How could I not have used this extreeeeemely hilarious pun before? I eat ketchup all the time. And, see, I need to "catch up" all the time.
Mimes putting gun to temple and pulling trigger, a la Seth Rogan in The 40-Year-Old Virgin, whose update of the gesture involved adding the messy exit wound spray from the opposite temple.
Ketchup really is my comfort condiment. And it pretty much has to be Heinz brand...nothing else labelled ketchup actually tastes like what I think of as ketchup.
So it was declared ketchup time at breakfast on Wednesday morning. Well, in all honestly it was declared tempeh time: there was a brick of tempeh languishing on the fridge door and it didn't have many good days left. The reason it was still sitting there weeks after I bought it was that I've never successfully cooked tempeh before, without fail my results end up in the garbage instead of in anyone's mouth.
It's just one of those unforgiving foods...if it's not cooked perfectly, it can be really unpalatable and very nearly downright gross. So the secret I discovered today is, you have to make it look like this:
Dark, just before the point where you'd say it was beginning to burn. This seems to require 3 minutes per side in my amount of hot oil.
This is an often-NSFW, mostly gluten-free kitchen notebook that also occasionally threatens to turn into something else and fails, thus remaining its same old cryptic and superficial self. These posts begin to fail to explain (start at the bottom).
Reboot the Blog, Recalibrate the Palate
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