Dinner, pre-happening

[desperance]

My office smells ... mostly of caramel.

It's odd, how some smells seem more potent close-to, and others carry further. The kitchen is quite gingery, the hallway is all soy.

For yes, I am cooking Chinese tonight. I have caramelised sugar in oil (which I find bizarrely easier than doing it in water, or just the sugar alone: why is this?) for Chairman Mao's Pork; I have simmered Sweet & Sour Spareribs; I have fried & sauced Three Teacup Chicken. I should go now and prepare Genghis Khan Beef. And other things.

But, I confess, I am a little tired now. And - alas! - not at all hungry.

Also, I have to vacuum.

*sigh*

Comments

[birdsedge.livejournal.com]

How many do you cook for? i.e. Do you do large or small quantities?

[desperance.livejournal.com]

Yes and no. I like small parties better than big ones; indeed I can't actually seat more than six here, tho' I sometimes cook for eight or ten in friends' houses. I did once cater a full Christmas dinner, with five courses and three choices per course, for thirty - but only once.

On the other hand, I always over-cater. I'm cooking for five tonight; there will be seven or eight dishes, and I will worry that I haven't done enough, and there will be lots of leftovers. 'Tis ever thus. I have no judgement of quantity, appetite, capacity in others. Or in myself: I always think I can eat more than actually I do. Perhaps because I used to, and my inner scales haven't adjusted yet?

[birdsedge.livejournal.com]

I like cooking reasonably large quantities. I excel at Christmas dinner for fourteen, for instance. (Yes I have a seven-burner double oven range.)

[pennski.livejournal.com]

*Has range envy*.

[desperance.livejournal.com]

*envies you* (I have a slimline old-fashioned four-burner stove. With two ovens, though, and an eye-level grill. But my kitchen is Too Small for a real range.)