For this week's bulk cooking, I use one of my very basic pork tenderlion recipes. I've gone through many iterations of this recipe when experimenting throughout the years; this represents the current version of an ever-evolving recipe. Note that this isn't too fancy, but I've been getting pressure to post
For this week's bulk cooking, I made the simplest, most low-effort beef stronganoff possible. This simplified recipe was much-needed after another injury to my left hand — this time, the result of a golfing accident. Even with the simplified recipe, preparing this week's set of meals was not without some pain.
Cheesy, with bits of Jalapeno embedded inside like gemstones within a rock, these meatballs are rich with flavor. Although firm on the outside, they are surprisingly soft on the inside. They are firm enough to be handled without breaking, but will instantly melt once inside the mouth of the consumer.