Noms.

Jan. 22nd, 2010 02:22 pm
kutsuwamushi: (cooking)
Today's Garfield minus Garfield :



Now that I think about it, Jon Arbuckle probably is the type to floss, and to color-sort his socks, and to carefully measure the 1/3 cup of boiling water he's about to add to his instant oatmeal.

Since he has no family or friends to fill up his time--only a cat and a dog who, even when he imagines them talking to him, seem to hold him in no regard--I can easily imagine him filling the time with the minutiae of life.

(I'm writing this as I consider how to best organize my spice cabinet.)

Last night I made a fairly easy, but probably not that healthy meal:

Pearl couscous with roasted red pepper, tomato, and hot Italian sausage )
kutsuwamushi: (cooking)
Fish-fragrant eggplant @ Appetite for China

I think this is probably going to become one of my standard "easy meals." It's quick, there aren't many ingredients, and it works well as leftovers.

I like to add half a block of good tofu for protein. Pulmuone is my favorite brand of tofu so far, but you have to go to an Asian market to get it. Whatever you do, don't use Mori-Nu; that stuff is going to fall apart in anything but soup, regardless of how "firm" it says it is. It's not real tofu.

The main hurdle to this recipe is that if you don't cook much Chinese food, you won't have the right kind of soy sauce or vinegar. Those are absolutely necessary. Sichuan peppercorns are great, but they're not a dealbreaker.

(You should totally be cooking more Chinese food, by the way.)

Yum.

Nov. 30th, 2009 10:47 am
kutsuwamushi: (cooking)
How I learned to love brussel sprouts:

Buy about twenty of the buggers. Rinse them and cut them in half.

In a medium high skillet, cook two pieces of chopped, thickly-sliced maple bacon just until the grease has coated the pan. Add your brussel sprouts and saute until they sear a little bit on the outside. Turn the heat down to medium.

Mix about a half tablespoon of sugar with about a fourth to a third of a cup of water. Toss onto the skillet and promptly cover so the sprouts will steam.

(This is not an exact science. Do what works for your pan and for your taste buds. You're aiming for a balance of salty and sweet in the end.)

The sprouts are done when they're tender, but not soggy, and are a delicious deep green color with a golden sheen.

Season with salt and pepper. Eat hot.

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