitement. “A just-picked mushroom tastes the best.”

The fungi begin their life in Smallhold’s Bushwick headquarters and partner farms outside New York, in bags filled with such waste products as sawdust and coffee grounds. After three to four weeks, they are then transferred to Minifarms like that of Mission Chinese to finish growing. Harvesting on-site gives the mushrooms a longer shelf life, in addition to what Smallhold said is competitive pricing. Unlike other experiments in urban agriculture, the Minifarm uses very little space. The system, according to the company, is simply a better way to grow and distribute food.

The front dining room and bar at Mission Chinese Food features the newly installed Smallhold mushroom Minifarm. (Photographer: Adrienne Grunwald for Bloomberg)

Like many entrepreneurs, Smallhold co-founders Andrew Carter and Adam DeMartino speak in superlatives.

“We think this is the future of food distribution,” Carter said. “We see this as a new way to get food to everyone.”

“We can ultimately compete with larger farms,” DeMartino added, “if we do this right.”

Could such methods actually replace traditional agriculture? “Of course not,” Carter said. His company offers “not a replacement, but an addition."

Mission’s executive chef, Angela Dimayuga, cooks with varieties of oyster mushrooms grown in the Minifarm. (Photographer: Adrienne Grunwald for Bloomberg)

A small Minifarm starts at $2,000, measures 4-feet wide by 2-feet deep, stands 6-feet tall and can produce up to 2,300 pounds of mushrooms a year. Inside, Wi-Fi and embedded sensors allow Smallhold to constantly monitor growth and adjust inputs such as lighting and temperature. Restaurant clients put a deposit on the machine and pay a monthly subscription fee, plus a price—from $5 to $12 per pound—for the produce.

Customers will not only have “constantly fruiting mushrooms all the time,” said Carter, but the company also has the potential to scale indefinitely through its network of remotely-controlled Minifarms.

Indoor farming has seen a recent surge in investments. Globally, these startups raised $285 million in 2017, according to AgFunder, a marketplace for agritech startups looking for capital. It’s a significant jump from the total $70 million raised for the sector in 2016 and $53 million the year before, even if it still only makes up about 6 percent of the funding in farmtech.

The industry is hardly a safe bet. PodPonics in Atlanta, FarmedHere in Chicago and Local Garden in Vancouver are just a few examples of recent failures cited by Henry Gordon-Smith, founder and managing director for Agritecture Consulting, an urban-farming consulting firm.

“A lot of people enter the space with excitement,” he said, rattling off familiar reasons: “We need more local food, cleaner food, produced with less water and closer to the consumer.” But these ventures face typical new-business problems as figuring out what customers want, what they’re willing to pay and the cost of labor.

Smallhold-grown mushrooms in a fried rice dish at Mission Chinese. (Photographer: Adrienne Grunwald for Bloomberg)

“I think the idea of distributed farming is a challenging one,” said Gordon-Smith. “Restaurants have limited space, are difficult to work with and don’t always pay on time.” Retailers, next on Smallhold’s potential customer list, are a better bet, said Gordon-Smith, “but unless it’s connected to some serious volume, it remains a gimmick.”

Both DeMartino and Carter separately stressed that launching with a trusted partner such as Mission Chinese is critical to the product’s success and that the company’s capacity to grow up to 70 pounds of mushrooms per week in only 18 square feet of space makes future retail operations a viable business model.

Gordon-Smith sees a lot of potential for Smallhold and urban agriculture in general. “Andrew Carter is a very talented grower,” he said, noting that Carter was a former employee. (He has no financial interest in Carter’s company.) Unlike other ventures, Smallhold grows a high-margin, often-inaccessible marquee product—not just the usual lettuce greens.

A fried rice dish (left) at Mission Chinese Food features Smallhold-grown oyster mushrooms. A shipping container (right) at North Brooklyn Farms, where Smallhold first began growing climate-controlled mushrooms for its restaurant clientele. (Photographer: Adrienne Grunwald for Bloomberg)

Still, the company is selling a specialty food product. “If we’re being completely honest,” said Gordon-Smith, “most of indoor agriculture’s products are more expensive and not for everyone. That’s pretty common with new technology. The hope is that the cost is going to go down.”

