Cooking sorted
Aug. 9th, 2012 09:46 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
janewilliams20 Proto-soup blended by means of three batches in the baby processor (first batch was immediately microwaved hot and eaten).
The lamb curry kit that claimed 10 min on the outside of the pack and 1 1/2 hours on the inside has been cooked, slowly, and may get eaten tomorrow.
I've cooked "real" Chinese for the first time in years - chicken and mushroom. Note to husband - no, "rice wine or dry sherry" does not mean Harveys Bristol Cream, nor does it mean rice wine vinegar. That bottle of cheap saki that's been sitting at the back of the cupboard for ten years though - yes.
Further note - if, on looking at a Chinese meal, one thinks "not much greenery in that", one can do a quick pseudo-Chinese veg dish by chopping some lettuce, pouring boiling water over it, and giving it 2 min in the microwave. Chinese leaf would be better, but lettuce will do at a pinch.
The lamb curry kit that claimed 10 min on the outside of the pack and 1 1/2 hours on the inside has been cooked, slowly, and may get eaten tomorrow.
I've cooked "real" Chinese for the first time in years - chicken and mushroom. Note to husband - no, "rice wine or dry sherry" does not mean Harveys Bristol Cream, nor does it mean rice wine vinegar. That bottle of cheap saki that's been sitting at the back of the cupboard for ten years though - yes.
Further note - if, on looking at a Chinese meal, one thinks "not much greenery in that", one can do a quick pseudo-Chinese veg dish by chopping some lettuce, pouring boiling water over it, and giving it 2 min in the microwave. Chinese leaf would be better, but lettuce will do at a pinch.