I am an Asian-style noodle fiend, but do not think I ever had shirataki specifically and we do not have them in my area markets, so I ordered a case of 12 bags online. And we are not disappointed.
I first mixed a well-drained portion with some Alfredo and tossed in a few shrimp. No, they ain't pasta, but I was happy.
Yesterday I free-styled a soup, simmering four chicken thighs and enriching the broth with tamari, rice wine vinegar, garlic and ginger before adding a bunch of rough chopped celery, a bag of baby kale and spinach leaves and two bags of shirataki. I finished the soup in the bowl with a few drops of sesame oil, and both the husband and I were in heaven.
Cannot wait to try a cold salad. So happy I bought these!
Scalloped eggplant! Wanting some now!
But why only mentions of currants as analogies and no full commentary on them in their own right?! Please?
Yum. Just yum!
Gazpacho and myriad other salad soups! Yum!
Burgers and thick-sliced eggplant steaks!
Roast pork shoulder butt. And gimme that sucker in GREEN!
We enjoy fresh-made applesauce all winter long...and in addition to serving it as dessert, we put it on toast in the mornings. Almost makes me wish the autumn to hurry on in!
Ham I doin'?
And, me? I slice a mess of green olives with pimento into my egg salad. Cannot imagine it without the olives...
Isn't there a book...? I think I heard an NPR interview some months ago on a book that is newly-out and examines this fiasco. A title would be grand!
I do rinse mine in a mesh strainer before cooking if I don't know that has been washed. I made an awesome tabbouleh this week, adding lots of chopped tomatoes, peppers, cukes and carrots, mint and parsley, garlic, olive oil and lemon juice. Unabashedly nommable!
I probably should have made note of the fact that my only means of reheating just now is the microwave-kitchen is midway through a reno, and I've no sink, oven, range top...o I'm considering freezing the calamari and then braising it off later. The coating is thin and pops right off, so I'd likely remve all of it either before freezing or after.
@ebgai: Much as you might wish it so, that's not the usage. But going that way--more with the aural recognition of phrasing rather than how it would appear in print--is how we've come to kids who have "next store neighbors" and whose balls go "out of bounce" and who, when drawing a perspective scene, put some items in the "back round" whilst others are in the foreground, all while boldly telling "bald-faced" lies...Language shifts; there is no fighting it across the long-haul, but in the moment we English teachers and grammar geeks hope to hold back the tides.
(Again, Nick, forgive *my* boldness--I do not play the shrieky, red-pen-armed grammar harpie as a rule, but being prohibited from making editing marks on papers for hours and days on end pushed my usually roomy limits!)
It's LODGED in [one's] throat.
Aiee! Forgive me. I'm a high school English teacher who's just taken a quick break from grading finals to rest here a bit; I couldn't help myself! See, we're not allowed to mark anything on their test papers...
It was Memorial Day weekend. I was five--that sets this story 54 years ago! My dad played shortstop for a Boston farm team, and after the tournament the team members and their families caravaned back homeward. About halfway back, we stopped on the roadside, hiked off the road a couple hundred yards and the men built three small fires. Out of the cars came grates, then burger meat, rolls and that spicy red "hamburger relish". Patties were slapped over the coals and grilled up quick, then transferred onto buns slopped with the relish. The smoke filled the meat and our noses as it wafted back and forth with the breeze. Those were the best burgers EVER, and I have unsuccessfully chased that balance of smoke and juice and char and tang across these decades. Never quite, not yet.
Heck, a schmear of peanut butter and a dollop of jam on the one and a sliver of salami with a topper of cheese on the other--whatever you'd put on any other cracker will do just fine! Eat, child!
I'm seconding Country Captain! It was my go-to dish when I was in college--late 70s--and we were throwing a "grown up" dinner party. Many, many college friends make it to this day because of those dinners. We always made roasted butternut squash halves and a loaf of garlic bread with, and either beer or wine--both work! LOVE. THAT. RECIPE.
My brother used to pickle 'em just by cleaning them thoroughly, trimming all green away (use those raw in sandwiches or build a quiche around 'em) packing them tightly into pint jars, adding a few flakes of dried chile, then covering in the juice of jarred dills, brought to a boil. Lid 'em and refrigerate 'em.
Beef on 'weck, chicken wings, and Friday night fish fries with all the sides (fries, potato salad, tuna-mac salad, coleslaw and a slice of rye).
I like bobcatsteph3's suggested modification; gonna try it to reduce the salt!
In *my* environs, the SOS version was made with chicken liver or liver, gizzard, heart combo.
Nope; but I hate-hate-HATE this idea...it means my sister-in-law will frost every cake for every event with this stuff forever more. (Me? I'm a buttercream kinda gal.)
I LOVE this topic--it comes up every now and then...shortly others will come in and discuss their love. And they will then offer variations--ground beef, chopped egg, over rice or potato or biscuit or or or...Love it.
I have *just* discovered churros--those newly on the menu at (I hestitate to say...) Taco Bell. But they are exactly what you describe here. That texture is insane! I cannot believe I made it all the way to my current age before discovering these incredible pastries! My son ate them regularly for breakfast dunked into Nutella while studying at Stendahl U in Grenoble, but I forgo the chocolate for just the main event...but now that I think on it, dunked in APPLE BUTTER might be cool--be right back!
Apple pie, then white bread then eggplant parm--in each case, I made the dish once a week, over and over, until I had perfected it and could produce it at will with no references. The first was done at age 7, the second that same year and the third accomplished more slowly across a few years and "done" at 17. Then it was fudge, and that one took a while, too.
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