My go to recipe for these is
2 heaping tbsp peanut butter
2 tbsp balsamic vinegar
2 tbsp soy sauce
one tbsp sesame oil
sprinkle on some sesame seeds. Dump hot noodle onto it, mix, and it’s done.
If you want it really stripped of sodium, you could use unsalted peanut butter (or tahini), and leave out the soy sauce, or just a tiny amount. There’s still a good deal of vinegary zing and umami, then I would personally miss the salt. I sometimes add some hot sauce, or baby greens.
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KENTUCKEY (adv.)
Fitting exactly and satisfyingly.
The cardboard box that slides neatly into an exact space in a garage,
or the last book which exactly fills a bookshelf, is said to fit ‘real nice
and kentuckey’.
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Mmmm, pancakes. Today’s came out very tasty.
I keep thinking about getting an electric griddle, though, to keep the cooking temperature more constant. If the gas flame is too low, the pancakes come out flat and dense, because the batter makes the air bubbles but stays liquid long enough to fill the holes in again before it’s cooked. If the flame is too high, the cakes come out flat and not cooked through, because it didn’t have enough time to make bubbles, and got too brown on the outside too soon.
Today’s quiz/joke: Why are pancakes like the sun?
If you say “Because they’re round and golden” that’s a good answer, but not today’s answer.
Today’s answer: Why are pancakes like the sun? Because first they rise, and then they set.
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I was going to guess “having some is delightful, but too much will make you feel awful”.
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FWIW, I grew up with an electric fry pan, and yes, the consistency is really helpful. Plus, the ability to cook more at a time, if you get a longer rectangle one. Also useful for hash browns, cooking lots of meats (including vegetarian versions) like burgers, sausages, breakfast links, etc.
Childhood:
Current choice (I’m an adult, I can treat myself to Zojirushi):
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I think everyone in the 1950’s had that Westinghouse pan. Probably still working fine today?
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I picked up a cast iron galette pan for <€20. Every pancake is the way I want it, first to last. I do tend to do more crepe style than American though. One person in the house likes more American style. Which is a bit closer to what we’d call a drop scone. You could do a few of them on the pan.
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If I got access, I’d definitely snap it up, because I’m sure you’re right!
Also, the quintessential toaster? Yeah, I’d grab that too.
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Any suggestions for what to do with spring onion tops?
The way they sell these at the farmers’ markets, you get a small white bulb and then lots and lots of green stuff.
Pesto? Soup?
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finishing garnish e.g. on top of curry, miso soup, noodle dishes or soups (phó, ramen, etc.), mixed with cilanto (corriander leaves) and topping broiled, blackened, baked or poached fish or tacos of any sort…
man, i use these a lot, but for that crisp, green onion-y taste to accentuate flavors of the dish.
the only way i ever cook them is in a wine deglaze after pan frying dredged calf liver with the white part of the onion. reduce and top the liver.
that’s how i like it, anyhow.
eta: you probably already do all that.
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NO! I do not – yet.
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Yeah, scallions are all about the green tops! The onion part I chuck in just before my stir fry is finished (julienned) but the green parts are great after the cooking on nearly anything.
Also, and much less gourmandy than el Jefe, but cheese sandwiches. Can’t eat them without.
Very fine chop they’ll also do in a pinch for fines herbes omelette if you don’t have chives. Which I haven’t for a couple of years.
ETA
For me big bulbs imply scallions not at their best. Or just later in the season. Scallions are at their best when the bulb isn’t even bulging but is as thick as the leaves/stalk.
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Hmmm… it sounded like @MrShiv was asking about spring onions, not scallions? (I can’t speak for MrShiv, of course)
[emphasis theirs]
Scallions and green onions are literally the same thing . There. Now you know. The only difference is how they’re chosen to be labeled at the store. Spring onions, on the other hand, are a different thing. The bulb of a spring onion is much larger , compared to the small, not-so-bulbous scallion. The bulb of a spring onion actually looks like a mini onion, spherical and bright white.
Most scallions (and green onions) never grow true bulbs. The ends of the stalks stay small. Spring onions on the other hand are a different species that do produce bulbs once they mature.
In terms of flavor, scallions have the sharp, somewhat-spicy, peppery flavor that white and yellow onions produce. This makes them a nice substitute for small amounts of chopped onions, in a pinch. Spring onions, on the other hand, possess a lot more sweetness , which makes them a good stand-in for sweet onions.
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Correct. Spring onions is what I have lots of. And here it is almost summer
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Since I’m usually doing a lot of grilling during that, I usually go ahead and grill the whole spring onion with whatever else I’m doing.
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I actually had spring onions tonight for dinner so they’re already cut up, or I would show you a photo. The top has the globe flowery part (as alliums do) if you let it grow, and while the spring onion itself is small the green stalk is about 3 feet high.
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