Recipes, experiments (successful or otherwise), food you remember from your childhood, eating out. It's all welcome here.
Ori's imitation miso soup: a ROUSING success.
If you have miso on hand here's what you do:
heat up a pot of water,
Take Any seaweed you have in the house and soak it for a few minutes in the hot water. strain the seaweed out —leaving a brown broth that smells and tastes like the sea. add miso to taste, plus leeks, tofu mushrooms and whatever else floats your boat.
If you do not have seaweed, add soysauce to the water. this is ori's imitation part. :D
serve to a hungry hard working husband and enjoy your well-earned praise.
DoodlesMeatballs and mushroom gravy tonight. Cheapo pseudo stroganoff.
Take ground beef and breadcrumbs, mix together with worchestershire sauce, soy sauce, and a bit of garlic powder. Mix it up really well, and form into meatballs. Fry them, then cover them with two cans of condensed cream of mushroom soup. Mix in half a can of milk, and serve over noodles.
Tastes amazing when drunk.
"I don't know how I do it. I'm like the Mr. Bean of sex." -DrunkscriblerianI made bread last night. Sourdough, from my levain, Jean-Paul.
The child is father to the man —OedipusI'm pretty sure she meant broiling. Grilling is good too.
Re: Miso as a marinade, beef or pork. I haven't tried it on chicken. I start with about a cup or so of water and then a big spoonful of the miso and swizzle it around until it dissolves. Then I'll throw in the other flavorings depending on my mood and the day. Stick it all in a plastic bag and put it in the fridge for a while.
I've decided I'm going to grill those drumsticks. Time to get the grill back into rotation.
We generally do a baked salmon due to ease. Throw some tin foil on the pan, put the salmon on top, sprinkle with pepper and Tony's coat with butter and lemon juice and bake as directed.
Fight smart, not fair.

Hey, maybe this is a good thread to ask a question that I asked ages ago in a yack fest thread and never got answered.
I've noticed that a lot of people talk about pecan pie, but it's obviously not the same sort of pecan pie that I'm used to.
The pecan pie my mother made consisted of a crust, a fairly dry pecan filling, and then a top layer of chewy browned meringue. Anybody else encountered this?
Be not afraid...