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Very full!

It's been a full day of shopping and cooking :) We went to a lot of the South Austin thrift stores today. I picked up an electric fondue pot, some serving plates, and a couple other odds and ends, and then we came home for dinner with Flippant, KT Kat and Sdocat (and of course Nightfolf, but he lives here now). Dinner was a cheddar-beer fondue, with chunks of sourdough, artisan bread, and little tiny meatballs (along with some other stuff), and barbaque'd chicken with my father's very basic lemon/butter/ketchup sauce--I actually cooked them perfectly, not too overdone, but no pink--the secret was to use a meat thermometer :)

Very stuffed, and Whines is cleaning up the kitchen now :)

Comments

( 4 comments — Leave a comment )
ihuitl
Jul. 8th, 2007 06:46 am (UTC)
I am making soup:

Sautee in olive oil:
3 gloves garlic, diced
1 yellow onion, chopped
1 green onion, diced

Add:
a bunch of cilantro, chopped
a bunch of strange small japanese mushrooms
diced pepper of some unknown origin growing in the backyard
2 1/2 cups water or something

simmer.

How do you think this will taste?
spottylogic
Jul. 8th, 2007 01:13 pm (UTC)
I'd definately use broth--at least vegetable broth, if not chicken broth--or the liquid's going to be a little bland. And I'm frightened of the pepper from the back yard, unless you've worked with it before, ornamental peppers can be astonishingly hot!

One possible ID for your backyard pepper: chili pequin, a native Texas wild plant that down here grows wild in people's back yards. It's only very not, not unimaginably hot.

You might also want to add a pinch of salt and a bigger pinch of black pepper, just to make the soup part a bit more savory. I've also found that enoki mushrooms (the long white ones with the tiny heads) and straw mushrooms (the tiny ones that are very soggy, and look like the muzzle of a tan dog with a black nose) are a little on the flavorless side, so you might consider using some shiitaki mushrooms if you're aiming for an oriental flavor, or just button/white mushrooms if you just want a veggie flavor.

Ultimately, that's all aesthetic choice, the basic principle of "fry veggies and simmer" is sound, and should turn out well on its own. You can add the salt and pepper-type stuff afterward if you need more savor, I personally overspice things a lot.

Hope it turns out well :)
ihuitl
Jul. 8th, 2007 05:48 pm (UTC)
We worked with the pepper before and its quite mild.

Forgot to mention the seasonings I added:
salt
pepper
cumin
dash of ginger
bit of cardamom

It came out rather decent overall; the general consensus was that it would be a great broth to add chunks of grilled whitefish in. We considered chicken bullion at first but instead added some miso paste.
spottylogic
Jul. 8th, 2007 08:21 pm (UTC)
I like the addition of cardamom. It adds that delicate note of "huh?" that confuses the western pallate :) Sounds tasty!
( 4 comments — Leave a comment )

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