Apr 4, 2020
Brb guys, gon make this cookie recipe i stole from my old job
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Brb guys, gon make this cookie recipe i stole from my old job
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WORK LUNCHES AGAIN. This time I made homemade teriyaki sauce based on J. Kenji Lopez-Alt's recipe. Couldn't get ginger root locally so just used more powder. Also forgot to pick up a carrot but I'm not missing the flavor in the final product. I sliced up pork ribs, let them marinate overnight. Chopped up an onion and added it in and pan fry. Made white rice in the Instant Pot with a little extra water to make it sticky. Then I added some canned mushrooms in order to get rid of it. Mixed it all together, then give another little drizzle of sauce to finish.
My pork slices marinated in dark soy sauce are amazing so far. Woke up in the middle of the night needing a snack, so it was the pork and Korean BBQ sauce on an onion bun. Not even heated up, just great.
Going to make a big batch of teriyaki sauce, probably next week. Gotta order some sake and mirin. Small town groceries are very limiting.
EGGS. It's a big egg scramble, should last a few days. 18 eggs. Also pan fry diced onions, peppers, mushrooms, and Spam (in this case, Korean BBQ flavor, but I'm not picky). Eggs scrambled with taco seasoning, little bit of shredded cheese. The sauce is just sour cream mixed with taco sauce.
Also sliced up a pork roast to little pieces and am marinating it in dark soy sauce. Will mess with that tomorrow.
WORK LUNCHES. This one is pretty typical of what I make. I made quinoa in the Instant Pot, chopped up half of a big onion and some mini peppers, cooked up some seasoned ground turkey, mixed it all up, split it into two containers, then used different sauces in each. Obviously canned Indian sauces are inferior, but this is just cheap, quick, and easy. They do the job.
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FALAFEL. It didn't turn out as I'd hoped. My last batch was tastier. I think I didn't use enough oil when painting it in the oven so it's a little dry. I was trying to be somewhat healthy about it but I probably sacrificed taste. But I'll still eat it. Tomorrow I'll make a quinoa dish so I have work lunches for the week. Also have some ground turkey thawing for taco meat.
Gonna make falafel sometime this month. Probably next weekend. It's probably blasphemy but I bake it in the oven instead of deep fry. I also make it into little bars instead of balls for ease of use in flatbread. But the recipe itself is pretty traditional.
why can I never cook accurate portions of pasta 🍝