Not all chefs are going to want to grow their own mushrooms—and not all customers will pay $17 for a plate of fried rice. Smallhold is just beginning to feed foodies. Growing enough for everyone is going to be a lot harder.

CONTENT SOURCED FROM BLOOMBERG

#Smallhold #Mission Chinese Food #nyc #nycfood #mushrooms #local food #distributed farming #urban agriculture #urban farming #CEA #controlled environment agriculture #Minifarm #agritecture consulting #Henry Gordon-Smith #Andrew Carter #Adam DeMartino

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iraqairbus35-blog · 6 years ago

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Instant Pot HK Tomato Pork Chops

Recipe

This Hong Kong Style Tomato Sauce has to be one of my favorite comfort sauces from my hometown. It’s well-balanced with depths of sweet, savory, tangy flavors, bursting with umami deliciousness. You’re going to love it!

We’ve developed this sauce based on the ones you’ll find from Hong Kong Style Cafes – Cha Chaan Teng 港式茶餐廳, hence the name “HK Tomato Sauce“. 🙂

our privacy policy here

So, what are Cha Chaan Tengs?

If you get a chance to visit Hong Kong, you’ll find Cha Chaan Tengs everywhere you go!

These restaurants serve local Hong Kong style comfort food at cheap prices with super fast service (you usually get your food within 5 minutes!) A perfect-fit for Hong Kong’s hectic city lifestyle.

Loved for their big portion, cheap, fast, and all-around comfort food we grew up eating.

And this Instant Pot HK Tomato Pork Chops 港式茄汁豬扒 we’re making today is a classic favorite at Cha Chaan Tengs.

Our version of Hong Kong style Tomato Sauce is very similar to the tomato sauce you get from Cha Chaan Tengs. But, we kicked it up a notch by adding extra ingredients that help intensify the umami flavorings.

Oh yaasss…this tomato sauce works wonder with pork chops…so good!

Enjoy your Instant Pot Pork Chops!~

Print Recipe

Instant Pot HK Tomato Pork Chops

Easy Instant Pot HK Tomato Pork Chops Recipe: Juicy tender pressure cooker pork chops, soaked in delicious umami-packed tomato sauce. Super comfort food that both adults and kids are going to love!

Ingredients

4 boneless pork chops (1.25 inches thick)

Other Ingredients

1 medium onion , sliced

4 garlic cloves , minced

1 small shallot , diced

8 mushrooms , sliced

50 ml tomato paste (roughly 1/5 cup)

2 tablespoons (30ml) ketchup

1 tablespoon (15ml) peanut oil

1 tablespoon (14g) white sugar

1 teaspoon (5ml) Worcestershire sauce

1 cup (250ml) water

Kosher salt and ground black pepper

1 ½ tablespoon (12g) cornstarch mixed with 2 (30ml) tablespoons water

Instructions

Tenderize Pork Chops: Use the back-end of a heavy knife, pound both sides of pork chops to tenderize the meat.

Marinate Pork Chops: Marinate tenderized pork chops for 20 minutes with ½ tsp (2.3g) sugar, ¼ tsp (1.5g) salt, ¼ tsp (1.25ml) sesame oil, 1 tbsp (15ml) light soy sauce, and ½ tbsp (7.5ml) dark soy sauce.

Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté). Make sure your pot is as hot as it can be when you place the pork chops in the pot (Instant Pot: wait until the indicator says HOT). This will prevent the pork chops from sticking to the pot.

Prepare Other Ingredients: Clean mushrooms with a damp paper towel and prepare remaining ingredients as listed.

Sauté Pork Chops: Add peanut oil in the pot. Ensure to coat oil over the whole bottom of the pot. Add in marinated pork chops, then let it brown for roughly 1 – 1 ½ minute on each side (don’t need to constantly flip the pork chops). Do not let it burn. Remove and set aside.

