digital transient's Profile

My parents drank this stuff for years! It was found in Polish stores and nature stores back in the 70s. Kind of cool that it's becoming known again.

Made this last night (a half portion) and it got polished off pretty quickly. I think every country in that region has a version of goulash... I know my Polish heritage comes with a recipe, as does my fiance's Russian/Ukrainian. Certainly there are differences between them all, but the general idea is still the same, because chunks of meat + tomato + paprika = pure comfort heaven.

It's always hardest when you try a completely new technique or area of cooking. I found a great recipe for making truffles that looked pretty simple. Well, either I don't know how to follow really simple instructions, or the recipe left out some critical details, because I was left with several teaspoons of separated oil, grainy truffle filling, and a kitchen that smelled great but looked awful.

Next up, reading at least a dozen more recipes from sources I know and trust to figure out what went wrong. (and toss the turd-like "truffles" in the trash... and mourn the waste of good chocolate)

Grilled these on a cast iron grillpan last night, and oh man were they tasty. My fiance still isn't a huge fan of cabbage, but the dressing was declared a decisive winner, and will be used on everything from chicken and fish to whatever veggies I can find that he will eat.

I made these with (extra strong) bourbon because I realized very late in the game that I didn't have any rum in the house. I am not sure how this happened; it must be remedied shortly. In the end, I love the cookies, but my normally not-at-all picky fiance won't touch them. More cookies for me! (and my waistline)

Also: adding chocolate chips was a total win.

I second the yellow comment. You're likely to come into the apt tired from your journey to get there, and the yellow will be both invigorating and sunny... making you want to go out and do things.

My mom *hates* cilantro, even in small quantities. I, on the other hand, could add it to just about everything I make. It might be a super taster thing, though usually those folks also have a strong aversion to celery, and my mom loves celery. If it's behind both, it's clearly not related among foods that trigger it.

The biggest pet peeve I've had comes from reducing the liquid in recipes. "Simmer until educed by half" they say... "about 10 minutes" they say... 30 minutes later, I'm staring at my pot wondering if they misunderstood the word, "simmer."

Made this the other night with ground chicken (that whole post-Thanksgiving oh-god-we-need-to-lose-weight thing) and carrots subbed for mushrooms... and it turned out fantastic! I just finished mopping up the last bits for lunch and would consider licking the bowl if people weren't looking. :-)

My cat would be very excited that I dedicated an entire wall for his scratching "post."

Not that it doesn't look cool, but I just file it under "things I can't do because I have pets."