- Joined Nov 5, 2007
Inspiring, thanks. jLast night i got home really late, after 9. We were starving. I put water on to boil. Heated butter and oil in a frying pan, whizzed a couple of shallots and a couple of garlic cloves in the chopper attachment of the immersion blender. Dumped that in, along with a couple of pinches flaked hot red pepper, and sauteed over low heat. Meanwhile when water was boiling I tossed the spaghetti in the water with handful of salt. added a couple of handfuls of shelled deveined shrimp from the freezer to the frying pan and let them sautee as they defrosted (my usual technique is more careful than this). Threw in a couple of glugs from the bottle of dry white vermouth, let it get syrupy, added frozen peas and shut the gas while they defrosted and the pasta finished cooking. Drained the pasta, dumped the shrimp stuff into the pasta and mixed - we were at the table in 15 minutes.
Somehow it's a bit challenging to cook full meals at temperatures of 42-43 oC! (around 110 F)
The last meal I had before my tastebuds went out was rather simple... It was Okayu. For those who don't know, it's a Japanese rice porridge like Congee. Mine had a base of Konbudashi and was lightly seasoned with garlic, soy sauce, and ginger. To top it off, there was also a little scrambled eggUnfortunately, I was lazy and made my fiance make dinner, so hamburger helper it was!
Actually, it wasn't that bad. It filled me up either way :\
Spam I save for other "plate lunch style" mealsWhat, no fried spam or mac/potato salad? ;-)
I miss Aloha brand Shoyu & fresh poke/pink ogo from the markets..
And the poi - 2 day old- in the bag. Can't make it the same here..sigh!
Will be back someday!