Thanks for the idea. I’m doing this for sure tonight. No radish, so subbing in jicama.
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Interesting, never heard if Greek yogurt in guac.
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lots of folks around here put sour cream in guac (just a little to make it creamier)…greek yogurt is a common substitute for sour cream.
I use it as a sub for mayo, as well.
My current tuna salad recipe is a can of tuna, half an avocado, a teaspoon of greek yogurt (more if you want creamier tuna salad), celery and pickles if you want, salt, and pepper. Sometimes I’ll mess around and add some other spice (ground chipotle, sage, smoked paprika, ground thyme, or whatever). better for you than mayo and it just tastes lighter.
I hear you. It’s absolutely true what they say — cooking is an art, baking is a science.
We’ve had some trouble finding good cuts of meat at the grocery store lately, so we decided to place a big meat order from a local farm. Part of that order was some thick bone-in pork chops from their Berkshire pigs.
Grilled these and basted them with an Asian glaze made of soy sauce, ponzu, mirin, garlic, red pepper flakes, and brown sugar. These were amazing. We’re already discussing getting all of our meat from there moving forward.
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Berkshire pork is unreal good.
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Confirmed that baking requires a kitchen scale. When I drop by the kitchen aisle of Value Village or Goodwill there’s always three or four of them there for $5.
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Making beef broth today. Takes 7 damn hours and little did I know beef bones cost a fortune. It’s damn waste!
I used to add osso buco to my stock. Super expensive and a waste IMO. I don’t do it anymore.
Save one of the good marrow bones and roast it as a snack/appetizer. It will help justify the cost.
btw, your house will smell amazing all day.
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I did that! I love marrow.
I don’t know why I was surprised but the recipe calls for no salt.
I’m not even sure what I’m using the broth for. Lol. Just seemed like fun task for the day.
Stocks should be very low in salt so that if you subsequently concentrate them in a sauce or the like, it won’t be overly salty. A little bit to help your vegetables sweat a bit faster is no big deal, but you don’t want it to taste like a delicious soup when you’re done. You want it to taste like a delicious soup after you’ve used it to make a delicious soup.
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That makes sense. Thanks.
If you don’t add salt, it is considered a stock. Once you add salt/seasoning then it becomes a broth.
Stock is more versatile if you’re going to use it in things other than soup. I mostly use it to make beef vegetable soup. I’ve developed a crazy recipe with like every vegetable I can find, black beans and a pile of thyme and/or rosemary in a bouquet garni. I used to use cheap beef, but now I buy steaks and grill them then chop them up. It’s dumb expensive but I love it. The gelatinous beef stock just makes it so rich. I could live off of it forever.
I haven’t done this for a long time, I’m super jelly.
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Recipe for that soup?
You can cut down on the time by using a pressure cooker. I’m seeing recipes with a cook time of 2 hours or less.
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Good idea for next time. Time is the one thing I have right now! 
I’m not super happy with pressure cooker stocks compared to on the stove. The evaporation you get on the stove helps concentrate flavor and gelatin, while my Instant Pot doesn’t let that happen. That said, it is convenient, and it can be done outside without heating up the house.
I just have it written down with a bunch of notes. I can type the base.
Soup (Beef et black bean)
1 onion
2 ribs celery
1 carrot
1 bell pepper
5 cloves garlic
4 small potatoes (cubed)
1 chipotle in adobo
1 can diced tomato (14 oz)
I can black beans (19 oz.)
I cup frozen corn
1 bouquet garni (Thyme, bay leaf, parsley).
1 tub homemade beef stock
Water as needed to cover everything
Salt and pepper
Additional seasoning.
Ginger (optional)
2 lb beef.
This is the base, but you can change it up a lot with vegetables and seasonings etc. Swap out chipotles in adobo for dried chipotles for less heat but nice smoke. I’ll add a jalapeno, Anaheim pepper, poblano or whatever I can find at the grocery store.
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Thanks!