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

[don-fitch.livejournal.com]

Thanks for the suggestion -- I'll get a pound or so of chicken feet next trip to the Hong Kong Supermarket and do some experimenting. Certainly, using beef joint-bones in the stock made for adding to pot-roast makes for an even-more-tasty (flour-thickened) gravy. Which I did yesterday & today -- Autumn isn't _quite_ here yet, but there's enough of it in the air to motivate fixing a pot-roast. Well... that and 7-bone roast on sale at 99 cents per pound (and the relatively heart-friendly kind, not marbled with fat, at that). Hot out of the (cast-iron) kettle this evening, warmed-up tomorrow, sliced-beef sandwich the next day, then hash for a meal or so, and gravy on toast -- practically fixed for a whole week at a total cost of about ten dollars.
And thanks, also, for the Colecannon recipe which I'll probably try Real Soon Now despite the greater ease of just stirring some sauerkraut into mashed (maybe instant) potatoes.