Back-of-the-cupboard fried-rice tonight, topped with egg curls, pickled ginger, carrot & daikon relish and crispy onions.
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I tried looking up âegg curlsâ and all the results are for products that curl hair/recipes for using eggwhites and olive oil to set curls in hair.
So, uh, me being an ignorant non-cooking person, could you edify me?
Dunno what theyâre properly called, but you make a very thin, seasoned omelette, roll it up and slice it so you get little spirals of egg. Thereâs probably a non-confusing cheffy word for them.
Like this?
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Thatâs totally them! With a recipe and everything. Awesome. 
I normally just season with a splash of fish sauce and a squirt of Sriracha and some chopped coriander.
Yay! I learned something today.
That does look awesome! Thanks for posting the recipe.
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I discovered the hell from whence this came.
Enjoy. And by that I mean donât enjoy.
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!
Whatâs with the obsession of that era: embedding foods in jelly (or jell-o for the Americans/date-rapists)!?
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I have no idea. My aunts and uncles and my mom and dadâs cousins all make âspecial jello saladsâ. Theyâre usually composed of some kind of jello, weird clotty whipped cream, and either diced fruit or vegetables.
Pretty much nobody eats that shit, but that doesnât stop them from making it. I donât like jello on a good day, so being forced by mom and dad to eat a big plate full of slime and withered produce mixed with cum-consistency whipped cream was a special torture as a kid.
Still not as bad as the lutefisk theyâd make me eat every year. They stopped making me the year the lutefisk made everyone sick, because grandma lost count of how many times she rinsed it, and that number turned out to be zero.
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Back in the day, the only fruits & vegs we Midwesterners could get in the winter (other than onions, potatoes, and carrots) were canned or frozen. Putting them in jello was the least objectionable way to deal with the consistency and âtasteâ.
I can remember when getting an orange in your Christmas stocking really was a major treat!
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My mom moved us to CA (from the midwest) when I was a tiny tot. Despite access to loads of fresh stuff, she still put canned fruit into jello. And cottage cheese. She did use fresh carrots, though. Gotta have fresh carrot shreds in your lime jello.
Lucky for us, she stopped making loaded jello before the 70s ended.
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Cornbread (from scratch), along with chili (made from things in cans and packages).
Fresh out of the oven!
Cornbread really isnât photogenic, is it.
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Looks good to me. I reckon youâll live. 
Apocalypse Wings for dinner tonight. Om nom nom 
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Smoked pork in about 6 hours time.
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Dinner plans canceled after being pushed back for first an hour, then another half hour. Gives me time at home to make some rye bread for tomorrow, but what about dinner?
Itâs too late to start cooking. Guess thatâs what frozen tamales are for!
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So after running errands/shopping whatnot all day dinner turned out to be umm we dunno. So a minor improv of pasta carbonara. I used the ham we got on the grocery run instead of pancetta and added a garlic clove and peas. It was a bit sweet as it was maple ham but it worked.
And out of the smoker. BBQ pork with pickled carrot, pineapple, ginger, mango chutney, olives, cheese and bread.
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You Martians eat so well. What are the translucent blobs on the salad?
Home-made pickled ginger. Really easy to make, too. Itâs just ginger, vinegar and a source of sweetness, so sugar, honey, maple syrup or whatever.
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