food notes
Feb. 17th, 2023 07:02 pmI think if I had been raised on spider cake, I might've been more well-disposed toward spiders.1 Thank you, ![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
sovay .
Yesterday I made another spider cake, a less luxurious one, as I had lots of cornmeal and a little bit of yogurt. I'm toasting a piece for dessert, having eaten some more of the yogurt with a yellow split-pea dahl I made today. Delicious. A recipe that could've come straight out of the Sad Bastard Cookbook. The cheapest possible curry spices from a baggie (though I did toast them in a gesture of propriety) with nothing fancy added except a little extra powdered ginger. This only ascends to Jedi-level sad bastard cookery because it requires a rice cooker for you to dump everything into and then ignore until the mess transforms into something starch-creamy and delicious. In this case the dahl alchemized while I was in my Friday night Zoom.
I'm cooking a second round now with some yam in as an experiment. Something to freeze. The salmon soup froze up well, but now that's the only thing in the freezer, apart from the three loaves of Squirrelly Bread I found on deep sale in another municipality.
Does anyone have a favourite way to cook jackfruit? I don't mean a favourite Google search term but a beloved recipe that you yourself use and eat and enjoy? I bought a package of said fruit at the store quite some time ago in a fit of modernity and then panicked and shoved it to the back of the fridge, but I need to use up all these loose foodstuffs before I acquire any more. And I myself can Google, but who should I trust? (I choose you, reader.)
{rf}
1. Or less well-disposed towards cake, I suppose.
sovay .Yesterday I made another spider cake, a less luxurious one, as I had lots of cornmeal and a little bit of yogurt. I'm toasting a piece for dessert, having eaten some more of the yogurt with a yellow split-pea dahl I made today. Delicious. A recipe that could've come straight out of the Sad Bastard Cookbook. The cheapest possible curry spices from a baggie (though I did toast them in a gesture of propriety) with nothing fancy added except a little extra powdered ginger. This only ascends to Jedi-level sad bastard cookery because it requires a rice cooker for you to dump everything into and then ignore until the mess transforms into something starch-creamy and delicious. In this case the dahl alchemized while I was in my Friday night Zoom.
I'm cooking a second round now with some yam in as an experiment. Something to freeze. The salmon soup froze up well, but now that's the only thing in the freezer, apart from the three loaves of Squirrelly Bread I found on deep sale in another municipality.
Does anyone have a favourite way to cook jackfruit? I don't mean a favourite Google search term but a beloved recipe that you yourself use and eat and enjoy? I bought a package of said fruit at the store quite some time ago in a fit of modernity and then panicked and shoved it to the back of the fridge, but I need to use up all these loose foodstuffs before I acquire any more. And I myself can Google, but who should I trust? (I choose you, reader.)
{rf}
1. Or less well-disposed towards cake, I suppose.
