Foodstuffs
Nov. 11th, 2014 03:10 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceKaren went off to do baby-shower planning with her awesome god-daughter and friends this lunchtime, so Chaz'z lunch was leftover cabbage and belly pork fried up with shallot and chilli and leftover mashed potato into a kind of bubble & hash, or else hash & squeak; all topped off with a couple of fried slices of the black pudding cake and a pair of eggs.
Black pudding cake: I am actually quite pleased. Also interested to note that I had not expected gravity to be a problem, but it was: all the pinhead/steel-cut oatmeal* sank to the bottom, creating a definitively stratified structure. Which kinda wanted to come apart in the pan, hey-ho.
Still, no matter. Yum yum.
Mac's lunch, on the other hand, was broccoli stalks, filched from the turtles' foodbowl.
In other food-related news, I am perpetrating a kind of kimchi crudo: Chinese cabbage chopped and salted overnight under a weight, which wrung out a lot of water; mixed today with a whole lot of red Thai chillies roughly ground up with garlic and ginger and a little rice vinegar. Let that sit airtight for a couple of days at room temp, and we'll see what comes out. Not too much later in my life, I'll head out to the Korean supermarket and pick up what I need for the real thing - but that's seven miles there and back, so not today. Today we go crudo. For science.
*Oh, dear. I seem to have perpetrated a lyric:
Pinhead or steel-cut
These oats are the real cut
Irish is a cook's best friend...
Black pudding cake: I am actually quite pleased. Also interested to note that I had not expected gravity to be a problem, but it was: all the pinhead/steel-cut oatmeal* sank to the bottom, creating a definitively stratified structure. Which kinda wanted to come apart in the pan, hey-ho.
Still, no matter. Yum yum.
Mac's lunch, on the other hand, was broccoli stalks, filched from the turtles' foodbowl.
In other food-related news, I am perpetrating a kind of kimchi crudo: Chinese cabbage chopped and salted overnight under a weight, which wrung out a lot of water; mixed today with a whole lot of red Thai chillies roughly ground up with garlic and ginger and a little rice vinegar. Let that sit airtight for a couple of days at room temp, and we'll see what comes out. Not too much later in my life, I'll head out to the Korean supermarket and pick up what I need for the real thing - but that's seven miles there and back, so not today. Today we go crudo. For science.
*Oh, dear. I seem to have perpetrated a lyric:
Pinhead or steel-cut
These oats are the real cut
Irish is a cook's best friend...