This is too amazing not to share.
A microbial instrument, made with the off-gassing from fermented foods like kim chi. It’s haunting!
ah, the childlike love for lists of our favorite things. the same funny holdover from childhood that makes pinterest so popular.
allspice, avocado, balsamic, blackberry, bleu cheese, blueberry, butter, caramel, cashew, cinnamon, crab, cream, date, fig, fish, ginger, goat cheese, hickory, honey, hops, lemon-dill, mango, sesame, smokey, sorrel, spicy, strawberry, sweet, toffee, vanilla, walnut.
my favorite smell is cedar/pine/vanilla/spice, and my favorite number is…. just kidding.
lists! a great source of comfort.
Tempted to call for take-out because you don’t have any food in the house? Here’s some Americanized Chinese food for a lazy day!
In a (separate) frying pan, heat canola oil. fry raw unseasoned meat or meat substitute or mushrooms in it (optional, of course) and set aside.
In same frying pan (no need to rinse it,) fry onions on medium-high, stirring frequently. When translucent, add fresh minced ginger or garlic. When aromatic, add leftover rice. Cook a few minutes.
Re-add the meat or mushrooms, and, if you like, a handful of frozen peas. Remember to stir frequently.
In a bowl, whisk together a fair amount of either tamari, soy sauce, or hoisin if you like it super-sweet. Add peanut or sesame oil, sesame seeds, a little rice wine vinegar, little Sriracha (to taste,) cooking sherry, two drops of fish sauce, and a little miso.
When the broccoli is done steaming, cut it into pieces and throw it into the pan. Crack a few eggs over it and stir immediately. Cook a few minutes.
Pour the liquid evenly over the food while stirring. Cook a few minutes. Eat.
This tastes exactly like Americanized Chinese take-out fried rice. It’s easy to customize – eggplant fried rice, steak fried rice, fish fried rice, whatever you have in the house! A great dinner for those times there’s nothing in the house and you’re tempted to spend money on takeout. This costs almost nothing to make and has big flavor. You can’t go wrong with it – snap peas, carrots, leftover baked potatoes – you can stick any food into fried rice.
FRIED RICE QUESTIONS
“How come my fried rice doesn’t taste like take-out?”
You won’t like my answer. Restaurants use WAY more oil and sugar than most home cooks would ever dream of.
“Why is it mushy or sticking together?”
Don’t use fresh rice! If you cooked the rice the same day you tried to fry it, that’s your problem. It needs to lose moisture. Make rice, stick it in your fridge, and fry it tomorrow or the next day.
If your rice is leftover, you’re not using enough heat! Kick it up to medium-high, or higher if you have someone to stir it constantly for you while you dump in ingredients. Don’t add anything to the pan until it’s super hot!
“What if I’m totally broke?”
Just go for soy sauce with ginger. Rice wine vinegar is cheap and a great investment, but if limes are cheaper in your area, go for those instead.
these recipes just received their two hundredth LIKE!
thank you so much to everyone around the world who supports this project!
as of today, this project has almost six thousand views from NINETY-SIX countries around the world!
Since February 2012, these recipes have had visitors from:
Algeria, Angola, Antigua and Barbuda, Argentina, Armenia, Australia, Austria, Bahamas, Bahrain, Bangladesh, Barbados, Belgium, Bermuda, Bolivia, Bosnia and Herzegovina, Brazil, Brunei Darussalam, Bulgaria, Cambodia, Cameroon, Canada, Cayman Islands, Chile, Colombia, Costa Rica, Croatia, Cyprus, Czech Republic, Denmark, Dominican Republic, Ecuador, Egypt, El Salvador, Fiji, Finland, France, French Guiana, Georgia, Germany, Greece, Guam, Guatemala, Hong Kong, Hungary, Iceland, India, Indonesia, Iraq, Ireland, Israel, Italy, Jamaica, Japan, Jersey, Jordan, Kenya, Kuwait, Latvia, Lebanon, Libya, Macedonia, Madagascar, Malaysia, Maldives, Mali, Malta, Martinique, Mauritius, Mexico, Mongolia, Morocco, Nepal, Netherlands, New Zealand, Nigeria, Norway, Oman, Pakistan, Panama, Papua New Guinea, Palestine, Paraguay, Peru, Philippines, Poland, Portugal, Qatar, Republic of Korea, Réunion, Romania, Russian Federation, Saudi Arabia, Senegal, Serbia, Singapore, Slovakia, Slovenia, South Africa, Spain, Sri Lanka, Sudan, Sweden, Switzerland, Taiwan, Tanzania, Thailand, Trinidad and Tobago, Tunisia, Turkey, Ukraine, United Arab Emirates, United Kingdom, United Republic of Tanzania, United States, Uruguay, Vanuatu, Venezuela, Viet Nam, Virgin Islands.
(119 countries out of 206!)
I am so happy to see you here! Don’t be shy. Please leave a comment! Teach me how your family makes something, or share what you think about a recipe you tried!
I’d love to see a community of people sharing their experiences and preferences so we can all learn more!
i am squealing delightedly
thank you so much again to this site for hosting the contest that hooked me up with a free food processor!
leftover chicken that had been marinated and cooked in a simple rice-wine-vinegar-hoisin-tamari-sherry sauce
orange-grape juice spiked with juniper bitters
and for dessert, caramel ice cream with crushed cookies on top (the cookies were passed out during lunch for free! why? something about jesus; i’m not sure, i was too busy eating cookies.)
prep time: < 5 minutes (well, except the cornbread)
check her out, leave her some love, and then come visit me at my home so i have an excuse to mash up an enormous fresh salsa, bake some bread, and fry up some lacto-fermented dosai. stay tuned soon for a post dedicated to diethood.com: my favorite food processor recipes!
i just arrived downstate, and already i’ve got some vegetables pickling and some radish sprouts going.
m. started some savoy kraut with caraway and salt, and i did chard stems and greens (first time pickling greens!) with garlic, onion, carrot, and “mulling spice” (orange peel, allspice, cinnamon, clove) in saltwater.
started the radish sprouts yesterday. they should be ready to eat day after tomorrow according to the sprouting chart i read. already many have busted through the hull! this is my first time sprouting anything without the intention to plant it. the place m’s fantastic partner e. works also has clover seeds for sprouting. that’s next.
hot topics in my mind?
~ lacto-fermentation with added sugars: is it possible? so, say, saltwater-pickled bread-and-butters?
~ sourdough (number one on the bucket list)