Baby’s first scrambled eggs (I was today days old before I made them somehow - I never really liked them I guess.) Cooked with baby’s first clarified butter.
Image descriptions: a shallow bowl of scrambled eggs unadorned; same bowl with bacon and pepper added; and a little mason jar half full of clarified butter.
food mention, alc mention
I put it down with most of a bottle of something called Sandbanks Foch-Baco Noir Sleeping Giant 2018 which was nowhere near dry enough for my taste and too dry for my wife’s. Cannot really recommend but, well, it’s wet.
Cowboy Spaghetti - Rachael Ray’s Express Lane Meals. No photos of the nomz but it’s pretty standard spaghetti in tomato sauce. It’s a meal that is actually almost better the next day nuked, just make sure there’s enough sauce. Regular bacon can’t stand up, 3 smoked is too much. Franks is ok for a hot sauce to add. I usually use shallots instead of an onion. We’re experimenting to find the right cheese; Ivanhoe Sharp Old Cheddar is the only sharp I can find and it’s too smooshy.
I'm not sure how I'd salvage this one. The parsley wasn't fresh, it had been fresh-chopped then frozen, and I did use 10 instead of the prescribed 8 anchovies, but I don't think that's all of it. Wife suggested ground black pepper but that wouldn't bring it all the way up.
Bourdain's Appetites. It was not great fresh, and was absolutely fishy fridged overnight and microwaved. Hot sauce just meant my lips were hot when I was tasting fish. My wife's description: "not enough depth of flavour."
Hey cooking pals, do you have cooking goals this year?
I would like to learn to make a good chicken korma.
I'd like to use more foraged and home-grown ingredients.
I'd like to organise the freezer, and figure out how to keep an inventory so I don't keep buying more things that I actually already have but they're buried under frozen peas or whatever.
And I want to start hosting spaghetti nights again.
In the background: a lime I didn't use (recipe called for yuzu but I used lime juice instead) and a Hacker Pschorr Weisse.
Good thing I like those fries because instead of the too-big 5 pound bag of taters I wanted, a same-price 10 pound bag got subbed in instead. It was almost nice to find a softish tater in there to compost.
Finally doing a menu again this week. Provolone stuffed burgers with rosemary oven fries; miso-mustard and yuzu (lime) pork chops with green beans and jasmine rice both from Goodfood, and from Bourdain, spaghetti with garlic, anchovies, and parsley. I've never cooked with anchovies before, I'm kind of excited.
After trying twice, discovered you can't simply double up ingredients on the bacon & egg coal miner's pasta. Also, better with dry white instead of a Riesling. My whole kitchen smells of garlic after trying a double portion of this.
No photos because I'm a dumb dumb.
deleted and redrafted last nights post to add a cw
That was in response to this one I posted on my blawg about fifty thousand years ago: https://snowcrash.ca/blawg/yummy-curried-cabbage-and-salmon.html
Admin around these here parts, masticodon.snowcrash.ca. This is actually an alt account for @georgieboy but mostly for food stuff.
An instance for food-talk, especially recipes!