dwaeji bulgogi
Alright, I tried the bulgogi again, but this time I had the gochugaru that I was missing last time. The dried pepper flakes gave the dish a bit of a kick, but I don't think I used enough of it. I like the roof of my mouth to kinda be burned off from the spiciness, so I'll add more next time. Overall tasty, though. I had to triple the recipe for 4.5 lbs of pork, which meant I was calculating ingredient amounts in my head while I was measuring. I don't recommend this method. Next time, I'm going to do all the math in advance so I don't get confused. I had a little scare with the because the recipe calls for Splenda and I assumed it said 2 tablespoons, but it actually said 2 packets. Fortunately, I added less than I needed to, so that was a relief.
I let it release naturally this time, and I did not use pot-in-pot since I was originally not going to serve this with rice, but then I changed my mind. This turned out great with the extra spice, though it seems like too much food for the week. I asked the butcher for only 4 lbs and the scale measured out 4.8 lbs. Then when I got it home and tried to split it up, my scale showed 4.5 lbs, which wasn't enough to save for another meal.
For lunches this week, I made chicken salad using chicken thighs in the AIP marinade (apple cider vinegar, olive oil, thyme, garlic powder, salt, and pepper) for a couple hours. I poured water in the cooking pot then used the rack and steamer basket to hold the chicken.
12.0 PSI
12 minutes
Natural release
I found this cute 8 Ways to Spice Up Basic Chicken Salad graphic and decided to try the Italian style. I shredded the chicken, let it cool, mixed in the mayo (because of my egg allergy which I ocassionally heed and my aversion to real mayo, I use Fabanaise), lemon juice, and pepper. Then I added the extras with even more parmesan cheese on top. It turned out really tasty, and I'm looking forward to lunch this week.
I was originally going to make chicken adobo for lunches, but I was feeling resistant to that, and I've discovered that when I feel that way but make the food anyway, I end up not wanting to eat it. So I decided instead to change my plan. Doing so ends up costing a little more, but not as much as if I went with my original plan and decided to eat out for lunch. Changing my plan also results in no wasted food. Not sure if the chicken will be enough for both of us for the week, but since we might have extra dinner, I might take that instead. I try not to make food that is too similar for lunch and dinner so we don't get tired of anything, but eating the same thing for lunch and dinner might be ok for just a day or two. We could also always just buy food for the missing day/s.