I gotta say, it was a pretty good day:
- Was reassured that I didn't offend a boss-like-type a few weeks ago when I vomitted from excessive wine-drinking, at his table, by being invited out to drink with him again tonight. He even paid for my beer.
- Finally tried using a plunger on my chronically slow bathroom drain. To good effect, I'm 99% sure I can
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Peel and cut vegetables as needed and desired (in Japan the baseline is potatoes, onions, and carrots), put in a put, boil until cooked, add curry roux.
Then there are other bonuses you can add, cooking some meat and throwing it in at the same time as the roux. Pre-cooking some of the vegetables so they flavor differently than when they boil (of special interest here is garlic and onions). Adjusting the seasoning from the basic roux flavor is the simplest sort of ad-hoc cooking.
Last night's load-out was:
2 medium/large satsumaimo (a kind of sweet potato)
4 small potato
2 "packs" of mushrooms
3 carrots
1 bunch of spinach
2 bunches mizuna (a type of mustard green)
3 pre-browned onions finished with about 300 grams of beef
a fistload of dried red-pepper (spicy)
With the satsumaimo and the carrots the curry was in danger of being scary-sweet, but grilling the onions to near crusty black and the neutral spicyness of red chili peppers kept us in balance.
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That's exactly the kind of thing that makes me frustrated with myself about procrastinating. "WHY didn't I do this three months ago, exactly? Too busy playing mock-Oblivion to make my life better?" Mock-Oblivion is where I play Oblivion but I just go around killing people or knocking their books off their shelves, and then not saving it.
How'd your pickles turn out, by the way? I saw a rather large pickler on sale at Nagasakiya today for half the price of the small one I was more or less intending to get. They both seemed to have the same features so it's just a question of whether I want to afford the extra fridge space. It goes in the fridge, right?
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I put it in the fridge, I'm totally unclear on whether or not that's supposed to be necessary. I'm sure if you're doing a shallow-pickling, or pickling in a non-preservative brine it should be.
I wonder what it tastes like if you boil seawater for an hour and then try and pickle stuff in it...
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If you lack the strong stomach, replace screwdriver and pliers with drano.
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Japan's water treatment system hasn't needed to buy disinfectant for months, because of the quantity of chlorinated gels I've poured down my shower hole. Though, basically speaking, I don't shirk the foulness of pulling up my own filth-glommed old hair.
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