Recipes and Shit
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@greenflashlight said in Recipes and Shit:
Post-Depression Been Eating Nothing But Bread and Now Need Some Vegetables
I do these same veggies, just tossed in olive oil with a sprinkling of salt, pepper, garlic and onion powders, on a baking sheet in the oven at 400 for 30 minutes.
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@betternow I'll have to try that in the future! Thanks.
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It's Fine, I Wasn't Using My Heart For Anything Anyway
1 clove crushed garlic
1 tbsp crushed ginger
3 tbsp soy sauce
3 tbsp sake
1 tbsp mirin
0.5 tsp white sugar
0.25 tsp black pepper
0.25 tsp kosher salt
0.125 tsp sesame oil1.25 lbs boneless, skinless chicken thighs
1 cup potato starch
Mix that first batch of ingredient together in a biggish bowl to make a marinade.
Cut the chicken meat into fingers or nuggets as you prefer. Dump them into the bowl and give everything a good hand mixing to try to coat every surface. Cover the bowl and leave it in the fridge for somewhere between 1 and 10 hours.
When the chicken is marinated to your tastes, put the starch into a shallow bowl or pan. Transfer one piece of chicken to the bowl at a time, rolling the chicken over to make sure every piece is very lightly coated: you're looking for the chicken to be pale rather than white, but don't worry about it, you'll get a chance to fix it if you get too much starch on any given piece. Transfer the coated chicken to a wire rimmed surface set in a baking sheet, and repeat until there is no more chicken to transfer from marinade to bowl to sheet. Put the sheet in your fridge for fifteen minutes. This is the time you should be using to get the cooking ready, but how you do this may vary, so I will skip ahead of myself and say when you remove the chicken tray from the fridge, lightly bap any pieces that have too much starch against the wire rim to knock excess starch off before cooking.
So, right, the cooking part. A quart of oil in a pan heated up to 350F is the traditional method here. Lower the chicken into the oil in small batches so it doesn't crowd, because these things WILL glue themselves together if they touch. Give them three minutes until golden brown, then fish out and transfer to a clean wire rim or plate lined with paper towels to cool off and drip.
If you're like me, you don't want that much oil in your meal, so use an air fryer for the same heat and time. It will look white rather than gold, which is kind of off-putting, but it tastes just as good.
Apparently you're meant to eat these things while squeezing juice from a fresh lemon wedge over them. I tried that and it didn't work for me, but I used low-sodium soy sauce in my marinade. I feel like the lemon juice would really pop if I'd used the full salt soy sauce.
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2/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white vinegar
1 teaspoon paprika
1 teaspoon white sugar
2 teaspoons hot sauce of choice (I mostly use sriracha because it's what I'm most likely to have)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepperWhisk all that together in a bowl. Put it in the fridge until you're done cooking.
8 oz egg noodles
1 small red bell pepper, thinly sliced
1 rib celery, thinly sliced and cut to bite-sized lengths
Approximately as much peeled carrot strips as celery stripsBoil the noodles in salted water until they're al dente. Drain them and cool them completely with cold tap water. Dump the drained noodles into a mixing bowl and add the veggies. Give them a good tossing to combine, then pour in the dressing and toss some more until everything's well coated. Cover the bowl and fridge it for two hours until totally chilled, then nom. I guess you could eat it straight away if you like warm pasta salad.
