Made a dish with multiple kinds of mushrooms in tonight, so if me and Dave get sick later we won't know if it's the ones I grew myself in my kitchen, or the ones I picked from the woods earlier. Exciting!
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My Mum is a big slow-cooker user, but it's something I never picked up. I've got one at the moment, so I'm trying it out. But I love the hands-on-ness of cooking, so I keep wanting to check on my stew, poke it with a spoon, etc..
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In reply to: https://rhiaro.co.uk/2020/10/very-often
Why is it fizzing?? I puzzled over the pan for faaar too long before realising what I had done.
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It's not very often I have a cooking disaster so complete as to render something inedible, but today I reached into my cupboard of unlabelled jars of white powder and tried to thicken my creamy mushroom and not-bacon sauce with bicarbonate of soda instead of cornflour, and let me tell you folks, not recommended.
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Vegan discovery of the week: I wanted scrambled tofu but all I could find was silken, so I sliced gently and fried it (gently) and it spat loads but came out exactly like fried egg white \o/
No photo, I ate it.
Day 25: 25,000 words. Better late than never.
I alternated writing with cooking and listening to Syre. I made bulgar wheat with lentils and veggies; baked a loaf of bread; and now I'm making leek and potato soup to accompany the bread.
J taught me to make gyoza today. We even found soy meat in Seiyu (Walmart/Asda). The gyoza wrappers are on the top shelf in a fridge full of packaged meat. It never would have occurred to me to look for them there.
The soy meat was not dry, but in a packet of liquid, and needed draining.
All of the vegetables get finely chopped and mixed together, plus ginger paste, garlic paste, and sesame oil.
Add filling to skin, wet around the edges, fold, squeeze, crimp.
Ta da!
And fry.
And dip! In a mixture of soy sauce, vinegar, and chilli oil. Delicious!
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