Fickle Fork of Fate

Precipes

Licker Lickin' Good

Tongue taco. Say it loud and it sounds a bit porny. Say it soft and nobody will hear you. That's why I recommend you say "tongue taco" in a nice, medium, resonant inside voice. And only use the phrase when referring to food.

Playing Peruvian

Good news! I finally found the goddamned SD card I use in my motherfucking Forkbastard camera that had the pictures from my ancient Peruvian experiment in it. It's a Leap Day miracle!

Salmon Cakes

And speaking of lost notes, I am now going to try to remember how I made these salmon cakes.

Dosas At Home

As has been hinted at vaguely over the past few posts, we're moving. We're far enough along in the process that it's largely unstoppable. There will be a house, and a new kitchen, and glory.

The new house will be two and a half blocks from a reasonably-well-stocked Indian grocery. And when we were in there last weekend, I decided to buy and try out their store-made dosa batter.

Pseudo-Escabeche

FUCKING PLATING MOTHERFUCKERS!I wanted fish.

I wanted tropical flavors.

I gave some thought to ceviche, but all I had fish-wise was steelhead trout, which I didn't think would take well to the process. Also, it might have taken longer than I had.

Stuff And Nonsense

As a cook, I am largely underwhelmed by stuffing things into other things. It's a cost-benefit analysis, with the cost coming in the hassle of making holes in things that do not normally have holes, then filling those holes.

Smoky Buffalo Chicken Sandwich... Things

EXTREME CHICKEN CLOSEUP.So I mentioned that I'd bought a big pack of those Hawaiian rolls at Costco back when I was talking about mini-burgers, but I didn't say why. This is why.

Horseradish Parsnip Puree

They're not terribly photogenic, what with being almost uniformly white and all. You know, like Edina.That on the left there is the start of something, not the end of something. There are some sound ideas, but refinement is needed.

Inciting A Braise War

Why yes, I have been eating a lot of potatoes lately, thanks for noticing.Beef chuck roast. Cheap. Tough. But if you have half a day or so, like with so many things, a bit of time can turn it awesome.

I have a basic technique for braising, similar to what I've done with carnitas:

Quinoa With Chicken And Asparagus

Monday was a potluck day. And whenever I can, I try to bring something substantial to potlucks. Because if everyone brings something substantial to potlucks, the worst that happens is everyone brings home 3/4 of the substantial thing they brought. But if nobody brings something substantial, everybody goes hungry (Cue "Rubber Biscuit").

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