I couldn’t go to Japan this month, so brought Japan to us: tonkotsu ramen. I cooked the Hakata-style cloudy/emulsified broth for 26 hours, saving most for another day. To my gaijin taste buds it was pretty good, I was transported.
Category: Cook
Minimizing Duplicate Pantry Ingredients
Posted Minimizing Duplicate Pantry Ingredients.
Minimizing Duplicate Pantry Ingredients
I read food labels, but try to avoid foods which have labels. I’m struck by how the same ingredients show up over and over again in different products. I looked up five McCormick spice mixes online for comparison: The mixes contain ingredients we already have in the kitchen, apart from outliers like Yellow #5 and… Continue reading Minimizing Duplicate Pantry Ingredients
Seniors Tuesdays
On Tuesdays seniors get a 20% discount at Coastal Seafoods, probably the best seafood store in the Cities. I got to see their spiffy new digs for the first time and save on a nice piece of King Salmon which they deboned for me.
Desperate Dan
Made a chicken pot pie inspired by comic book character, Desperate Dan. He appeared in a weekly Scottish comic paper, the Dandy, when I was a kid. His favorite meal was cow pie, a steak pie which always featured a pair of cow horns sticking out of the crust.
Sausage and Cabbage on the Barbie
It’s Saturday. It’s sausage and cabbage. We always have sausage and cabbage on a Saturday. In colder months we do a braise
Beans and Beano
Hot-soaked a large pot of dried beans as it towered above our Beano supply. I’ll freeze most of the beans.
Tuna Salad Musubi
Mmm Mmm Mmm: tuna salad musubi for lunch. Dwight asked me to go easy on the nori.
Overthinking Polenta
Over-thought soft polenta, it’s been a slow day. I’ve been making it 1:3, cornmeal to water. Looked up the basic recipe in The Silver Spoon (1:2) and Joy of Cooking (1:4). Ultimately, split the difference and opted for 1:3, as before. I guess you just make it the way you like it.
North African Dinner
Today we’re going to northern Africa for dinner.