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aggghhh my mum used to make homemade pizza that looked so like that! craving it now HAHA
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: for anyone who’s still curious, it was a tomato
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My mom bought me a cookbook that was on clearance at the store and I’m excited but also, these recipes are intense. I’m not done yet and I’m beat
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white yoga mom cook book has too much work. thoroughly believe this is designed for someone who doesn’t work a 9-5.
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Ton of cook books are by and made for stay at home moms yeah, I remember a good one for working people I’ll see if I can find it
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Trying @sharksonaplane 's wings and the chicken looks great but I’m worried we didn’t leave enough time for the fish sauce glaze to reduce down sufficiently. The first-time-recipe paranoia is creeping in that the glaze simply will not reduce at all 
Ah well. Even if the glaze doesn’t work it’ll make a nice dipping sauce
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“glaze” is a strong word, I know the reference I sent said to reduce it (and I did to some extent just by letting it go while I was frying), but the butter makes it less of a “sticky glaze” situation. I just dipped the wings in the sauce to coat them before putting them on the plate, y’all should be good to go!
That makes sense; that was more or less what I ended up doing eventually. And the flavor did in fact slap tremendously.
It ended up being a layer of butter with the thick sugar liquid in the center; I spooned it over the wings and rolled them around in the bowl. My only regret is that we forgot to make a side dish (and that 3 lbs of wings only makes one meal’s worth for 3 people. Next time we remember the side dish and buy slightly more Meats)
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In case anyone else is interested, this is what I sent to dO and the Ghost Queens, with some changes based on tonight’s feedback!
This is probably the closest to what I did: Vietnamese Fish Sauce Glazed Chicken Wings (Cánh Gà Chiên Nước Mắm) – Bun Bo Bae
Replicable changes (i.e. ones I both remember doing and can give meaningful measurements for):
• added 1-2 tsps baking powder to the cornstarch step
• added a stick of unsalted butter to the fish sauce mix (updated: probably do this before the reducing step if you are following the instructions in the recipe above; I mixed a big batch of nước chấm (the version of Vietnamese fish sauce we use for dipping/dressing) a while ago and I just used that + extra pre-minced garlic + extra fish sauce, so my consistency was not the same as what the recipe probably tells you. it was thicker than a broth but definitely not a syrup/glaze)
• forgot to mention this but since it doesn’t become super-reduced, what you taste is basically what the wings are gonna taste like, so feel free to play around with the dip until you get something you like, adding minced garlic, butter, white vinegar and sugar/rice vinegar, and/or fish sauce as necessary. My preferred brand is the one with 3 crabs on it ( Việt Hương), but since this is an “adjust to taste” situation you can use whatever you like best (or can find)
• I also added probably 3 tbsps of fried garlic to the fish sauce mix (I use the pre-fried stuff that comes in a jar from the international market)
• oh I also did a double fry, partially bc people say it keeps things crispier for longer but mostly bc my pot was too small to fit all the wings and I didn’t want any of them to turn out cold
General tip: The “pre-fried garlic and melted butter” combo is hands down my favorite hack for making garlic butter anything btw bc it’s easier to get consistently great flavor without being worried I’ll burn the garlic since I’m often doing 179626 things at the same time when I’m cooking anyway (people who mince and fry the garlic themselves are valid, this is just what I do because I have access to it; if you are a DIYer and you can make an extra large batch to save some, this might work for you too!)
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The other new recipe we tried this week - miso-marinated black cod. It was $21 for like. 2 lbs of fish (3 turbo-long filets) and cut down to 12 total filets. 3 days of marinade time and all 3 days were worth it
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Tried a new recipe on Monday: lentil curry rice bowls with some gigantic roasted carrots. This is the first lentil recipe I’ve made that I really liked; I’m mostly opposed to earthy tastes (sorry mushrooms) but I went hard on the spices for this dish so the earthiness of the lentils was more akin to adding a small amount of turmeric in another dish.
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this looks so fucking good
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Today’s what’s cooking post is more about what wasn’t.
CW: gross
We were supposed to make baked potatoes as a side dish for yesterday, only for roommate to reach into the bulk potato sack and pull out a potato that was actively liquifying. My first reaction to seeing it was to go “Oh man” with such sincere defeat that it sent my wife into conniptions.
Edit: my wife has also demanded that I come clean (ha) for my sins. Namely, that I did not wash my hands after disposing of the damptato and then touched her with my potatohands.
This was also the same night that roommate made a joke about reversing the lyrics to “Simple and Clean”. Complex and gross was in fact the way that made me feel that night.
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made some good mac and cheese slop for our partner and i tonight. RIP the rest of our lao gan ma jar
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holy shit that looks delicious. spill the recipe NOW
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so it’s boxed mac n cheese (with milk and butter and some shredded cheese and
parmesan added), broccoli, red onion, ground beef, lao gan ma, and spices.
while the water was heating up i cut up some broccoli, you wanna get the pieces pretty small and kinda flat. sautéed em in a pan with butter for a bit, added a bit of LGM, and then popped em in the oven at 425 F to roast for like 9 minutes i think. coulda used longer tbh.
after the broccoli was done i set it aside, and then diced and caramelized half a red onion in the same pan with butter. then, i added and kinda chopped up a couple of the pre-portioned beef patties and cooked em with the onion. season the onions some when you put em in the pan and then season the beef obv. i used salt, pepper, garlic powder, and paprika. at one point i added a splash of chicken broth and cooked the water off to try and add extra flavor but this was a mistake i think and made the beef kinda off.
i chopped the broccoli into even smaller pieces and added it to the beef and onions just to get it hot again and add some more flavor. i assembled the mac and cheese part, didn’t really do anything special there. standard butter, milk, cheese packet, and then real cheese. seasoned with more salt/pepper/paprika/garlic powder. i did add the rest of the LGM here though. then i just dumped in the pan ingredients, mixed it all up, and seasoned to taste!
i was pretty much just using what we had. i woulda loved to do it in a cast iron skillet and bake it a little too but our partner doesn’t own one of those (yet. you know i’m getting one of those fuckers ASAP when i move in)
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hero thank u so much. I will have to make minor adjustments as we don’t have boxed mac and cheese here as far as I know but the principle is sound. o7
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Oh this is rad. I so frequently forget that like. Vegetables can be cooked in the oven. Cooking was almost always a stovetop thing for me. But using boxed/premade stuff as a base to make fancy with fresh veg is a tried and true method.
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Anyone have good recipes for homemade chex mix? I’ve been happy with just tweaking the normal recipe for years, but I wanna know what yall like to do