Hi, friends!
It’s almost to the weekend. What’s been cooking all week? Are you waiting until tomorrow or Saturday to make anything?
I made a nice lazy pasta dish with some chicken and sauteed veggies. The lazy part was what I call “upscale Midwestern sauce” aka melting chevre goat cheese into a hot dish to make a sauce instead of the old reliable Midwestern staple, a brick of cream cheese.
I realized I had a couple of corned beefs in the freezer from last St. Patrick’s Day, so I cooked one a couple of days ago and want to take care of the rest before the next sale starts.
Oh nice! Do you use a crock pot or make them in the oven?
I have an Instant Pot with a slow cook function. I let them defrost in the fridge and then just go all day in the cooker until they’re cooked through.
“Asian omlette” with rice. I beat 12 eggs (using chopsticks of course) with water, fish sauce, and green onion. Then pour the mixture into a pan with heated oil. Cover and cook for 10min on med-high heat. It gets a nice fluffy texture. Was tempted to make it a FYCE… Maybe next time.
You know, I think I need to get a bottle of fish sauce.
I had assumed it was one of those sauces that used soy sauce as a component (thanks, stupid food allergy) and always avoided it. But I just googled and nope not the case at all!
It’s like $2-$3 at Asian groceries and lasts forever in the fridge. Add a nice splash to ketchup or mayo and it’s great for dipping chicken wings, tofu, spare ribs, tater tots….
It is a cuisine game changer! It’s quite pungent if you aren’t used to cooking with it. Beware of splashing it. Carefully close the cap when you are done. I once made the mistake of splashing a couple of droplets when I snapped it shut… I didn’t notice until I kept getting whiffs of it.
My mom used to import and distribute fish sauce to small grocery stores. Once on a delivery run, a box was dropped at the entrance of the store. It still reeked weeks later 😖
Helpful guide:
https://hot-thai-kitchen.com/fish-sauce-101/
Thank you!
Is this site always this dead? Unfortunately, I haven’t been blessed with the time I’d prefer to be around on the front end for quite some time.
I am not cooking anything. I still have a month worth of prepped meals in my freezer.
Evenings are slow. There’s not much news and people watch TV and whatnot.
It ebbs and flows.
As I mentioned earlier.
I didn’t have a lot of the ingredients in fresh form. Had to sub chilli flakes for peppers. Dried basil for fresh. Lemons for limes. And cut the sugar in half and doubled up on the fish sauce.
Turned out okay. I am sure the fresher ingredients would make it much better but I used what I could.
I got frozen shrimp, it’s been a while since I bought the bag. I need to check to see if they’re freezerburnt or still okay to use.
Butcher box sent us a whole chicken plus ground pork and beef. So it’s chicken soups with meatballs this weekend.
Non food related, in fact this may make you lose your supper.
Nike, Fanatics and Major League Baseball seems to have launched new uniforms with transparent pants.
https://uni-watch.com/2024/02/21/radical-transparancy-more-mlb-teams-victimized-by-see-thru-pants/
Fortunately there are no rearview photos. Also, what looks like underwear showing through the pants is actually the shirts tucked all the way in, along with their labels.
More:
https://uni-watch.com/2024/02/22/lets-assess-the-nike-mlb-uni-snafu-faq-style/
The Reds player is clearly aware and quite self conscious about it.
I’m too burned to cook tonight. Took the boys out for beers to celebrate the floors being done so leftover night. I have been getting into cooking w/ bone in thighs recently & was thinking about a favorite from my youth so found the closest recipe to what I remember. It came out really good & better as leftovers.
https://playswellwithbutter.com/shoyu-chicken-recipe/
It’s done??!!! Yay!!
Congrats!
I will be making a low carb espresso almond bar; based on my track record with healthy desserts I have about a 25% of it being edible. Once you get into almond flour and egg product substitute it usually goes downhill.
Almond flour is good for pie/pastry crusts. You can fill with an egg custard that’s not too sweet topped with fruit.
You talking about a flax egg or something more esoteric? Inquiring minds want to know!
How do you know I’m not sleeping?
Duh, the sheep told me.
I don’t know. It comes in a cardboard container like half and half or cream. Shake it up and use in lieu of eggs.
Oh, it’s egg white based. Sorry, my brain read egg substitute and thought you meant one of the things designed to replace eggs for vegan recipes or when someone has an egg allergy!
i made mackarice (aka one of my many many variations of rice cooked in fish bouillon with veggies and whatever fish i have to throw at it)
mackarice means i had smoked mackerel for it today
but really…works with any fish….cept anchovis….too salty