And I used scallion! And a little onion, because I didn’t have much scallion. I don’t know why you’re so invested in this. I followed a recipe. I didn’t like the result.
Nothing in the recipe suggests using more than one herb (which I don’t think scallion is, it’s an allium).
So chives aren’t herbs? 
Not invested, just curious. And you didn’t initially mention that you also used scallion, “only mint.”
Lastly, I use most recipes as a starting point and tend to add stuff I think might make it more to my liking, or more of stuff that is called for (usually garlic, ginger, peppers, bc I almost always want more of those things).
I realize not everyone cooks like that. Saul Goodman.
Chives are. But we’re talking about scallions. Which are not.
Right, because I was only listing the herbs. I also didn’t say I used potatoes, but they’re in the salad as well.
They’re all alliums.
Other than that, you are right. About everything.
Yeah, I dunno why chive gets put in the herb column. It’s thin?
I don’t know if you are willing to try another, but I’ve had good luck with this one – got the recipe from a friend after they served it for dinner and have made it several times.
Sure, thanks. Need to re-up my scallions and potatoes first!
Remember that you might need to increase the salt from what you think is balanced when it is warm, as chilled foods tend to taste less salty.
My schav always reminds me of this.
I had planned on having a sundried tomato risotto for dinner last night however I forgot to rehydrate the sundried tomatoes and I hadn’t thawed the ground beef for tonight’s hamburger casserole so I had tomorrow night’s pasta last night. Stirfried broccoli, zucchini and tomato served over spaghetti.
I remembered to soak the sundried tomatoes today so I’m just waiting for the risotto to cook.
Lamb kofte from the posh butcher on garlic mini naan with toum, arugula and tomato. Messy to eat but easy and delicious!!
The #&%@ing Columbian ground squirrels got most of ours this year.
Bastards.
Kind of surprised myself by mostly sticking to my cooking “plans” for this week 
Today was supposed to be grilled Greek-style swordfish and horiatiki, BUT I’ve had these mung bean sprouts lingering in my fridge for almost a week now, and some were turning soft: a sure sign they needed used 
Since I couldn’t quite wrap my head around Greek swordfish with stir-fried mung bean sprouts, I pivoted. I also had a bunch of cilantro on its last leg in the crisper, so I made a sizable batch of nam jim with a big-ass clove of garlic, 5 Thai bird peppers & alllll the cilantro. I wanted to add fresh ginger, but it had gone moldy (WTF), so I just added a couple blobs of Dorot frozen ginger — technically not an ingredient in this sauce, anyway.
The swordfish was brushed with peanut oil & sesame oil before going on the grill;
the sprouts were also stir-fried in a little peanut oil & sesame oil, with a splash of soy sauce & chili crisp added at the end.
Salty. Spicy. Sour. Satisfying.
Oh, almost forgot that we got Kölsch service (like you would in Cologne) at our favorite brewery, to which we took the Vespa. We could go exactly 20mph uphill and had many peeps pass us en route. That’s why ya have two lanes
Gorgeous.
Thank you. I’m pretty stuffed RN and wish I’d stopped eating the swordfish… but that sauce makes everything delicious. I could eat a shoe with it 
Your’re spot on! The ‘authentic’ Mexican enchilada sauce recipes I have do not list tomato products, just enchilar (chile). It kills me when I see ‘Swiss cheese’ enchiladas with a white cheese sauce. I suppose there are as many enchilada sauces as kitchens in Mexico and beyond.
Yes they are and we can’t get rid of them!
