Wandering Adventure Party

It’s frightfully cold out and chuck roast and cabbage was on sale. It was time for some luo song tang!

I assume this isn’t authentic as I’m whiter than the snow outside, but it’s close to how it is from takeout, but heartier.

This recipe makes 6 quarts which is enough for 16 servings.

Total cost = $21.75

Cost per person = $1.36

Equipment needed

• 6 quart slow cooker

Ingredients

• Chuck roast - 2lb = $12.58
• Potatoes - 4 = $1.50
• Carrots - 1lb = $1.09
• Celery - 8oz = $0.50
• Fresh tomatoes - 4 roma = $0.80
• Canned diced tomatoes - 2 cans = $2.00
• Tomato paste - 2 cans = $1.90
• Cabbage - 1 head = $1.38
• Water - 3 cups = FREE

Spices

• Beef bouillon - 4 cubes
• Bay leaf - 4 leaves
• Garlic powder - 2 tsp
• Black pepper - 3 tsp
• Salt - 3 tsp
• MSG - 2 tsp
• Sugar - 5 tbsp

1. Dice up chuck roast and brown in a pan for best taste, dump beef into the slow cooker with juices.

2. Chop up potatoes, carrots, celery, fresh tomatoes, and cabbage. Add to slow cooker. Open cans of chopped tomatoes and tomato paste and add to slow cooker. Add 3 cups of water to slow cooker.

3. Add all spices to slow cooker.

4. Stir to combine all ingredients. Set cooker to low.

5. Cook for 8 hours on low, stirring periodically. Add more MSG and sugar to taste.

Add more MSG?

That’s quite the combo, but I’d smash

Put in some garlic powder, Italian seasoning, and a little sugar and you have a nice way to flavor many things.

I like to make my own pizza sauce as my local grocer usually has near expired tomatoes for pennies. It’s easy to make, but a bit time consuming.

For around 10oz or so of finished sauce

• 4 large tomatoes
• 1/2 onion
• 1 clove of garlic or 1/2 tsp garlic powder
• 1 tbsp dried oregano
• 2 tsp dried basil
• 1/4 tsp salt
• Pepper to taste

Boil water, core tomatoes, cut an X into the bottom of the tomatoes, boil for 30 seconds or so until skin starts to curl, place tomatoes in an ice bath for a few minutes.

Peel the skins and blend the tomatoes. Pour into a sauce pan and add onions, garlic, oregano, basil, salt, and pepper. Simmer for 60 minutes stirring occasionally. Blend one more time. I like to chill it overnight to let the flavors develop.

Looks awesome!