A rare visit to Toko Dun Yong today replenished some long-gone condiments (furikake, dochujang, kimchi) and of course the requisite impulse buy: takoyaki chips, featuring octopus flavor. Not exactly bad, something like prawn crisps, but yes it means something kind of special when one of the cats will eat a potato chip, which Macka did.
Mayonnaise withdrawal in progress. I am attempting to distract myself from this and other input changes via tremendous doses of chile pepper. Specifically, the Surinamese X-Hot sambal, which I somehow used to find too hot.
So, back to carblessness, alcohollessness, sugarlessness, and dairylessness of MFSDxiv, but, you know, it's winter now. Tonight is kind of on the diet: chicken legs in Momofuku's octo vinaigrette. There's a little sugar in there.
Just invented a very tasty and also-nearly-diet-compliant hors d'oeuvre: pitted prune, hummus blob, harissa dot, cilantro leaf.
It's not that nothing's happening, it's just the same shit every day. Grinding my poor little fingertips into gross, callused, falling-apart dust in preparation for the reboot of the Sleep Gunner franchise tomorrow.
However: in the kitchen this evening, the apartment is suffused/infused/confused with the massive goodness of a roasting chicken with garlic and rosemary...this is a smell that makes almost everything alright, or some combination of those words.
Based on my current hangover level, I'd have to say it's a really good thing our two-hour party ran out of alcohol at around 4am (hour nine of the two-hour party). I think we could have kept going a while longer.
Food highlights: the buffalo chicken wings were the champ I think, I can think of no reason to not have some kind of wings at every party from now on, but people also got a bit giddy over the salpicón as well. The frittata experiment was not wholly successful: edible, but disorienting, in that they didn't taste like they looked.
Our ambitious baker provided more highlights via homemade peanut butter cups (somehow unpictured), orange-cardamom coconut macaroons (above, my personal favorite), a scone-like beast with currants? raisins?, and some Portugese pastel de nata, which I also bit the heck out of.
After the initial feeding frenzy, we went downstairs for a bit of Icelandic folk-jazz, and returned with an Icelandic folk-jazzist who hours later busted out some John Fahey via his recent birthday gift from his mom. Awwwwwwwwww!
I can never find this when I need it, mostly because I don't own the cookbook. So here's Marcella's onion frittata recipe. There's going to be an adaptation that involves some southwestern elements. Haven't quite figured out the deets, but I think it will include rosemary, basil, bacon, Parmesan, caramelized onions, roasted red pepper, poblanos, and...somehow corn.
Let's give the ingredients a shot.
bacon + green chile frittata bites.
4 cups onions
3/4 cup cooked bacon
1 tsp roasted garlic
1/2 cup green chiles, chopped
2/3 cup cheese
We'll see. And this here's the new shrimpless version of our fvorite slpicon. One of my keys is not working properly. Salpicon.
salpicón di panga.
4 panga filets
powdered bay leaf
1/4 cup olive oil
4 tsp capers
4 tbsp pickles
1/4 cup sherry vinegar
juice of a lemon
1 egg, hard-boiled
The blogger who did that list is getting hisself a new one torn in the Comments for nearly ignoring California's humongous (or should I say, wait for it, "Hmongous", godDAMN am I stupid) Vietnamese community, so ees looking like "Jordan" (come on) is not knowing shit about "American" banh mi, or even really "NYC" banh mi. The whole thing is a pretty "crappy" piece of dashed-off hack writing if you ask "me".
As is this! I mean, I would know hack writing, wouldn't I? Am I right??? Flurry of real activity soon.