[College Cuisine] Latest experiments
> Curry rice: add a couple spoonfuls of curry powder when making rice. The flavor migrates into the rice, and the de-flavored spice particles mostly end up on the lid of the rice cooker, to be washed off.
> Pita bread, spaghetti sauce, cottage cheese, walnuts, green onions. Pizza. It's an interesting combination that reminds me of the Thai chicken pizza at CPK. Used too much sauce -- pita bread is less absorbent than regular pizza dough. Next up: trying it with pesto.
> I've also been trying various granola recipes. It's hard to make granola that's as sweet/crunchy as I'm used to, without using ludicrous amounts of oil and sugar. This is probably a good thing -- my 'granola set point' is set for commercial granola, which does in fact use large quantities of oil and sugar, so if I get used to my own granola it'll be healthier.
Some of my food is getting fancier, because it's so much easier to cook in a kitchen that is large, properly equipped, and actually on my floor. Some of it is still cereal-for-dinner, naturally.
> Pita bread, spaghetti sauce, cottage cheese, walnuts, green onions. Pizza. It's an interesting combination that reminds me of the Thai chicken pizza at CPK. Used too much sauce -- pita bread is less absorbent than regular pizza dough. Next up: trying it with pesto.
> I've also been trying various granola recipes. It's hard to make granola that's as sweet/crunchy as I'm used to, without using ludicrous amounts of oil and sugar. This is probably a good thing -- my 'granola set point' is set for commercial granola, which does in fact use large quantities of oil and sugar, so if I get used to my own granola it'll be healthier.
Some of my food is getting fancier, because it's so much easier to cook in a kitchen that is large, properly equipped, and actually on my floor. Some of it is still cereal-for-dinner, naturally.