Brown Onion, Shallot, Garlic, and Mushrooms: Add in sliced onions, diced shallot and stir. Add a pinch of kosher salt and ground black pepper to season if you like. Cook onions and shallot for roughly 1 minute until softened. Then, add garlic and stir for 30 seconds until fragrant. Add in mushrooms and cook for another minute. Taste seasoning and adjust with more kosher salt and ground black pepper if necessary.

Deglaze: Add ¼ cup (63ml) water and fully deglaze the bottom of the pot with a wooden spoon.

Create Tomato Sauce: Add in ¾ cup (188ml) water, 2 tbsp (30ml) ketchup, 1 tbsp (14g) sugar, 1 tsp (5ml) Worcestershire sauce, and 50ml tomato paste (See Tips). Mix well.

Pressure Cook Pork Chops: Place pork chops back with all the meat juice in the pot. Close lid and pressure cook at High Pressure for 1 minute. Turn off the heat and Full Natural Release (roughly 10 minutes). Open the lid carefully.

Taste & Thicken Tomato Sauce: Remove pork chops and set aside. Turn heat to medium (Instant Pot: Press sauté button). Taste the seasoning one more time. Add more salt and pepper if desired. Mix cornstarch with water and mix it into the tomato sauce one third at a time until desired thickness.

Serve: Drizzle the tomato sauce over the pork chops and serve immediately with side dishes!

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♥ Spread the Love by sharing your food photo with hashtag #AmyJacky on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you 🙂

Recipe Notes

Tenderize Pork Chops: Make sure to tenderize the pork chops before marinating them. This is an important step.

Mixing in the Tomato Paste: Mixing in 50 ml tomato paste to 250 ml of water should not cause scorching. If you are unsure, just let the tomato paste sit on top of all the other ingredients unmixed. Avoid mixing in the tomato paste if you exceed the 1 cup of tomato paste to 5 cups of water ratio.

*The Total Cooking Time does not include idle/inactive time.

Nutrition Facts

Instant Pot HK Tomato Pork Chops

Amount Per Serving

Calories 314 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 3g 15%

Cholesterol 89mg 30%

Sodium 690mg 29%

Potassium 871mg 25%

Total Carbohydrates 16g 5%

Dietary Fiber 1g 4%

Sugars 11g

Protein 31g 62%

Vitamin A 4.6%

Vitamin C 8.9%

Calcium 2.6%

Iron 9%

* Percent Daily Values are based on a 2000 calorie diet.

Tips for Instant Pot Pork Chops

1. Best Instant Pot Pork Chops Cooking Time & Method

You wouldn’t want to overcook pork chops as they’ll become tough and dry!

Since pork chops cook in a flash in the pressure cooker, we did an Instant Pot Pork Chops Experiment to find the best cooking time to make perfect pork chops in Instant Pot.

After testing 5 batches of Instant Pot pork chops (I was starting to dream about pork chops in my sleep..hehe~), we found cooking at High Pressure for 1 minute, then Natural Release creates delicious and perfectly cooked pork chops. So this is the cooking time we’ve used to develop this recipe.

2. Purchasing Pork Chops

Try to choose pork chops with some marbling of fat. The pork chops we used were roughly 1.25 inches thick.

3. Tenderizing Pork Chops

Make sure to tenderize the pork chops before marinating them. Do not skip this important step!!

4. Mixing in the Tomato Paste

Mixing in 50 ml tomato paste to 250 ml of water should not cause scorching. If you are unsure, just let the tomato paste sit on top of all the other ingredients unmixed. Avoid mixing in the tomato paste if you exceed the 1 cup of tomato paste to 5 cups of water ratio.

5. Water vs. Chicken Stock

We used water instead of our homemade unsalted chicken stock in this recipe as most Cha Chaan Teng use water (way cheaper) to make this tomato sauce.

Source: https://www.pressurecookrecipes.com/instant-pot-hk-tomato-pork-chops/

0 notes

caveartfair · 6 years ago

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The Artist Whose Masterpiece Involved Filling an Apartment with 140 Tons of Dirt

Walter De Maria, The New York Earth Room, 1977. © The Estate of Walter De Maria. Photo by John Cliett. Courtesy of Dia Art Foundation.

