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What I’ve been cooking

Posted on November 26, 2007 By Liquid Egg Product 4 Comments on What I’ve been cooking
Grilled Cheese

For a pot-luck doggie party, I made a fake chicken pot pie (had to be vegetarian due to at least one vegetarian being there). The Asian restaurants have fake meats you can buy, and I must say the pot pie with fake chicken was better than with real chicken.

Thrice, have attempted tempura and I am still not very good at it. They turn out good enough to want to eat, but bad enough to be ashamed to show other people.

Spaghetti is simple. It’s wonderful with freshly cooked spinach, mushrooms, and grated sharp cheddar cheese. It works well without meat, but I’ve also used sausage or snail meat. [The Mascot says: Snail meat in spaghetti? That’s weird, man.]

This past Sunday, I baked three stuffed quail. It’s the first time I’ve stuffed and baked poultry. [The Mascot says: You finally experienced sticking your finger in an animal’s anus. Congrats!] Quail tastes too similar to chicken to want to buy it again, but it was fine. I’m going to do fried quail today, because I accidentally left the other three quail out overnight. Call it defrosting.

You know how they say you end up becoming like your parents? Growing up, my dad liked sardines, and while I tolerated them as a kid, they always seemed kinda weird. But on Saturday? Bought 4 mini-cans of sardines and have already eaten 3 of them.

Falafel with plain yogurt is wonderful, but plain yogurt occupies a very small section in most supermarkets. If it’s there at all.

Today, I have to use up the bananas that were overripe from not finishing them before Thanksgiving weekend. Banana bread sounds just like the way to go.

Somewhat unusual/exotic foods left to use: red rice, frog legs, more snail meat, chicken feet, octopus, plum wine (this stuff is better than grape wines, I think).

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4 thoughts on “What I’ve been cooking”

  1. Wahrheit says:
    November 26, 2007 at 4:12 pm

    Somewhat unusual/exotic foods left to use: red rice, frog legs, more snail meat, chicken feet, octopus, plum wine

    Cook the rice and saute’ all the rest in the plum wine, serve with the rice and you’re a culinary genius! They pay people Big$$$ to do stuff like this on TV. I’d munch it up, that’s for sure.

    Reply
  2. annie says:
    November 26, 2007 at 6:08 pm

    you could dip the frog legs in the tempura batter and fry them – I had that at Tony Thai, very satisfactory. Same with octopus, a variation on the calamari. Serve with the red rice. Follow with plum wine (that stuff is AMBROSIA, but drink it on an empty stomach and you will have a stomach full of fire.)

    Snail meat & chicken feet? Besides being a very good start for very bad poem, can’t help you.

    Reply
  3. Donnie says:
    November 27, 2007 at 10:38 am

    @Wahrheit: You actually anticipate me here. But you’ll see in a few weeks.

    @Annie: A very bad poem…or Dr. Seuss!

    Reply
  4. Allen says:
    November 27, 2007 at 12:22 pm

    go to any restaurant in chinatown for inspiration on how to prepare the frog leg and chicken feet

    Reply

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