Food

[pecunium]

Dinner: The last of the stock from the roast chicken was used tonight. Dark brown and gelid, mixed 50/50 with water to make broth. Pulverised oyster mushroom, torn nori (the local market had neither donburi, which I wanted, nor wakame, so we made do... the soup smells like makizushi).

Boil for a while and then brown some sliced chicken breast... toss in some sesame oil when you toss the meat, deglaze with a little water (I ought to have reserved some broth, but I wasn't thinking).

A dash of fish-sauce and a dimes worth of somen.

Serve with beer, or sake.

Maia will probably take milk with hers.

Comments

[pecunium.livejournal.com]

I like to cook. I've been the main cook in the house since I was about 14. This has had periods where I wasn't (those involved the sharing of responsibilties in housmate circumstances. My last place board was, basically, included in the rent, because the owner; from whom I was taking a room, cooks for many, and it seemed foolish to the both of us that we have two rounds of cooking a night. So I did brekkies, and he made suppers).

I cook a lot on semi-whim. The stock was heavy consumme, not demi-glace, so it needed to be finsished. When I get back from texas, time to buy another chicken and roast it. If I want to make lots of stock, I'll buy some thighs, and cook them into it.

Which reminds me, I need Maia to get some bones from school too.

With the right set of basics, I can have anything I want, anytime I want.

TK

[writingortyping.livejournal.com]

I like to cook (at times) as well - John is a hot weather person, whereas heat makes me wilt, so now that the colder weather has hit us and he's started up his master's program, I'm spending a lot more time in the kitchen. I've been on a daily bread kick for the last week (a very popular little obsession around here).