I am making another modified version of this recipe tonight. I like to make the same thing a bunch of times in a fairly short period so that I can adjust it and get it right, so I'm in the process of getting this one right now.
It's basically the chicken and rice parts, but with some modifications of the spices, and instead of that white sauce, which was pretty gross, I use tsaziki, then serve it with sriracha because tsaziki and sriracha are BFsF. Plus real lettuce instead of iceberg because loliceberg.
I am making another modified version of this recipe tonight. I like to make the same thing a bunch of times in a fairly short period so that I can adjust it and get it right, so I'm in the process of getting this one right now.
It's basically the chicken and rice parts, but with some modifications of the spices, and instead of that white sauce, which was pretty gross, I use tsaziki, then serve it with sriracha because tsaziki and sriracha are BFsF. Plus real lettuce instead of iceberg because loliceberg.
That goes on the list for things to try this week! Any tips now you have spent some time tweaking?
I finally did a successful beef stir-fry. I've always been disappointed before, after getting the super-tender beef at Chinese places, and ending up with tough hunks of beef in my own attempts. This time I didn't screw around -- I got some boneless top round steak, sliced it as thin as I dared (I'm very good at cutting myself), then beat the hell out of every slice individually with a tenderizing mallet. Then I drowned it in soy-ginger marinade and stuck it in the fridge overnight. Turned out pretty damned good -- I fried the beef with sliced garlic and green onions, then set it aside, and separately did the baby bok choy, red bell pepper, and rice noodles that had pre-soaked for an hour in warm water. Doused the whole mess with moar marinade and mixed in the beef.
It still wasn't quite as tender as the restaurants, but now I suspect they use some sort of mysterious and probably toxic tenderizing chemicals.
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hide, witch, hide / the good folks come to burn thee / their keen enjoyment hid behind / a gothic mask of duty - P. Kantner
Hey, guys! Tonight, we ordered a cheese pizza, then I made an EXTREMELY DELICIOUS SALAD with two bunches of bok choy, a couple smallish roasted beets, and about half a medium sized jicama, all julienned, slaw style, and dressed with a vinaigrette of rice vinegar, vegetable oil, light soy sauce, a little sugar, a little ground mustard, a liberalish amount of pepper, and toasted black sesame seeds.
So, hey, what you got there? A salad huh? Are you on a dieat? That's great news. I should eat more salad and maybe get myself on a dieat. Also, salads are hilarious so that should help with the German jokes, I think, right?
I'm saving a food story for when you need your mind blown and your day cheered up some time in the future when some asshole ruins your shit again. Because that's how I roll.
Home-made beef madras, which I have already cooked so all I need to do is boil some rice and bake a few naans. I made my own madras spice mix this time and it seems to have been pretty succesful. I think I will buy myself a coffee grinder and start experimenting with different massalas. Does anyone have any good spice mix recipes they would recommend?
HAY GAIZ I figured out a dal that all different kinds of fussy eaters all like, and it's p. easy.
So you sweat in oil like 6 cloves of garlic with about an inch of ginger, then you add garam masala, coriander, and chile powder.
Then, slightly brown a bunch of diced yellow potatoes, add a can of diced tomatoes plus some extra water, then pink lentils and after it's partly cooked, add salt and a big bunch of chopped curly mustard greens.
Then, you serve it over roasted cauliflower wedges from remember when I told you all how to make roasted cauliflowers and now you all do it all the time?
It really is good and easy and filling, and it's all vegan and low fat, too, so you can eat as much as you want. So I thought I would tell you in case anyone wants stuff like that.
My parents are here this week which of course means dinners out because they pay. We went to a fantastic restaurant I'd read about but never tried and it lived up to the hype, from the in-house charcuterie platter to the hanger steak. The charcuterie included my first in person encounter with liverwurst. I'd only read about it in Judy Blume books before. That shit is fucking DELICIOUS. I can't believe you've kept it from me all this time.
Re: What's for Dinner?
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Sonoma Bear
We went to a fantastic restaurant I'd read about but never tried and it lived up to the hype, from the in-house charcuterie platter to the hanger steak. The charcuterie included my first in person encounter with liverwurst. I'd only read about it in Judy Blume books before. That shit is fucking DELICIOUS. I can't believe you've kept it from me all this time.
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