Your perception of an artwork often says more about you than about the piece itself. Such was certainly the case when I visited Walter De Maria’s New York Earth Room (1977) in SoHo on a recent Friday evening. The work simply involves 250 cubic yards of pungent, fertile dirt on the floor, located on the second floor of a building on Wooster Street. Gazing out at the 3,600-square-foot installation, visitors might be enticed to trample the earth—but a two-foot-tall glass partition prevents them from doing so. Nearby, you’ll find a desk, and behind that, a man named Bill Dilworth (an artist himself) who has answered visitors’ questions since 1989. He spends his days reading, tallying guest numbers in calligraphic scrawl atop a white sheet of paper, and exuding a quiet mystique.

I visited the Earth Room with my friend, a social worker who lives in a one-bedroom apartment on the Upper East Side. He had the idea that the work was really about Dilworth, not the dirt, and he engaged the attendant in brief conversation. It was a significantly more humane response than my own. Perhaps I’m a little bitter, since my own budget means I’m living with a couple of roommates in Crown Heights, Brooklyn. “I think the work is about real estate,” I said, irked that such a coveted space—ample natural light, a short walk from the Artsy offices—was literally lying fallow in an already overcrowded, overpriced city. (To be fair, I later learned that mushrooms grow in the soil.) According to Business Insider, the average rental cost of nearby SoHo apartments is $5,287 per month. The Dia Art Foundation, which currently owns the space, got in at a good time—a 2016 report found that the city’s overall rental prices have increased by 70 percent since 1980. Dilworth recently told me that the Earth Room itself has become a “selling point” for the building. (The first and fourth floors are commercial—Overlook Press used to be a neighbor—and the rest is a residential co-op.)

No matter what your perception of the Earth Room, it remains a significant achievement in the history of Conceptual art. The creator, Walter De Maria, may be best known as a land artist. His most famous piece, The Lightning Field (1977), consists of 400 metal poles placed in the New Mexico desert. Most land artists intervene with the natural world, shaping environmental structures with man-made tools. To create Spiral Jetty (1970), Robert Smithson deployed dump trucks and a tractor to move tons of rock into a swirling formation on the Great Salt Lake. Michael Heizer and his crew blasted deep cuts into Nevada’s Mormon Mesa for his 1969–70 desert piece Double Negative. De Maria took an opposite approach with Earth Room. Here, nature invades a white-washed apartment—that symbol of suave, urban living.

De Maria is a storied figure from New York’s experimental art and music scenes of the 1960s and ’70s. He played drums with the Primitives, the band that would go on to become the Velvet Underground. Curator Kynaston McShine included De Maria’s 1965 sculpture Cage (which resembles a thin, vertically oriented enclosure) in “Primary Structures: Younger American and British Sculptors,” the 1966 exhibition at The Jewish Museum that established a roster of seminal Minimalist artists. De Maria named the work for avant garde composer John Cage, whose most famous piece, 4’33’’ (1952), consists of 4 minutes and 33 seconds of silence. Given De Maria’s interest in sound, it’s no surprise that Earth Room itself has a sonic dimension. Rising from the busy, tourist-laden streets below, the visitor encounters an unusual stillness in the loft. With all that dirt, the acoustics are particularly good.

De Maria tested out his concept in Germany before bringing it stateside. “Let’s face it. How much time does a person spend with a piece of sculpture?” he said in a 1972 interview. “By starting to work with land sculpture in 1968 I was able to make things of scale completely unknown to this time, and able to occupy people with a single work for periods of up to an entire day.” In 1968 and 1974, he set up Earth Room in Munich and Darmstadt, respectively. These versions no longer exist, except in nostalgia-inducing, archival black-and-white photographs.

