I am assuming you don't just mean chopped chillies? That would certainly get you going in the morning (and most of the day I should think) Mind you, my go to breakfast these days is a bowl of soup with a poached egg which other people seem to find weird whilst I find it nutritious and delicious (c:
I forget American food isn't familiar to everyone. Green chili is a soup/stew-like dish made at my house with antelope or elk burger, game sausage, onion, garlic, minced Anaheim, jalepeno, poblano, (or whatever is available) green chilis, and flavored with oregano, cumin, cilantro, and thickened with a fistful of coarse ground cornmeal.
It's the brown sludgy stuff between the tuna/sweet potato and the rice. It wasn't swimming, but it was enough to moisten everything and make it very tasty. Having carefully egged the chunks of tuna, rolled them in matzo, and fried them, and done the same with the sweet potato in seasoned flour, I didn't want to make them go soggy in, what I confess was, a bought sauce
Gotcha. I've been "raised" to serve curry with half the plate rice, the other half a pool of curry sauce (I use the block roux and add habanero to spice it up) with any toppings like katsu laid on top of the sauce, more or less like so:
Katsu is amazing. We have it in the playbook at several of our restaurants but haven't found the right concept to feature it. Nor are we likely to. Asian in general is super saturated in our markets, and the katsu price point doesn't fit any of our current business models. "Cheap Asian" food is getting slaughtered by all the rising costs and it's losing its market share to cheaper restaurant alternatives. Not by a large degree, but enough that I make a point to check all the noodle joints in town and keep an eye on their pricing and foot traffic. And it doesn't help that all of you knuckleheads are cooking this shit at home instead of going out!
Katsu? Are you talking about katsuo, which is bonita, or katsu, which is just the Japanese word for "cutlet"? Katsu-curry is a slice of pork shoulder or loin breaded with panko and deep-fried, put on top of Japanese curry and rice. Ton-katsu (pork cutlet) is one of the least "Japanese" Japanese foods ever.
It's a catchall over here. Any breaded cutlet thingie... katsu or katsuo. There's no authentic or not authentic calculus anymore. It's all a post-modern mashup.
It's actually really good. Sashimi, ceviche, stews and sautés. You don't throat it without slicing it, though I suppose you could. Supposed to be an aphrodisiac.
My grandson has requested biscuits and sausage gravy for dinner. I'm not a big gravy fan, but over the last 40+ years of marriage, my North Dakota-born husband has learned to make good southern biscuits. I happily lay down the mantle of Biscuit Maker in the house.
The latest state of emergency (certified restaurants were allowed to serve alcohol but bars were closed, everything had to throw the customers out and lock the doors by 9pm) ended on the 21st of March, so this past weekend Mrs. A and I tried to go to one of our regular yakiniku joints only to be told that they were all reserved up for the night. Do you know who we are? We're the ones who were in here twice a month even when you weren't allowed to serve alcohol and had to close by seven! We're the ones who kept you open for the last two years of this pandemic and you're telling us there isn't a table with our names permanently on it?!?!?! Well, no, actually we just smiled politely and went down the road to another place we'd been thinking of going to for some time, but it did feel weird to be turned away from a place that had previously been comping us meat as a "thank you for still coming" gesture.
I'd have made room for you. Of course, I keep a back book beneath the regular book for just those situations. I won't give NFL players tables over my good regulars. Unless they're Patriots players in good standing, but they come all the time.
Pasta with sauce from a jar. I almost always make my own sauce but I was hungry now and didn't feel like prep. Added some black olives, red pepper powder, and salt but basically just like mom used to make
I’m a little bit obsessed atm, with good Camembert, baked and served with crackers and cranberry sauce.
Brie with sesame crackers... I haven't had that in a long time. I'm allergic to dairy, but once in a while, a judicious amount is worth the fallout.
It was actually a mixed chicken shish with lamb kofte. Very good it was too. The meat is hiding behind the (very fresh) salad, but the whole deal is sublime. I am fortunate where I live to have four kebab shops within minutes of home (at least I think I'm fortunate...), but the food from "the flaming grill" in Chertsey is my death-row meal. As for "peeps" - according to a very good friend, it has always been slang for members of the Plymouth Brethren -- a religious group verging on a sect -- but I suspect that the 'mericans might have another meaning (unless @Earp was scoffing a bag of virtual nuts...)
