Interesting. Our SOS was always made with canned chicken breast, béchamel, and frozen peas. We ate it over biscuits from a tube. In fact, I learned how to make a roux making SOS.
Wow, deleting on-topic comments? Lame.
I make this all the time except I add lentils and I just marinate the kale vs roasting it. I also use use apple cider vinegar instead of sherry. Also sometimes pickled shallots.
Going to try this variation now!
Many days I miss the SE of the late-aughts. But then these pieces that are being published... Keep at it.
I removed the husks first just because I hate husking hot corn. Did three ears in a gallon Ziploc, weighed down with a plate with a filled coffee mug on top. Worked like a charm!
This was really great. One of the best non-recipe pieces I've read in a while. More, please.
And also, we ate them on top of sticky rice, not on a bun, hamburger steak-style, without the gravy.
Holy cow, talk about a blast from my childhood. This was my dad's go-to when he was in charge of making dinner. He just worked the teri sauce and scallion into the meat though. (And yes, he is from Hawaii.) I haven't thought about these in years.
Update: Authentic Bagel Company is available for delivery on Good Eggs.
Guess I'm stocking my freezer. Not as good as a fresh one, but I can have a bagel on a weekend morning without putting on pants so, win.
I think cutting the bread out makes a lot of sense. Just serve the cool salad with hot rice on the side. That is an idea I could get behind.
I saw this earlier this morning, and have been thinking about it all day. How has no one commented yet?!
Yes! We just moved to Alameda last week, and I drive by Levy's in the morning to drop my husband off at the ferry. Guess what's for breakfast tomorrow?
Interesting about the bottles. I think the Zico bottled stuff is absolutely vile.
My go-to is Amy and Brian, I just wish the steel can versions came in smaller packages. It's not like you can reseal it for later either.
Actually, I just remembered there was no salt measurement for the topping so I just eyeballed it. It could have used a bit more. A measured amount in the ingredient list might be helpful since you can't taste as you go like the base.
Super easy weeknight meal. Skipped the cheese simply because all I had was comte, and used tomato paste and extra stock because didn't realize I was out of any other canned tomato until I needed it. I thought there was too much cornbread for the amount of filling (and the cornbread is very good), but this may have just been personal preference. No one else complained!
I wonder how chicken bouillon would work here...
What what what what what. I was all set to track it down for Friday happy hour at home. Way to kill all my hopes and dreams.
To clarify, my comment wasn't a criticism of the indicated amount of salt. The only reason I noted how much I used was for others who use a finer salt and might be wondering how much to use. The recipe is really well-written as is! :)
Made the meatballs earlier today for dinner tonight. (Haven't yet done the gravy.) I used 2 1/4 teaspoons of fine sea salt (Kirkland brand) and thought they were really nicely seasoned.
This was sooooooo good.
I just happened to have everything on hand so thought is give it a whirl. (Well, except the wood ear mushrooms, unfortunately.) Certainly wasn't originally what I had planned for the Italian sausage. Funny, I kept getting a five spice/anise flavor while I was eating and could not figure out why. Finally hit me--the fennel in the sausage.
Used white basmati, as it was the only white rice I had on hand. (We typically eat short grain brown rice.) Browed nicely in the regular pan I used, but it definitely stuck to the bottom of the pan. Toyed with the idea of using regular 10-inch cast iron pan, but was worried about the lid not fitting as tightly as needed. May do this next time, or even just a nonstick pan.
I would start with half the sauce as suggested before dumping the whole thing over. I added half, then more to my own serving and it was a touch too salty. I personally thought t was better with just half the sauce.
Either way, low effort for a ton of flavor. Was able to prep earlier in the day, and then throw it on the stove and walk away while I helped kiddo with his homework.
The first thing my dad wants we he heads home is crispy gau gee and ginger chicken.
So it's just the one mega-giveaway this year? Not the big one plus the everyday ones?
This looks lovely, even without the beef. Bookmarked for the weekend!
So if your stuffing does not contain eggs, can you add them after the fact just for waffles? I'm not in charge of stuffing so can't do anything about the original recipe, but the idea of stuffing waffles is just too good.
Lipton soup mix onion dip and ruffles and veggies and buttermilk dip. Tradition!