Tonight I made myself simple Sweet and Spicy chicken over rice.
Cooked chopped green pepper, onion and chicken in hot oil in a wok (veggies first, then chicken alone)…drain pan…then all three + pineapple +
… then scoop over rice…
Easy-peasy.
To be authentic the chicken should be battered, but ain’t nobody got time for that.
They opened a Panda Express here, which I understand is a big thing in the states. It’s really bad here. Not sure if it is just ours but it’s all luke warm super sweet Americanized Chinese.
Is it good in the states?
That’s what it is here.
I took a shot a making this tonight. Wasn’t bad, I probably goofed up the spice flavor profile.
So did I tbh
What’s on the menu for Easter Sunday for everybody? We’re not religious, and I’m a Jew, but we like cooking for any occasion. I wanted to make a Persian feast, but the wife wanted lamb tandoori so we compromised with:
Lamb tandoori
Persian koobideh (lamb+beef)
Persian rice + tah dig
Naan
Maybe some Persian seasoned vegetables
What you guys got?
I’ve always used a 10 in nonstick. Butter the bottom and sides of pan well. For a regular fold I fold onto the plate from the pan. For a tri fold I do one fold in the pan, then plate.
I wouldnt know when Easter Sunday is if my life depended on it, but make this if you’re going Persian:
I never tried to cook one myself but it’s amazing.
Oh, I’ve had it, but haven’t made it myself.
I prefer gheimeh over it, and have made it many times:
I should also say that we have a Persian friend that invited us over for dinner and made ghormeh sabzi. It was the most disgusting thing I had ever choked down. She was the first Persian I ever met that couldn’t cook. Destroyed my stereotype that all Persians cooked great food.
If it’s Passover, Easter is close by. They may or may not be linked, and the Last Supper may or may not have been a Passover meal.
You’re missing out if you Persian feast never includes fesenjan.
I love fesenjan, but have never cooked it myself. I may have to try cooking it soon.
It’s dead easy, really hard to screw up. Best if you brown the chicken before putting it in the sauce.
We’ll be doing sous vide and seared rack of lamb, asparagus with miso bearnaise sauce, and MrsWookie wants to do creamy jello, which is pretty lol, but it’s happening. Leftover angel food cake with fresh berries for dessert, because we are celebrating GrandmaWookie’s birthday today, and angel food cake is her favorite.
Sounds like a new Easter tradition, I say stick with it.
As a New Yorker I’d say that looks pretty good and close to the “Sicilian” rectangular pizzas most NYC pizzarias serve.
However, I’ve also had New England pan pizza made by Greek sub/pizza shops, and the crust was often super greasy.
How did the crust come out?