Walter De Maria, Munich Earth Room, 1968. Photo by Heide Stolz. © The Estate of Walter De Maria. Courtesy of Dia Art Foundation

In one particularly compelling picture from the Munich iteration, a thin, hiply coiffed De Maria—long sideburns, dark turtleneck and jeans, white sneakers—stands on a wrapped bale of dirt in a stark white room of Galerie Heiner Friedrich as light streams across the floor. Two men stand in the background, one in dark clothing and one in a crisp white button-down with a tie. The contrast is apt: The work often elicits thoughts about light, darkness, and time (unless, like me, you’re too caught up in real-estate envy to notice). It changes shade as the sun moves across the sky. In New York, the room’s white paint and the dirt itself look warmer or cooler depending on the hour.

Though the Munich presentation was temporary, De Maria’s gallerist Friedrich liked to think of the work as everlasting. After he commissioned a version in New York, at his SoHo gallery/apartment space in 1977, the piece stayed put. Friedrich moved out, but De Maria’s dirt remained. Dia Art Foundation (which counts Friedrich as a founding member) opened the work to the public in 1980.

Dilworth finds Earth Room’s appearance, and its visitors, so variant that he continues to find new pleasures in his job, year after year. Recently, I made a second visit to the Earth Room to speak to him. When I arrived, he was behind his desk, reading a biography by his brother, Thomas Dilworth, of midcentury British poet and painter David Jones.

“People look at the Earth Room and they think nothing’s growing,” Dilworth told me. “But what’s increasingly evident is that time is growing there. The fact that it doesn’t change means that time is constantly accumulating.” He waters and rakes the piece about once per week, alternating directions to keep the earth level. It’s become, it sounds, akin to a mindfulness exercise. Dilworth told me he used to yell at viewers who photographed the work (De Maria specified that this wasn’t allowed, though he couldn’t have predicted Instagram’s current ubiquity before he died in 2013). He ultimately stopped because that harshed the mellow of the whole art-viewing experience in a way De Maria never would have wanted.

Walter De Maria, Darmstadt Earth Room, 1974. Photo by Timm Rautert. © The Estate of Walter De Maria. Courtesy of Dia Art Foundation.

Dilworth admitted that he’s confronted by the same, repetitive questions: How much does the Earth Room weigh? Do things grow? Does the floor have to be reinforced? (The piece weighs 280,000 pounds. No, the floor doesn’t have to be reinforced—the distributed heft is actually significantly less than that of the industrial machines generally accommodated by such spaces, and dirt has proven less accident-prone than people.) Dilworth compares his role to that of a singer or comedian—someone who “sings the same songs or tells the same jokes. It’s always to a different audience, and that’s what keeps it fresh.”

I asked Dilworth where the soil (which has remained the same since the work’s inception) originally came from. He’s not sure, and the correct answer is lost to history. He heard one story about De Maria venturing to Pennsylvania, and another that placed him in upstate New York. “I prefer not knowing,” Dilworth said. “It makes it more genuine and available to everyone.”

Indeed, the magic of Earth Room lies in the generosity of its interpretative possibilities, and in the unwillingness of Dilworth (or the late De Maria) to offer simplistic, reductive answers. My social-worker friend and I could both be right about the meaning of the artwork. While Dilworth is a vital part of the artwork’s upkeep, he doesn’t go so far as to imagine that Earth Room is about him. But he’s predictably sagacious about his role. He noted that he’s either “apart” from or “a part” of the Earth Room. Same letters. He’d let me figure that one out myself.

from Artsy News

#Artsy News

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resultnorth1-blog · 5 years ago

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Instant Pot HK Tomato Pork Chops

Recipes #instantpot #instantpotrecipes #recipes #chinese #pork" width="820" height="1230" srcset="https://www.pressurecookrecipes.com/wp-content/uploads/2016/06/instant-pot-pork-chops-hk-tomato-820x1230.jpg 820w, https://www.pressurecookrecipes.com/wp-content/uploads/2016/06/instant-pot-pork-chops-hk-tomato-300x450.jpg 300w, https://www.pressurecookrecipes.com/wp-content/uploads/2016/06/instant-pot-pork-chops-hk-tomato-430x645.jpg 430w, https://www.pressurecookrecipes.com/wp-content/uploads/2016/06/instant-pot-pork-chops-hk-tomato.jpg 1200w" sizes="(max-width: 820px) 100vw, 820px"/>

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So, what are Cha Chaan Tengs?

