Carolyn's, cooked on 2026-08-30. Ground beef and pork with peppers and onion, mushrooms browned separately, and rice cooked in beef bouillon.
THIS RECIPE IS NOT FINISHED AND IT SAYS SO ON PURPOSE. Carolyn asked for it in the book while it was still being cooked, so what is here is what is genuinely known — no amounts have been invented to make the page look complete. The name is a working title of mine and is hers to change.
Ingredients
Ground beef and ground pork, 50/50
Bell peppers — red, yellow and orange — diced
Onion, diced
Mushrooms, whole and halved
Rice
Beef bouillon
Oregano
Salt and pepper
AMOUNTS NOT YET RECORDED. Every line above is an ingredient Carolyn used; not one of them has a quantity yet, because she has not given them and this book does not guess. They go in the moment she says.
Steps
Brown the ground beef and pork with the diced peppers and onion.
Cook the mushrooms separately, in their own pan, in a single layer with room around them.
Cook the rice with beef bouillon.
▶ THE MUSHROOMS GOING IN THEIR OWN PAN IS THE TECHNIQUE, not a convenience. Tipped in with the beef they release their water into it and steam grey instead of browning. Carolyn cooked them separately and they came out properly coloured.
Salt the mushrooms at the END. Salt early and they weep and stew in the liquid they let go.
THE ORDER AND THE ASSEMBLY ARE NOT YET RECORDED — whether the pans are combined, whether it goes over the rice or through it, what else went in. Carolyn's to fill in.
Notes
There is pork in the mix, so 160F / 71C. Crumbled mince browned hard in a skillet is normally well past that, so this is a note rather than a worry — but it is the same rule as any ground pork. USDA / FoodSafety.gov.
▶ CAROLYN'S MEAT RATIO IS 50/50 BEEF TO PORK. Jason's, for his burger, is 2:1. Two cooks in one house with two different ratios and neither is wrong, which is exactly why every recipe here carries an owner.
Provenance
Carolyn cooked this. She did not narrate it — Jason sent a photograph of the stove at 19:17 and filled in the rice, the bouillon and the meat ratio. The technique notes are from what the photograph shows. Carolyn asked for it to be recorded and shared at 19:20 and has not yet given the amounts.
So: the ingredients are hers, the observations are mine, the relayed details are Jason's, and the numbers are missing. Written down that way rather than smoothed over, because a recipe that quietly implies it was dictated by the cook when it was not is the exact thing this book is built to avoid.