kiya

Rasfc has been discussing ways of cooking rice. I, while kicking around wondering what to make for dinner (since

teinedreugan's out playing cards tonight) decided to implement thoughts on same.

Good stuff.

The usual two cups of water to a cup of rice was the start, though I put in extra water because I was messing with it and because I don't have a lid for the pot so it's not steaming so well. I chopped up the last of the bit of onion I have, because today is the Day of Chewing Onions for Bast according to the Per Ankh calendar and I like onions so why not? and added the chopped onion to the rice along with five little shrivelled red hot peppers I had left over from making flavored oil for

brooksmoses.

And speaking of flavored oil, I used that and some butter and some white vinegar and cooked some chicken chopped as fine as I could get it (well, to be more accurate, as fine as I wanted to be bothered with) in that, and then added it to the rice and stirred it around so it was all well mixed.

And when the rice was done, I poured two eggs (lightly beaten) over top of it all and stirred it around until the egg cooked from the retained heat.

Foooood.

Current Mood: hungry
Current Music: "The End of the Tour", TMBG

Tags:

cooking

Made the marinade for the roast. It smells good. Roast is now soaking happily. The marinade tastes remarkably like a non-pickle relish.

Went to the doctor today. A while back, I had what I'm guessing was three or four minor ailments strike simultaneously; the combination of them provided me with a spectrum of symptoms which, if presumed to be a part of a single cause, scared the hell out of me. (And stress aggravates one of said ailments; it's not quite chronic, but it's predictable.) I went to the doctor. Got tests. Had a lot of aggravation with blood tests. Got referred to a hematologist. He said my blood tests looked like I was coming off a bad cold or something.

Had my physical for the year last month. Normal tests stuff; some of them are still weird. (At this point I'm guessing this is another one of those places where my body functions just on the sharp edge of what people peer at quizzically.) So, referral to a nephrologist this time.

So I went to the doctor today and came out with two more appointments. Wheeee.

Must . . . resist. . . urge . . . to be really depressed. I accomplished stuff today. I spackled. I made marinade that smells good and tastes like relish. Gaming tomorrow. Must remember

keshwyn's turnip.

Current Mood: moody
Current Music: "Higher", Creed

Tags:

cooking,
day day

I've had that damn Doonesbury line stuck in my head for a couple of weeks.

keshwyn, I have your turnip.

teinedreugan and I went to the grocery to get supplies for making dinner this weekend, 'cause I need to start the marinating tomorrow. I wanted to get the supplies for everything, but the only beet in the grocery was a poor tiny wee thing that was hiding in the lettuce, and that's not enough for beets.

No celeriac. Though

teinedreugan thinks the current assortment of vegetables may be the largest variety we've ever had in the house.

Today's irony: I'm looking for cooking wine for making a roast in cream sauce, traditionally prepared with bacon fat. (Which tradition I shall be modifying.) The only cooking wine in the store that I can find . . . is kosher.

Current Mood: hungry

Tags:

cooking

teinedreugan and I went to the grocery store. Yay food. (We needed food for dinner for tonight and also for tomorrow;

autumnesquirrel and

sstaten over for dinner tomorrow, and thus must be fed.) So I made a beef stir-fry with a really terrific marinade on the beef. Didn't put it in for long enough, because we only got to the grocery at seven, and even with a late dinner that doesn't provide enough time for a really really good marinating.

But the marinade was a decent-sized splash of rice vinegar, a lot of soy sauce, a moderate amount of sesame oil, a heaping spoonful of shredded ginger (I came to the conclusion that for some reason I can't keep ginger root around like my parents did, so I broke down and bought a jar of shredded ginger), and two heaping spoonfuls of cornstarch. Good stuff.

Mostly I'm writing 'cause there was something in the checkout line I felt a need to share with the world. This being a National Enquirer headline. (For those people who aren't familiar with this notable entity, the Enquirer is one of the gossip rags which occasionally wanders into UFO sightings and the like. Okay,

teinedreugan insists it's not occasionally.)

Gist of the headline I never expected to see in the Enquirer: Shocking News: Clone Baby a Fake!.

Current Mood: full
Current Music: "Secure Yourself," Indigo Girls

Tags:

So. While I was down visiting my father over Christmastide, I noticed that he had a jar of juniper berries in his spice rack. Unopened, but juniper berries. I asked Dad if I could have them, and he said I could, so now I have juniper berries.

So I have juniper berries, and am pondering at my recipe for wild-game style roast. Which looks quite good, though somewhat outside my normal experience of food, and like a lot of Polish food of my experience, very rich.

The roast is supposed to be marinated for two days. Mmm.

The marinade requires carrots (to which I am allergic) and celeriac (which I'm not sure if I'll be able to find). Anyone know of good substitutions for either of these? (

teinedreugan thought maybe a small turnip for the carrot, perhaps, and I guess some celery might be usable for the celeriac if I can't find it, but I appeal to the more experienced.)

alhandra, thoughts? Anyone else?

Current Mood: contemplative
Current Music: "Man on the Moon", REM

Tags:

cooking

( . . .because I haven't felt like much. )

Current Mood: blah
Current Music: I think it's called "Everything's Gone Green", New Order

Tags:

which made me think of

keshwyn.

"The seasoning that is most often added to game in the Polish cuisine is dried juniper berries."

( Recipe for Juniper Sauce )

Current Mood: hungry
Current Music: "Tie Your Mother Down," Queen

Tags:

cooking,
slavic

Apparently there's a legend-of-the-two-strangers in Polish history, associated with the Piast dynasty. I think I've seen that in Greek and Old Testament sources before -- the two strangers who are turned away from one or more places until they find someone who will take them in and feed them, and they bestow upon that house blessings. . . . I wonder what the ur-story for that is.

Beer and mead were brewed in the home, for regular use; wine didn't become popular until later. A chronicler in the 1400s noted that prince got a release from the Pope from an oath of making a pilgrimage to the Holy Land because there was no beer or mead to be had there! Now that's taking your drink seriously. (It was also said that Pope Clement VIII was so fond of Warka beer that he cried out for it on his sickbed, and some of the cardinals took him for calling upon some saint.)

I find myself strangely tempted by some of these beer soup recipes. And the kashas look fine. Must experiment.

Current Mood: fascinated

Tags:

I'm far from being a full-time foodie, but I do, occasionally, have rampaging moments of, "I wanna cook." I'm in one at the moment. (Tonight I intend to make soup. I got the fixings for two kinds of soup; I'll probably do the wild rice soup instead of the hot and sour, though there's a possibility I'll make both.)

But anyway. I wound up assembling dinner. Today seems to be Yellow Food Day. Y'see, a while back I was reading Issola, and saw within it a comment on rice made with honey, ginger, and saffron. And I said, "Ooh."

( Onward foodiness. )

Current Mood: full

Tags:

cooking

Mmm, food.

Marinate, marinate, marinate.

We're eating more beets!

Yay food.

Cooking ponders.

I haven't said much

Random food trivia

Reading my shiny new cookbook. . .

An outbreak of foodiness.

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