If you get a chance to visit Hong Kong, you’ll find Cha Chaan Tengs everywhere you go!

These restaurants serve local Hong Kong style comfort food at cheap prices with super fast service (you usually get your food within 5 minutes!) A perfect-fit for Hong Kong’s hectic city lifestyle.

Loved for their big portion, cheap, fast, and all-around comfort food we grew up eating.

And this Instant Pot HK Tomato Pork Chops 港式茄汁豬扒 we’re making today is a classic favorite at Cha Chaan Tengs.

Oh yaasss…this tomato sauce works wonder with pork chops…so good!

Enjoy your Instant Pot Pork Chops!~

Print Recipe

Instant Pot HK Tomato Pork Chops

Easy Instant Pot HK Tomato Pork Chops Recipe: Juicy tender pressure cooker pork chops, soaked in delicious umami-packed tomato sauce. Super comfort food that both adults and kids are going to love!

Ingredients

4 boneless pork chops (1.25 inches thick)

Other Ingredients

1 medium onion , sliced

4 garlic cloves , minced

1 small shallot , diced

8 mushrooms , sliced

50 ml tomato paste (roughly 1/5 cup)

2 tablespoons (30ml) ketchup

1 tablespoon (15ml) peanut oil

1 tablespoon (14g) white sugar

1 teaspoon (5ml) Worcestershire sauce

1 cup (250ml) water

Kosher salt and ground black pepper

1 ½ tablespoon (12g) cornstarch mixed with 2 (30ml) tablespoons water

Instructions

Tenderize Pork Chops: Use the back-end of a heavy knife, pound both sides of pork chops to tenderize the meat.

Prepare Other Ingredients: Clean mushrooms with a damp paper towel and prepare remaining ingredients as listed.

Deglaze: Add ¼ cup (63ml) water and fully deglaze the bottom of the pot with a wooden spoon.

Create Tomato Sauce: Add in ¾ cup (188ml) water, 2 tbsp (30ml) ketchup, 1 tbsp (14g) sugar, 1 tsp (5ml) Worcestershire sauce, and 50ml tomato paste (See Tips). Mix well.

Serve: Drizzle the tomato sauce over the pork chops and serve immediately with side dishes!

Get Free Tried & True Recipes Weekly

♥ Spread the Love by sharing your food photo with hashtag #AmyJacky on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you 🙂

Recipe Notes

Tenderize Pork Chops: Make sure to tenderize the pork chops before marinating them. This is an important step.

*The Total Cooking Time does not include idle/inactive time.

Nutrition Facts

Instant Pot HK Tomato Pork Chops

Amount Per Serving

Calories 314 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 3g 15%

Cholesterol 89mg 30%

Sodium 690mg 29%

Potassium 871mg 25%

Total Carbohydrates 16g 5%

Dietary Fiber 1g 4%

Sugars 11g

Protein 31g 62%

Vitamin A 4.6%

Vitamin C 8.9%

Calcium 2.6%

Iron 9%

* Percent Daily Values are based on a 2000 calorie diet.

Tips for Instant Pot Pork Chops

1. Best Instant Pot Pork Chops Cooking Time & Method

You wouldn’t want to overcook pork chops as they’ll become tough and dry!

Since pork chops cook in a flash in the pressure cooker, we did an Instant Pot Pork Chops Experiment to find the best cooking time to make perfect pork chops in Instant Pot.

2. Purchasing Pork Chops

Try to choose pork chops with some marbling of fat. The pork chops we used were roughly 1.25 inches thick.

3. Tenderizing Pork Chops

Make sure to tenderize the pork chops before marinating them. Do not skip this important step!!

