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tuftearsTime to catch up on food pictures I've taken on my phone but haven't uploaded immediately for various reasons!
This time when we made it out to Dynasty, it was evening and we were able to have actual Chinese food. I grant you that dim sum is legitimately Chinese food, but it still just seems like filling up on snacks to me. So... Yay! It's been a while. Sadly I've forgotten the exact details of the food, but the only actually novel bit is the yellow thing tucked away just over the sweet-and-spicy battered chicken. That's a piece of soft tofu, wrapped up in batter and fried, I believe. It was pretty good.
This is... Ground beef curry with potatoes, green beans and a variety of other veggies in the sauce, served on brown rice, with a fried egg on top. It is delicious. The fried egg really makes it. Granted, it seems like a trend in Japanese cooking, if something tastes good, it will be even better with a fried egg on top.
Maybe you remember the okonomiyaki that I had at Bushido a while back. Well, over time I was increasingly curious whether I could manage something similar.
And here it is, my attempt at making it!
This features: 1/3 cup of pancake batter, 2/3 cups of Eggbeaters, a handful of shredded cheese (pepper jack, cheddar), one zucchini, spiralized, but you could grate it just the same, some pepper hand-grated right into the batter, stirred until the whole thing seemed batter-like. I poured it out into the hot pan and added a bit of shredded cheese on top and two slices of bacon, then once it seemed as if it had set well enough, I folded it over and turned the heat down to cook the inside thoroughly.
I was actually incorrect about it having set, but it came out well enough anyway. I also mixed a teaspoon of oyster sauce, a bit of soy sauce, and a bit of honey to make the sauce, which I drizzled from a small container right onto the thing.
It was pretty tasty, actually! I'd definitely try making it again, correcting for some small issues here and there I had in the cooking.
"Tufty, what makes a bacon cheeseburger an interesting cooking experiment?" you might ask. Anyone can grill a bunch of burgers up, after all.
The answer is, simply, gearing my kitchen so I can make just *one* burger at a time without wasting ingredients. This time, I bought some frozen burger patties, and a bag of hamburger buns, which meant theoretically speaking, all I would have to do would be to take a burger patty out of the freezer, sear it, microwave a burger bun for 30 secs, and I would be pretty much done.
In practice? Well... It turns out that the frozen burger patties were frozen in sets of 2, not single-serving units, so I had to thaw them out so I could separate them. Whoops. In the future, once I've used up these patties, I'll probably just buy some ground beef and spice them to tastes, then freeze them as single-serving packets.
Otherwise than that, though, the burgers came out great, and I should mention the fried zucchini slices -- they're super-easy, I take a regular zucchini, slice it into quarter-inch thick discs, and sear them on the hot pan for a couple minutes on each side. I sprinkle hand-grated pepper and salt on the top for the first pass, and then after flipping them, I add a bit of parmesan reggiano. This melts by the time it's done. *Tres bien!*
Nothing particularly novel here but the flavor combo came out well here. Chicken breasts sliced thin came out super-tender, even without velveting the chicken. I cooked up snow peas and thin-sliced carrots and the last of the lean Chinese sausage I had around, to fill out the dish. It came out pretty great!
Pretty straightforward meatballs, made with a mix of ground turkey and ground pork and grated zucchini. I put green beans on the side because just having zucchini on the side all the time gets boring.
What's good about this is that you can just use whatever sauce you want on the meatballs; I put the meatballs into the containers plain. I've tried a variety of leftover barbecue sauces and curry sauces, it's all good.
This is pretty much the same batter as the applesauce carrot cupcakes I've made in the past, but with a pancake flour base.
... It wasn't actually all that great, unfortunately. Not an experiment I'm inclined to repeat. Maybe I needed to sprinkle cinnamon sugar or pour syrup on generously, but I tend to think the base pancake should taste good, not just the additives.
And that's all the food pics for the (unspecified time period)!
This time when we made it out to Dynasty, it was evening and we were able to have actual Chinese food. I grant you that dim sum is legitimately Chinese food, but it still just seems like filling up on snacks to me. So... Yay! It's been a while. Sadly I've forgotten the exact details of the food, but the only actually novel bit is the yellow thing tucked away just over the sweet-and-spicy battered chicken. That's a piece of soft tofu, wrapped up in batter and fried, I believe. It was pretty good.
This is... Ground beef curry with potatoes, green beans and a variety of other veggies in the sauce, served on brown rice, with a fried egg on top. It is delicious. The fried egg really makes it. Granted, it seems like a trend in Japanese cooking, if something tastes good, it will be even better with a fried egg on top.
Maybe you remember the okonomiyaki that I had at Bushido a while back. Well, over time I was increasingly curious whether I could manage something similar.
And here it is, my attempt at making it!
This features: 1/3 cup of pancake batter, 2/3 cups of Eggbeaters, a handful of shredded cheese (pepper jack, cheddar), one zucchini, spiralized, but you could grate it just the same, some pepper hand-grated right into the batter, stirred until the whole thing seemed batter-like. I poured it out into the hot pan and added a bit of shredded cheese on top and two slices of bacon, then once it seemed as if it had set well enough, I folded it over and turned the heat down to cook the inside thoroughly.
I was actually incorrect about it having set, but it came out well enough anyway. I also mixed a teaspoon of oyster sauce, a bit of soy sauce, and a bit of honey to make the sauce, which I drizzled from a small container right onto the thing.
It was pretty tasty, actually! I'd definitely try making it again, correcting for some small issues here and there I had in the cooking.
"Tufty, what makes a bacon cheeseburger an interesting cooking experiment?" you might ask. Anyone can grill a bunch of burgers up, after all.
The answer is, simply, gearing my kitchen so I can make just *one* burger at a time without wasting ingredients. This time, I bought some frozen burger patties, and a bag of hamburger buns, which meant theoretically speaking, all I would have to do would be to take a burger patty out of the freezer, sear it, microwave a burger bun for 30 secs, and I would be pretty much done.
In practice? Well... It turns out that the frozen burger patties were frozen in sets of 2, not single-serving units, so I had to thaw them out so I could separate them. Whoops. In the future, once I've used up these patties, I'll probably just buy some ground beef and spice them to tastes, then freeze them as single-serving packets.
Otherwise than that, though, the burgers came out great, and I should mention the fried zucchini slices -- they're super-easy, I take a regular zucchini, slice it into quarter-inch thick discs, and sear them on the hot pan for a couple minutes on each side. I sprinkle hand-grated pepper and salt on the top for the first pass, and then after flipping them, I add a bit of parmesan reggiano. This melts by the time it's done. *Tres bien!*
Nothing particularly novel here but the flavor combo came out well here. Chicken breasts sliced thin came out super-tender, even without velveting the chicken. I cooked up snow peas and thin-sliced carrots and the last of the lean Chinese sausage I had around, to fill out the dish. It came out pretty great!
Pretty straightforward meatballs, made with a mix of ground turkey and ground pork and grated zucchini. I put green beans on the side because just having zucchini on the side all the time gets boring.
What's good about this is that you can just use whatever sauce you want on the meatballs; I put the meatballs into the containers plain. I've tried a variety of leftover barbecue sauces and curry sauces, it's all good.
This is pretty much the same batter as the applesauce carrot cupcakes I've made in the past, but with a pancake flour base.
... It wasn't actually all that great, unfortunately. Not an experiment I'm inclined to repeat. Maybe I needed to sprinkle cinnamon sugar or pour syrup on generously, but I tend to think the base pancake should taste good, not just the additives.
And that's all the food pics for the (unspecified time period)!
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Date: 2017-02-24 06:40 pm (UTC)