Triangular scones? I thought you were making British-style?
I bet you rhyme it with cone, too.
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I couldnāt figure out how to make them English shaped, and yes, they rhyme with bone, not brawn 
Iāve been brainstorming other things I could bring into the office, food wise. And three that just occurred to me: Miso soup (I love it for breakfast), pho, andā¦ Spam musabi.
There are only two vegetarians, bit do you think people might be weirded out? They are almost to a person northern Indian.
Spam musabi
This is happening
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Why does your nori have all those holes in it?
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It isnāt as holy as you think. Not grade A nori, but good enough.
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Iām a capital āSā Sushi snob. I also know how hard it is to form it perfectly. Itās absolutely amazing the difference between nigiri crafted by someone whoās spent a proper apprenticeship and 10 years or more doing it constantly, and the rather half-assed crap I turn out on occasion. Iād never think of calling myself āItamaeā, but I get a little anal about sushi. Sorry for spilling my neurosis.
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Oh, I know. Iāve been practicing with rice for a couple years, and it is maddening. I wouldnāt be allowed to be an apprentice of an apprentice. But I still enjoy it.
And the nori didnāt really have holes. It just wasnāt evenly thick, so some parts were a tad translucent. Thatās what you get for $3 nori from Safeway.
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Iām totes giving you crap for that.
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Chai/masala tea/Indian tea - I make this at least three or four times a week. There are variations, but this is what I put in:
- A large stick of cinnamon
- 12 cardamom pods (cut open)
- About an inch of ginger, sliced
- 2 bay leaves
- 12-15 twists of black pepper
- 8 cloves
- A little grated nutmeg
- Pieces of vanilla
(There should also be star anise, but I donāt have any at the moment)
Boil in 1.5 litres of water for about 5 minutes until water is coloured (quite a bit darker than in the photo). Add tea to taste (I add 3 teabags) and reduce heat. Meanwhile heat 500 ml milk in the microwave. Once itās almost boiling, add to the tea and strain out the spices. There is a bit of sediment, but not much. The milk:water ratio should be 50:50 and there should be a sweetener, but I donāt have a sweet tooth and I prefer less milk.
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damn i want some now.
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Damn, I havenāt made borscht in a long time.
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Indeed, good idea to make it.
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Last night, I made fish chowder for the first time, using this recipe. Super simple, and it turned out really well! I used olive oil (instead of butter/margarine), gold potatoes, and cod filets from Trader Joeās (frozen, thawed overnight in fridge). Added a couple teaspoons of corn starch with the milk to thicken it a smidge. Cut the salt in half. Also threw in a couple of bay leaves.
No pictures, becauseā¦ well, youāve seen chowder before, right? Not particularly photogenic. But it was tasty!
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Beef stew. This will be updated with pics.
Start with portabrlla for the red wine sauce.
Sloppily cut onion, but it will all be purred and strained
I want a mushroom onion jam, to with go.atoes will be added.
Wine time, then tomatoes to taste. The mushroom and onion taste like umami Jammy goodness.
Half a bottle of wine, three Roma to.atoes, and a generous amount of rosemary.
A pale to light brown roux for thicking
Finished sauce.
When I get home Iāll cube and flour the cow, and apply copius heat and pressure so they get a good crust. Then half a potatoe, some onion chunks, simmer for an hour, and experience heaven.
Hmm, lacks the sheem I like. Perhaps the cow fat will add it. And I need to add some for presentation. Melba toast? Herbs?
The cow!!
Glazed carrots pepin style, and horseradish thyme beets.
The final garnish will be parsly, and it will be served with toast.
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This duck is too large! (no its not)
Iām just more used to something thats 6lbsā¦ not 6kgs.
Add an extra hour of cooking time I guess its time for more wine! woooooo
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Pekin? Muscovy? Do tell!
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