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When I made the Bulgogi the other week I had to buy twice as many mushrooms as I needed. Not a problem. I sliced them 1/8th inch thick and tossed them onto a dehydrator tray and popped them in for a few hours.

By themselves they are actually quite tasty and offer a nice crunch. I might look into tossing them in a bit of flavor and making some no-bake/no-fry chips out of the some in the future.

I mention these tonight because I was taking yet more of that roast beef I made a while back and making the Italian Roast beef from two weeks back again. But this time I tossed in these dried mushrooms as well when I was slow simmering the beef in the tomato sauce. They aren't porcini but they will get the job done.

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oat pancakes

Yesterday I was listing the dinner options and named mac and cheese, chili mac, pasta with a tomato or alfredo sauce or French omelettes with a hash made from potatoes roast beef, kalamata olives and artichoke hearts. But I knew there was another option that couldn't remember. I ended up going with the omelettes and hash. Today I remembered what that missing dinner option was: Oatmeal pancakes.
So I corrected that issue tonight.

I make my oat flour with my spice grinder. It prevents having to pay the extra cost of buying it and it also means only storing one thing instead of two.
The recipe for the pancakes: http://scratchcookingarchives.com/index.php/scratch-recipes/7682-oat-pancakes

The bacon is from Benton's Country Ham. I'm still saving up to build a cold smoker so this will have to do until then.
http://shop.bentonscountryham.com/ProductDetails.asp?ProductCode=hscb

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Bulgogi

Bulgogi is a Korean dish. Sometimes very sweet, sometimes very dark and bitter. I prefer a medium mix but you can tweak the recipe with more sugar or soy sauce to your preferences. Some people will cook just the beef by itself and then remove it from the pan and it aside. Then they put the green onions and mushrooms in and cook them in the juices of the beef until the juices are gone and add the set aside meat back in. This will create a much deeper flavor but isn't strictly required. I like to use the juice as a lighter version of soy sauce poured over the rice. Get the recipe here.

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roast beef biscuits

Some sauteed onions and thin sliced/shaved roast beef on biscuits was for lunch today. I still have a few pounds of roast beef to go through and I am picturing that if Arby's ever offered up a breakfast menu they might have something like this as an offering. Of course they use a pressed and formed meat so it wouldn't look anything like this.

I am still working on my biscuit recipe. On this batch I used cake flour instead of AP flour and added a thin coat of butter between each layer and tried using butter instead of milk for browning. As you can see there wasn't much browning going on. Back to the milk for that part.

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mise en place

For some people this will be instantly recognizable. For people who do more American foods this will be a bit harder. A little hint: In the middle of the back you will see a port glass with port wine in it. The traditional version of this recipe calls for mirin (Japanese sweet rice wine). I don't stock mirin in the house. But I do keep port wine in the house and it works just fine in this dish. You could also use plum wine if you have that around. I have some I made but it is still aging.

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