So good
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Jolly ranchers is an interesting tomato sauce ingredient.
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I apologize if I sound condescending because cooking food from scratch is always a good thing, but you would get much better results if you use slightly better ingredients imo. I’m sure it’s still really tasty.
It’s okay I forgive you.
I’m happy to get whatever I can right now. Even the spice rack at Publix was half empty when I was there last weekend. Every day is a gift etc. and I absolutely will not chop garlic if I don’t have to sorry not sorry.
Baked ziti tonight! Stay tuned
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If you’re using onions, peppers, canned mushrooms and hate chopping garlic I highly recommend using a food processor or even good blender. A veggie paste will result in better texture in the final dish, better flavor throughout, no messy hands. Make a veggie paste, cook it for a minute in oil, then your tomato.
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You know, I inherited my mom’s food processor six years ago and don’t think I’ve used it once, I always forget it’s down there buried in the back of the lower cabinets. I’ll do some experiments once ingredients become more readily available again.
Food processors are like crokinole boards. Nobody buys one they’re always just stolen from dusty cupboards.
Stick blenders work great for blending veggies in soup after you’ve caramelized them but you don’t really want to whip a tomato sauce so it’s useful to process first.
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I started making my pots of tomato sauce in the oven instead of stovetop and never looked back. Instead of constantly stirring and scraping off crusty bits on the bottom of the pot, you get a delicious even caramelization of the sauce on all sides. The result is a really rich umami flavor that I generally supplement with a bit of fish sauce towards the end.
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I’m jealous. I love homemade chicken soup.
Are those bay leaves? They are huge!
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I’ve been jonesing for Chinese ever since my local takeout place closed up shop. I’ve been getting the wok out and making okay beef w/ broccoli and curry chicken, but I miss the experience of going off to the takeout place.
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I’ve tried to make Chinese food at home. It’s super hard to replicate.
Of course I mean North American Chinese.
In Canada we have this stuff called ginger beef, which is insanely good, but hard to make.
MSG ftw
MSG is awesome but has a, totally undeserved, bad name.
It’s a key to umami flavour which is the nut high of flavours.
Thats why it wins
They’re real, and they’re spectacular. This is my first time making from scratch. Smells amazing already.
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I’ve never seen them that large.
No browning of the chicken before going in hey?
Did some light browning. Shows more on the non-breast pieces.
Overnight ship to Canada? 