![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
I didn't make it for dinner because it's soup and ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
teinedreugan just isn't a soup kinda guy. Got the stuff at the grocery when we were getting materials for dinner, though, which provoked a conversation that went something like, "I know what I'm doing, really." "It doesn't look like it."
Dinner was good, though. (Brown chicken breasts in butter. Add a little chopped garlic and white wine. Mix up a can of cream of mushroom soup with most of a canful of milk to rinse out the remainder and a touch of Worcestershire sauce. Add sauce to pot when garlic has cooked a little. Cover. When done, grate fresh parmesan over the thing.)
Anyway. Flavor craving. I knew I could handle it with pho, but the kickass pho place is not usefully situated. Got stuff. Started a broth going with water and a mushroom stock cube. In sesame oil, two cloves garlic (chopped), a stick of celery, two white mushrooms. Cook until celery bright green, add to broth. Also in oil, lightly toast-fry-something some lentils, add to broth. Add some barley to broth. Add the meat that started marinating ~4-5 hours ago (in rice wine and soy sauce with Chinese five-spice, which is the only way I can get star anise easily) and its marinade. Cook very slowly, periodically wandering through to add flavoring agents because it's not quite right (resulting in an addendum of a tiny amount of cayenne, some mint, salt, cilantro on the pho principle, probably more scallions than I really needed but they wouldn't keep much longer, and a little more salt).
oneironaut asked if I wasn't one of the people for whom cilantro tastes like soap, which got a 'Yes, and?' response that gtst found perplexing.
Ah well. ;) I have my flavor-craving satisfied. Next time I cut up the meat into smaller pieces though.
I was going to add noodles, but decided the broth was already cluttered enough. So I have more noodles. And soup. Yay soup.
teinedreugan just isn't a soup kinda guy. Got the stuff at the grocery when we were getting materials for dinner, though, which provoked a conversation that went something like, "I know what I'm doing, really." "It doesn't look like it."Dinner was good, though. (Brown chicken breasts in butter. Add a little chopped garlic and white wine. Mix up a can of cream of mushroom soup with most of a canful of milk to rinse out the remainder and a touch of Worcestershire sauce. Add sauce to pot when garlic has cooked a little. Cover. When done, grate fresh parmesan over the thing.)
Anyway. Flavor craving. I knew I could handle it with pho, but the kickass pho place is not usefully situated. Got stuff. Started a broth going with water and a mushroom stock cube. In sesame oil, two cloves garlic (chopped), a stick of celery, two white mushrooms. Cook until celery bright green, add to broth. Also in oil, lightly toast-fry-something some lentils, add to broth. Add some barley to broth. Add the meat that started marinating ~4-5 hours ago (in rice wine and soy sauce with Chinese five-spice, which is the only way I can get star anise easily) and its marinade. Cook very slowly, periodically wandering through to add flavoring agents because it's not quite right (resulting in an addendum of a tiny amount of cayenne, some mint, salt, cilantro on the pho principle, probably more scallions than I really needed but they wouldn't keep much longer, and a little more salt).
oneironaut asked if I wasn't one of the people for whom cilantro tastes like soap, which got a 'Yes, and?' response that gtst found perplexing.Ah well. ;) I have my flavor-craving satisfied. Next time I cut up the meat into smaller pieces though.
I was going to add noodles, but decided the broth was already cluttered enough. So I have more noodles. And soup. Yay soup.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
From:
no subject
From:
no subject
From:
no subject