These were very good again, Menchi Katsu, Japanese minced meat patties with panko. This time we used beef and pork to find out the difference in taste to lamb. I still prefer the latter, but it’s only a small difference. 😋😋😋
In the mood for climbing wattle and potato soup.
Add Salt, pinch of baking soda, and thinly sliced chopped potatoes (with chillies based on taste) to water. Bring to boil. Once the potatoes are cooked, drop the cleaned climbing wattles. Cook for another 3-5 minutes.
We wanted to make something good tonight so we made Gatte Ki Subzi together ❤️
A Rajasthani dish made of besan dumplings in yogurt sauce, it is one of our favorite dishes.
We are thinking about doing something more elaborate like this every Thursday evening as a way to start the weekend a bit early (since we both have WFH on Fridays 😊).
Thankfully I headed the migraine off and just have a mild headache. I finished my work to a good stopping point then went downstairs and made a hash for dinner. Just look at that yolk! #cook#cooking#dinner
“Teaching the next generation of Palestinians how to make a celebratory stew may seem trivial, inappropriate even, in light of the deliberate starvation and plausible genocide facing Gazans right now. But food is as integral to our identity and rootedness to the land as our centers of cultural knowledge, such as archives, libraries, theaters, and schools, which are also under attack.”
Even if living alone, appreciate the effort friend puts when she sits down for a meal - serving each dish in a bowl/plate. For comparison, yours truly puts them all in one plate "...too much hassle and dishes to wash".
to this day, i have no idea what rhubarb tastes like. it's been for so long one of those weird things euroamericans eat, that am afraid to taste it and be ghastly disappointed in my notion that, yup, doesn't taste good at all.
I was trying to recreate a Japanese tuna chilli oil product that I got from Kokorocares.com some years ago but while it tasted good, it did not look anything like the original. I think I need to use tuna in oil next time (this one was in brine) and also need to let everything steep for some time in the fridge, possibly several days, to get the miso to do its magic. Still, my mix was very edible and worked really well with takikomi rice (rice cooked with seasonings and vegetables), so I was happy.
Welp, no mushrooms with dinner... the packet I got delivered today expired two weeks ago. (This is the third time in as many weeks I've had a well-expired item in my grocery delivery. I called head office and told them if it happens again, I'm going somewhere else).
The smoke detector went off 5 times in the 10 min the salmon was in the air fryer.
All in all, not the relaxing experience I'd hoped that cooking in my new place would be.
Kid1 uses their blue steel (aogami) (#1 😳*) that I picked up at a hardware store in Shimabara #Japan to make short work of some cabbage for knife practice.
Finally got around to making the Paneer last night. Decided to make Paneer Khurchan. One of our favorite restaurants in Chicago (“Essence of India” in Lincoln Square) does it really well and we were craving it. It is not a dish you often see on a menu here in the US.