gretchen
Liana BrooksBut I don't know.
Do you eat foods strictly from a small area of the world? Or does your monthly menu tend to bounce around the globe a bit?
Nicole J. LeBoeuf (she/her)This #rollerDerby road trip brought to you by the large amount of maki & musubi that I made yesterday. Featuring Omni's fake fake meat (their Spam substitute) and also their lion's mane mushroom steaks w/ asparagus, all of it sauteed in a home-brew teriyaki glaze. DAMN I'm good
Also snacking on some fresh baby carrots, white turnips, French radishes just picked by Friends Farm - their first CSA pick-up just happened to be Tuesday.
Elektra@Priyajsridhar
Howdy!
Today my joy comes from finding a new bunch spot/restaurant. It's called Pithari, and we've missed it since November--and it's on Main Street!
It's Mediterranean cuisine with heavy French influence--so brunch was Eggs Benedict plus we split beignets. Wow!
Planning a trip back soon for dinner--they have a signature cocktail that combines my 2 favs: a Violet 75. Looks like the best of a French 75 & an Aviation. Yum.
#food #amCooking #amEating #Korean #Maangchi
Lunch today will be the last of the chicken, onion dip, and ssamjang from [https://www.maangchi.com/recipe/yeonggye-baeksuk] over a bed of sushi rice.
The soup leftovers are already gone. They went like this:
1. Scrape the solidified chicken fat into a pot. Add a glug sesame oil.
2. Sauteé cubed carrots, diced onion, & crumbled up dried shitake mushrooms
3. deglaze with Chinese cooking wine
4. Dump in leftover soup, bring to a boil, simmer til mushrooms are toothy
Chicken & chicken soup (Yeonggye-baeksuk: 영계백숙)
This chicken and chicken soup called Yeonggye-baeksuk in Korean (영계백숙) is a simple, communal dish that's delicious, filling, and easy to share with many people. It uses a young chicken between 3 and 4 pounds which is boiled and then served with a rice porridge made from the broth. I remember my...
#amCooking #amEating #food #Korean https://www.maangchi.com/recipe/yeonggye-baeksuk
Well, the porridge isn't done, but #Maangchi says you start on the chicken while the porridge is still cooking, so here I go!
The ginger root (subbed in for unobtainable ginseng) got cubed up and added back with the rice, which is short grain brown rather than white JUST BECAUSE.
Served with daikon kimchi, also cucumber & raw daikon stix for dippin'.
Chicken & chicken soup (Yeonggye-baeksuk: 영계백숙)
This chicken and chicken soup called Yeonggye-baeksuk in Korean (영계백숙) is a simple, communal dish that's delicious, filling, and easy to share with many people. It uses a young chicken between 3 and 4 pounds which is boiled and then served with a rice porridge made from the broth. I remember my...
#amCooking #amEating #isBreakfast
btw the saeu-juk (shrimp porridge) came out absolutely amazing. Lots of leftovers to microwave (slow and low, otherwise it makes exploding lava bubbles) or just nom cold out the fridge.
Recipe here: https://www.maangchi.com/recipe/saeu-juk
Shrimp porridge (Saeu-juk: 새우죽)
Today let's make a nutritious 1 bowl meal, Korean shrimp porridge! A spoonful of soft, mild, savory porridge goes down so smoothly. Also, chewing bits of shrimp is delicious and fun. This video is filmed during a recent trip to Montauk, where I got some fresh high quality shrimp! Porridge is...
Ah-ha-ha! The culmination of tonight's efforts...
1. hotdish https://wandering.shop/@NicoleJLeBoeuf/113183876836702053
2. beets in my salad https://wandering.shop/@NicoleJLeBoeuf/113183893282052296
The beets are soft (not crunchy) but firm (not mushy), and slightly sweet with the light vinaigrette treatment. A little more oil and vinegar would make it perfect.
The hotdish, which took about 6 min. high broil to crisp the topping, is hearty and tasty. Possibly could have used more cheese and less salt. I'll know for next time!
Nicole J. LeBoeuf (she/her) (@[email protected])
#amCooking something vaguely hotdish adjacent 'cause I have frozen tater tots in the freezer (where else) and I'm ready to use 'em up. 2 tbl salted butter buncha minced celery and onion start 'em getting soft over medium heat. Then add 2 tbl flour. crumble in a handful dried shitake. Break up 1 lb ground pork, mix it all up in the pan, cook until pork is well browned Add 1.5 C milk or so (I didn't measure) and 1 tbl Better Than Bouillon / Mushroom variety. This'll be the base.
Just did a thing involving
1 sweet potato
1 zucchini
1 onion
...all spiralized up, and
1 oz spaghetti
...cooked to just before al dente, and
1 lb bulk pork breakfast sausage
...cooked up, like you do,
and sauced up with
2 huge spoonfuls Lao Gan Ma fermented soybeans in chili oil
1 tsp five spice powder, or thereabouts
1 tbl korean chili powder/flakes (the kimchi stuff)
and maybe 1 tsp ground sichuan green peppercorns?
Anyway, it's GOOD.
On seasoning your bowl of red beans & rice:
It's common to add something tart and vinegary at the table.
Mom always diced up a bunch of hamburger dill chips.
My school (Metairie Park Country Day) had little shaker cruets of apple cider vinegar at the lunch table.
I am here to tell you that Grillo's Pickle de Gallo, while not *quite* the taste I'm used to, will also do the trick.