First of all, the picture of the brussels sprouts stalk is unrelated. (I got it at Trader Joe’s for helllaaa cheap.) I took it awhile ago when I still hoped that this phone’s camera could launch a food blog. I’ve since been disabused of that notion, especially since this damn thing doesn’t have a flash and Monk’s Kettle is lit too low to take a picture. Now that we got that out of the way, I need to get serious here.
Social conventions can sometimes get in the way of enjoying food.
I’ve woken up for the past 3 mornings to the drumbeat of rain on my roof. The rain itself is not terribly unusual, but the sheer volume seems out of the ordinary and, aside from temporary respites, the storm doesn’t seem to be abating. It’s the perfect time to sit at home and curl up in a blanket in front of the TV with a bowl of soup… that is if you don’t, you know, work or go to school or whatever. Unfortunately, I fall in the school-going category. So “nice warming bowl of soup” got upgraded to “nice burning sriracha marinated chicken strips with garlic horseradish chili oil and dill dipping sauce.”
I saw the recipe for these chicken strips on reddit originally and the poster from reddit saw it on foodgawker, which led him to Life’s Ambrosia. I gotta thank all three of them, because the recipe is simple and good. Especially if you like heat. But even if you don’t, this recipe can be modified to your taste preferences.
Cold apple pie. Delicious. Merited a brand new category.
I usually prefer savory to sweet, but this was good.
I hesitate to call this concoction perfect only because perfection in cooking really is in the mouth of the beholder (tongue of the beholder?). I might think a dish is perfect and you might complain that it’s too spicy. Then, of course, I will make fun of you for being a baby, but that is beside the point.
Anyway, this post is about both a technique for making (nearly) perfect floats and some carbonated beverages that you might not have thought of using as a substitute for root beer.
(Continued)
Stir fry is pretty damn easy to make, even though purists might say that I’m not really stir frying because I’m not cooking it in a wok. Well, the reason I’m not cooking it in a wok is because:
