toasted slice of french bread and a handful of grapes..... thats the thing i hate about thursdays. the closing shift throws off my eating; its too late in the evening to eat a full meal, so bread and grapes. yay.
Baked stuffed Portobello mushrooms tonight. Turned out rather well and will probably do it again. Coated them in Italian dressing before baking them. Pulled them out early to drain, then stuffed them with an interesting mixture. The mixture included chopped spinach and chard, diced pepperoni, bread crumbs, egg, diced garlic, parmesan, mozzarella, and salt and pepper. Topped with more mozzarella and baked until the cheese browned. Came out soft to cut and chew, yet firm enough to hold together. A very fresh sort of flavor to it that made me excited to make them again. Quite easy as well, so I definitely will give it another go and possibly try another stuffing.
How late is too late? I housed a scallops risotto and a baked stuffed lobster tail at 12:15 am. Either that or starve to death, which honestly doesn't seem like a terrible alternative these days.
Lemon chicken tajine and couscous. Did pork chops and mushroom gravy on Monday, steak and sauteed mushrooms on Tuesday (Mrs. A came back with a seabag full of creminis this week) and last night was ramen (from a ramen restaurant, not a packet thank you), so tonight I figured Middle Eastern food would go with the downright desert temps we've been having (35c, before the "feels like" adjustment).
Made chicken stroganoff last night. I was and I wasn't happy with it. I was happy I was able to get some semblance of flavor out of it, as stroganoff can turn into the most bland cream ever if you aren't helping it along and getting the right consistency. However, the chicken lacks the beef fat that really helps regular stroganoff along. I'm also not a fan of the beef broth I used. In any case though, it was alright. A little salt and pepper worked through most of the issue, and the addition of a healthy amount of Dijon mustard to the sauce was a nice touch. Served over rice.
For breakfast, a devil's food cake doughnut rolled in crushed nuts and coated with chocolate frosting. If you don't hear from me again, assume I've died from instant diabetes.
My first proper slow cooker meal is currently... well, cooking. Chinese style beef; garlic, ginger, Chinese spice, soy sauce and a fat dollop of honey to glaze when done. I’ve omitted the chilli because I prefer my Chinese food more Cantonese than Sichuan.
Currently doing some slow cooked cubes of belly pork, again Chinese style. Hopefully very sweet and sticky.
What do you mean by "Chinese Style?" I find people's answers to be in a varying degree of truth. The reason I ask is because I live with Chinese people (Cantonese to be more specific) and we all find, at least in America, that Chinese styles seem to be quite confused. Sweetness tends to be a focal point of the confusion. I promise I'm not being a snob.
My mom is staying the weekend. We bought italian roast beef, asparagus, and toasted potatoes with a side of red wine. And we bought brownie mix and lemon bar mix because we couldnt figure out what to bake lol.
Well I, at least, like my Chinese food sweet, with an underlying flavour of aniseed, but like our version of curry I accept it probably bares little resemblance to the real thing. As an example of the sweet confusion you talk of, you can buy racks of ‘Chinese style’ ribs here, which are coated in a red sticky sauce, and are so sweet that if you overcook them the sauce hardens to something resembling treacle toffee. No exaggeration.
British food manufacturers are dreadful for this - chineese style, indian style, mexican style (by putting 'style' they avoid any need to actually follow recipes. When i was younger i used to eat a lot of tesco (big uk supermarket) chinese sticky rins... it wasnt till i dated a chinese girl that i discovered what a broad church chinese cookery actually is Ingredients Pork Ribs (84%), Water, Sugar, Cornflour, Malt Vinegar Powder (Barley), Tomato Powder, Spices (Aniseed, Fennel Seed, Cinnamon, Clove, Black Pepper), Salt, Beetroot Powder, Garlic Powder, Stabiliser (Xanthan Gum), Tapioca Starch, Colour (Paprika Extract), Aniseed Extract, Maltodextrin, Soya Bean, Wheat. I think its loosely (very loosely) based on Char Siu... but the first time i had real char siu was something of a revelation
[QUOTE="Xoic, post:why-ronald-mcdonalds-name-is-slightly-different-in-japa-1825232733 well? What's on the menu in a Japanese McDonald's?[/QUOTE] McDonalds is pretty identical. They have tsukimi burgers as a seasonal item, which is a burger with a fried egg added to it, and there are a few other limited items but otherwise you'd never know the difference. ETA This is a pretty interesting article on Japanese McDonald's naming: https://kotaku.com/why-ronald-mcdonalds-name-is-slightly-different-in-japa-1825232733
