Iron Nani, vegetable challenge
The challenge: Visit the House of Slinky & cook various vegetables in ways that the residents like, if not adore.
The dishes:
Curried roasted cauliflower/craisin/walnut salad: Win!
Bacon Greens (using Kale): Win!
Scratch Miso Soup: Eh. Lose.
Squash nitsuke: Lose.
Cauliflower/Cabbage core kimpira: Win!
Cabbage w/garlic, craisins, & balsamic vinegar: Win!
4 of 6... not bad!!!
Would have tried doing something fun with sweet potato, turnip, & parsnip (not necessarily together) but we ran out of time.
The Captain roused himself from his Den of Plague to cook some of the liver i'd brought over... Liver & onions, first time i'd ever had it. I can see why many people don't like it... The flavor was okay, but the texture was bizarre. I'm confident that i'm not going to be able to cook/eat liver like steak. What i'm thinking of doing with it is putting the liver and a pork roast through my grinder, and making sausage... Ground up & spiced, it should be much nicer. Disguise the texture a bit better at least.
Of course the next question will be, what spices go into the sausage? and will I need to add anything (like apples, or oatmeal) to help with the texture contributed by the liver?
The dishes:
Curried roasted cauliflower/craisin/walnut salad: Win!
Bacon Greens (using Kale): Win!
Scratch Miso Soup: Eh. Lose.
Squash nitsuke: Lose.
Cauliflower/Cabbage core kimpira: Win!
Cabbage w/garlic, craisins, & balsamic vinegar: Win!
4 of 6... not bad!!!
Would have tried doing something fun with sweet potato, turnip, & parsnip (not necessarily together) but we ran out of time.
The Captain roused himself from his Den of Plague to cook some of the liver i'd brought over... Liver & onions, first time i'd ever had it. I can see why many people don't like it... The flavor was okay, but the texture was bizarre. I'm confident that i'm not going to be able to cook/eat liver like steak. What i'm thinking of doing with it is putting the liver and a pork roast through my grinder, and making sausage... Ground up & spiced, it should be much nicer. Disguise the texture a bit better at least.
Of course the next question will be, what spices go into the sausage? and will I need to add anything (like apples, or oatmeal) to help with the texture contributed by the liver?