My cooking today is more like preparing a snack. Fast, easy, but nevertheless delicious.
I just marinated some chicken filet (the smaller, inner ones) asian style with some chili and garlic and ginger. They'll be fried in a pan in a few hours. And I cooked a sweet-sharp dip with even more garlic.
I love garlic, you probably noticed that. 🧄 😄
That'll make for a nice meal without much ado.
It is even low-carb, no?
The last days were a bit crazy. Yesterday we celebrated our son’s 18th birthday and had the local relatives over for coffee and cake and later the typical German Abendbrot, German bread with cold cuts, cheese, vegetables and also a Greek salsa salad. I spent lots of time on getting our apartment ready and the food preparations, so didn’t really cook any exciting at lunch time.
As always at such events there was way too much leftover food and today we ate lots of cake and used some of the cold cuts and the last of the salad to make yet another salad for lunch. I even found a recipe that matched what I had in mind and used that to guide me along.
I’ve basically turned into my grandmother. I have a ‘dried goods / umami box’. I know of no other more economical way to make the stocks and soups required of southern Chinese coastal cooking. Black beans, good quality dried mushrooms, dried anchovies and scallops. Central to every Cantonese and Chiu Chow kitchen. Our food does not taste the same without this stuff. (And is also what’s used by the best restaurants)
Anyone has a favourite recipe for Shiitake+Lentil Burgers? I've been trying my hands at it, and it tastes good, but I can't seem to find the right texture, it tends to be...cake-y?🤔 #Cooking#Vegan
Apparently it's now a thing for dinner party hosts to ask their guests for money to help with groceries. Eater reporter Amy McCarthy says that's not OK, and offers some suggestions for cutting costs if you want to host but can't afford to. What's your experience with this? Pick as many answers as apply and share any fun stories in the comments.
What I was really doing earlier was wondering about replacing a hammer I used to have in my kitchen. I now have a, um, "correct" tool, but there was something satisfying about using an actual hammer to, say, flatten cutlets. I was looking at weights of these:
I don't care where you got your whole urad daal (black lentils) or that you're going to pressure cook - make sure you pick through first before rinsing and using
Probably about 20 years ago in Dublin my then boyfriend and I made Puerco Pibil from the Robert Rodriguez movie “Once upon a time in Mexico” and never got around to making it again as you need some special ingredients (banana leaves, annato seeds, habañero chillies) that were hard to come by where we were living after we moved away from Ireland. The other day my now husband and I watched the movie with our son and decided it was time to eat this dish again. I did the shopping and my husband cooked. This turned out so well, it was well worth all the planning and effort. The meat had turned so soft! And the spices were absolutely mouth watering. 🤤
OMG, cleaning out the fridge & I’ve made an amazing curry-ish soup. It has cinnamon, coriander, cumin, chili powder, turmeric, hot pepper pickle brine, & so many other seasonings.
But I tossed carrots, onion, & celery in bacon fat, salt, & chili powder, then hard roasted ‘em in the air fryer.
Meanwhile, I cooked out my spices with ginger & garlic, then added 2 old apples. Finished with stock & coconut milk, & a bit of coconut aminos (or soy sauce) & lemon juice. It’s magic. #food#cooking