Foot and Fire

One of my instant fancy food fare is chili con carne next to sushi, of course. I said so because if we want something different from rice + viand combination which we have for the whole week, I cook something special and almost staple to our table. This time  I departed a bit and added vegemeat flakes, a dried vegetable protein. Vegemeat flakes is like ground beef in size and cheaper than the Vegemeat cutlets or the chunks in size. NEW TIPS: When sauteing, I now do not wait for the oil to get hot. I might not use oil in sauteeing in the future but use water only. We are in a month now in not using oil in frying after using an airfryer. Heated oil is not healthy, so I minimize using the same now. SPICE TIPS: Stacking up Spices is a good idea but only stack a few portions at a time. My paprika and taco seasoning are almost depleted. I use it to spice up our potato fries or fried rice. And of course, the comforting Chili con carne and its derivative. 1 C vegeme...

Today is Cinco de Noviembre in Negros Occidental wherein we observe this non-working holiday to commemorate a local Independence day for the Negrosanon.  How else can I make something as memorable as Cinco de Noviembre but to have a liberty to cook something out of our ordinary fare. So, I made Meatless Caldereta, Meatless Barbecue, and Spicy Stringbeans with minced cutlets out of dried vegemeat cutlets and these threesome turned out so well and yummy. Sadly, there's no photo of the Spicy stringbeans as we had it while my phone was charging upstairs.  Vegemeat Cutlet Preparation In every cup of vegemeat cutlet, put two cups of hot water or broth of choice or hot water and dashes of bonito/mushroom granules. Let soak for 20 minutes. I added katsoubushi or bonito flakes in mine to lend flavor. After 20 minutes, separate the cutlets from water, squeeze out the water from the expanding cutlets, and reserve the water. By weight or volume, the cutlets expande...