4. Mixing in the Tomato Paste

5. Water vs. Chicken Stock

We used water instead of our homemade unsalted chicken stock in this recipe as most Cha Chaan Teng use water (way cheaper) to make this tomato sauce.

Source: https://www.pressurecookrecipes.com/instant-pot-hk-tomato-pork-chops/

#read more #see more #check it out #interesting #learn more

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jesseneufeld · 6 years ago

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A Thanksgiving Menu For Everyone At the Table

Well, folks, I’d say this does it. When I asked the bees to come up with some Primal Thanksgiving fare, I caught the looks exchanged that suggested they saw it as a personal challenge. Now I only regret that I wasn’t there to personally sample and enjoy the results. (They didn’t save me any either.)

This week our very own Dr. Lindsay Taylor offered salient points on making a conscious T-Day plan whether you’re Primal or Primal-keto. Today the question may be answered you for you (and I’ll wager you’ll like the solution) with this full-on Primal (and mostly keto) menu. The bees have outdone themselves this time with a truly Grok-worthy Thanksgiving extravaganza. Check it out, and let us know which recipes are inspiring your holiday planning.

Primal Thanksgiving Menu:

Cheesy Keto Biscuits

Shaved Brussels Sprouts Salad

Primal Style Roasted Turkey

Scalloped Potatoes

Keto Turkey Gravy

Oyster Un-Stuffing

Sweet Potato Pie

Cheesy Keto Biscuits

Most of us grew up with bread as a staple. And breads—or, more likely, rolls and biscuits—at the holidays took on a special significance. Maybe a certain person in the family always made the best kind. Perhaps it was a long-time family recipe. Whatever the case, passing the breadbasket at the holiday table holds meaning for us still, even when we’ve forgone grains for the sake of better health.

All this said, there are ways to enjoy these “traditional” foods when it means the most to us. These cheesy keto biscuits are one such recipe. Hint: make a double batch—because you’ll be competing with the non-keto eaters for these goodies.

Nutritional Info (per serving):

Calories: 444

Carbs: 5.4

Fat: 36

Protein: 17

Shaved Brussels Sprouts Salad

Brussels sprouts often get a bad rap that has everything to do with poor cooking than inherent taste. The truth is, you don’t need to cook Brussels sprouts at all (but done well, they are amazing roasted, too), and this salad proves it.

Bacon is, not a surprise to anyone here, one of the best complements for Brussels sprouts—cooked or raw. Here the warm bacon added to the shredded leaves with tasty goodies like pecans and gorgonzola make this salad a hearty side. With the addition of a bacon vinaigrette dressing, you’re officially in Primal heaven.

Nutritional Info (per serving):

Calories: 309

Carbs: 6

Fat: 27

Protein: 10

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“Primal” Style Roasted Turkey

As everyone knows, the turkey is the main event of the day—both in terms of preparation and enjoyment. Cooks spend hours prepping and basting with the hopes of a bird that puts the entire dinner crowd in awe. Guests wait in anticipation of the grand unveiling, not to mention the eating….

The end goal of every cook is succulent meat and a perfectly browned skin, but it can be a feat to balance. A “dry brining” process the day before and a creamy herb mix applied to the bird right before cooking offer a simple way to achieve the ultimate roasted look and juicy meat everyone will appreciate.

Scalloped Potatoes

For many people, potatoes are synonymous with Thanksgiving dinner. And while the carb count of potatoes suggests moderation is best, at the holidays many Primal types choose to fit tradition into their eating plan.

Mashed potatoes might be the go-to, but another flavorful option is scalloped potatoes. It’s the perfect complement for beef and ham, of course, but with the taste of traditional herbs like sage and thyme, you might have a new favorite dish for your holiday turkey meals as well.

This recipe uses coconut cream and ghee, but you can substitute regular whipping cream and butter if you tolerate dairy.

Nutritional Info (per serving):

Calories: 282

Carbs:42 grams

Fat: 11 grams

Protein: 5 grams

Keto Turkey Gravy

Among the best parts of slow roasting meat are the delicious drippings. Rich, savory and flavorful liquid gold… To discard it, we’d suggest, borders on criminal.

