It was actually very good. We had been buying bags from the Asian market to compliment our Asian cooking nights and also Chinese takeout. Could not really spot much of a difference!
There are several versions, all of which are suited to taste. You can use ginger ale or ginger beer (Gosling’s preferred). If you enjoy the spice and bite, go with the latter. As for the whiskey, Jameson or an Irish whiskey of any kinds works like a marriage with ginger beer. But I tend to always have bourbon on hand, so Maker’s Mark or Bulleit is what I use. Lime wedge optional but I find it helps/makes a difference.
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thanks! I don’t usually have ginger ale/beer on hand, but maybe I’ll get some…
!
Big green salad, then chicken marsala
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a friend gifted me some Omsom Asian marinades - they were recently touted in Bon Appetit. I’m not big on pre-prepared marinades, but she asked if I’d used them yet so finally tried one - Lemongrass BBQ. Sliced pork shoulder marinated since Sunday afternoon. I did add a little minced bird eye chili for a little heat and a smashed garlic clove, but when i tasted the marinade by itself, it tasted really good and fresh.
And it turned out great! Very fresh, fish-sauce forward, subtle on the lemongrass, but present. The marinade really permeated the meat. Served it over sticky rice, with a bowl of nuoc mam and cukes/red onions marinated in rice wine vinegar, sugar, and chili flakes on the side. Cilantro and mint to garnish. This is great if you don’t want to buy lemongrass and keep stalks of it around to dry up, like usually happens here because i forget and get lazy to chop it up and freeze it for the next time.
She also gave me the sisig and larb starters, complete with toasted rice powder. The ingredients list is small and without a lot of chemical-y sounding names. Looking forward to trying the other two now.
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It all looks good, but
oh, mama!
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Interesting! I almost didn’t click, but that was the clincher. And oh yeah…I’m paying for a digital Bon Appétit subscription that I’m always forgetting to look at, unless I’m on a plane.
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Can you say more about what you did with the lentils?
I made Meer Sodha’s slow-cooked pepper and paneer curry in the Instant Pot (15 minutes high pressure, QPR), reduced the oil, and subbed fire-roasted canned tomatoes and some paste and sugar for the fresh. We used DH’s homemade paneer and served over brown rice. Very good but I was a bit hungry later.
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here’s something stupider: i have both the physical and the digital subs for The New Yorker and never get to them.
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Well, I like to think we are supporting journalism we like. Probably 'nuff said about that.
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Indian food for dinner tonight. Others prepped the veg, I cooked.
Green beans cooked dry-style with garlic and the standard spices.
Cauliflower with fresh ginger and tomato (paste) plus the dry stuff.
The yummy dal I made and froze last week - tastier for the zucchini I grated into it. (Plain dal for the kids, also from last week’s feed-the-freezer.) We have started defrosting/reheating dal in the IP, so much quicker and cleaner.
Fish spiced with garlic, cumin, chilli, and cilantro paste, and steamed en papillote for a change from the usual pan-frying
GF chapatis for the kids, one of my better batches (from the weekend, frozen in weekly sets). Adults skipped the starch.
A very satisfying dinner overall. I had two bowls of dal. We were slightly short on veg for the first time… everyone could have eaten more of both, but we cooked what we had.
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I’ve been seeing ads for them - thanks for the vote of confidence!
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This made me so happy to look at… I love pesto, and pesto pizza. Haven’t had either in over a year, so time to remedy that.
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very true!
Looks awesome!
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+1 for Goslings! We get their sugar free version…
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