Home-made waffles. Always add a bit of vanilla extract in the batter. Last I made was some beef pasta. Kinda wanna try vodka sauce though. Heard that's good.
Chicken and mushroom pie, made with chicken thighs rather than breast (which is boring) and yummy forest mushrooms. First real pie I've made in about a decade, now I think about it. Nice to get back to my roots.
Time for a mounddweller-tier picture of my efforts.
I overdid the black mustard seed, so it has a bit of a bitter undertone, but my wife (who also has a bit of a bitter undertone) thought it was fine. Served up with garden peas and wine.
Fleischmann active dry yeast. The bread actually ended up rising while outside the fridge so I guess what I saw before for it to rise while in the fridge was due to having too much egg in the mix. It'll only rise while outside the fridge now though.
I made Panaang curry this week with shrimps, fresh basil, mint leaves, vegetable, spices, coconut milk, and fish sauce... turned out lovely. I also made a dry rub using s&b curry powder and kinder's steak seasoning and rubbed it on some drumsticks. Then I pan fried them until the skin started to slightly crisp and finished it off in the air fryer to cook the meat all the way. The skin was so crispy and flavorful. 10/10 meal
Wholemeal walnut banana bread.
Probably going to make more again in a couple of hours.
I work weird hours so getting to chuck some stuff together and make something tasty with minimal effort is a bonus.
I spent a couple of years living in Alor Setar. Mint is an odd addition and you should try finding blachan/belacan, it stinks like a motherfucker but pulls double duty for those tiny dried shrimp and fish sauce at the same time. Otherwise, sounds delicious.
I bought a tube of shelf stable polenta on a lark. It's basically a log, like cornmeal mush. So, I fried it up to crisp it, and added to a pan with zucchini rounds and marinara and baked it for about forty minutes before I added mozz and finished it for twenty. Shelf stable polenta is apparently very bland and has a rubbery texture. Do not recommend.
I got into arm roast from my raw milk supplier, so I decided to make some for meals this last week on Sunday.
Threw it in tinfoil with some shallots and gochugu peppers, coated it in a mix of oregano/rosemary/garlic salt/white pepper, then slathered it all over with chili garlic paste. Roasted it for 280 for 4.5 hours, and MAN did it turn out good! Made a gravy/sauce with the drippings, some tallow and butter, and a 1/2 cup of red wine and freezing the remnants in some souper cubes for eating next week.
This weekend I'll be making pollo al aljillo, in honor of a bar I used to go to closing down that served it.