While there’s nothing wrong with enjoying drippings on their own, most of us grew up enjoying the creamy texture of gravy on meats and vegetables. For some, it’s an indispensable element in a real holiday meal. And there’s no reason to deprive yourself if gravy is your thing. Even if you’re living keto, this recipe keeps your commitment. Most of all, it feels and tastes like indulgence itself.

Nutritional Info (per serving):

Calories: 693

Carbs: .8 grams

Fat: 75 grams

Protein: 0 grams

Stovetop Un-Stuffing with Oysters

Stuffing seems like it would be one of the hardest holiday recipes to adapt, but it’s really quite easy to capture the spirit of stuffing using only vegetables and herbs and spices, as in this oyster “un-stuffing” recipe from the new The Keto Reset Diet Cookbook.

(If you want a more traditional stuffing, add Primal “cornbread” such as this one from Mark’s Daily Apple to the recipe below. Simply cut the cornbread into chunks and stir them in gently when you add the oysters. For a keto option, check out this cornbread recipe from our friend Elana Amsterdam.)

Ingredients:

1 tablespoon Primal Kitchen Avocado Oil or fat of choice

1 large daikon radish, peeled and cut into 1/2-inch cubes

2 medium turnips, peeled and cut into 1/2-inch cubes

1 medium onion, chopped

2 stalks celery with leaves, cut into 1/4-inch slices

2 tablespoons unsalted butter, ghee or fat of choice

1 pound mushrooms, stems removed and halved if small or quartered if large

1 teaspoon kosher salt

1 teaspoon dried thyme

1 teaspoon dried sage

1/2 teaspoon ground rosemary

1/4 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/2 teaspoon ground nutmeg

2 (3-ounce) cans smoked oysters packed in olive oil

1/4 cup chicken or turkey bone broth

1/4 cup pecans, chopped

3 tablespoons fresh parsley leaves, finely chopped

Instructions:

In a large skillet, heat the avocado oil over medium heat. Turn the heat down a smidge and add the daikon radish. Cook, stirring frequently, for 5 minutes. Add the turnips, onion, and celery and cook, stirring frequently, until the vegetables are starting to become soft, but are not yet cooked through, about 5 minutes more.

Add the butter to the pan and let it melt. Bump the heat back to medium and add the mushrooms. In a small bowl, mix together the salt, thyme, sage, rosemary, marjoram, pepper, and nutmeg. Add the herb/spice mixture to the vegetables in the skillet. Stir well and cook until the mushrooms are soft, about 5 minutes more.

Reserving the oil from the cans, drain the oysters and chop into smaller pieces if desired. Add the oysters and the oil to the pan. Add the broth, and stir well, scraping the pan to loosen any browned bits stuck on the bottom. Cook until the oysters are warmed through. Taste the radishes and turnips to make sure they are soft. If not, cook a few more minutes.

Transfer the mixture to a serving dish. Stir in the pecans and parsley (if using) immediately before serving. Serve warm

Nutritional Info (per serving):

Calories: 273

Carbs: 18 grams

Fat: 18 grams

Protein: 14 grams

Sweet Potato Pie

Second only to the bird itself is, for many people, pie. Not just any pie will do on this day. There’s a finely tuned range of tastes to be orchestrated, and the finale isn’t to be compromised. One classic variety, most will agree, is sweet potato pie.

While some recipes take this the way of confectionary, that doesn’t have to be the case. Pie, done well, doesn’t have to taste like candy. But there should be a light sweetness and, in this case, a rich, creamy texture. This recipe delivers on all fronts.

Nutritional Info (per serving):

Calories: 496

Carbs: 50

Fat: 31

Protein: 8

Want more ideas for your celebration still? Check out our past recipes for simmered cranberry sauce, spicy sausage and squash dressing, maple roasted butternut squash, cranberry sweet potatoes, pie varieties, and more. Thanks for stopping in, everybody. The bees and I would love to hear your thoughts as well as your personal Thanksgiving favorites. Hope you’re having a great week.

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