you won't make yourself a name if you follow the rules

onsen katsudon recipe as adapted by shysweetthing

ready-to-eat photo plus commentary on Mastodon

notes for next time: check the oil temp with an actual thermometer before first cutlet goes in! it won't brown right if it's too cold! and possibly beat more eggs to begin with, instead of downgrading from double to single dipped cutlets and then borrowing the reserved eggs and then beating more eggs

two nights ago at twelve-thirty in the morning, I had the bright idea of making Grandma's meatballs, presented there as transcribed and annotated from the original faded cursive index card by my mother. only as a meat sauce, bc rolling meatballs is annoying.

here is how I did it:

( it is not Grandma's meatballs )

…

you will observe this left behind all pretense of having anything to do with Grandma's meatballs before I even got the meat on the heat

you will also observe nobody but me wants any—or rather, I knew azurelunatic wasn't going to have any, and I'm trying to remember if there's anything on that ingredients list silveradept isn't going to eat; at any rate it doesn't look like they've eaten any—and I started with like two pounds of beef, okay, it is delicious but there is too much of this for just me!

ETA: it is good pizza sauce, if possibly too much for the pizza crust

1 onion, chopped
~2 Tbsp garlic, chopped
3 stalks celery, chopped

saute till not sharp anymore

~0.3lb beef kielbasa, sliced (do not explode it in the microwave first when trying to thaw it)
30 oz canned red beans
2 c chicken stock
1/2 tsp salt
1/2 tsp MSG
1 Tbsp Emeril Essence mix (a whole tablespoon is possibly excessive?)
2 bay leaves

bring to boil, reduce to simmer, make sure it stays on simmer for 30min or more

Tabasco to taste
hot white rice


ETA Jun 10: added celery bc it's good

( food )

tastes enough like the original to satisfy the craving I've been having, but also different and better

ETA: also carrot, and more seasoning

pineapple is best pizza topping, fite me (ง'̀-'́)ง

Beebe Healthcare: Mediterranean diet reduces pain

...noting for further reference, or something

Greek barley bread

Greek-style ground lamb over rice

jambalaya with shrimp and sausage

I...think I only need to buy wine and yeast to have the stuff to make these happen? \o/

...

this is a stunning

Apparently I have four boxes of Chex? Why do I have four boxes of Chex?

(Vanilla, Honey Nut, Chocolate, and Cinnamon.)

...so what are folks' favorite "this isn't Chex Mix but it's totally Chex Mix" recipes? Bonus points for gluten-freedom. (I have vague notions of feeding my sisters and co-workers, among whom there are three GF individuals excluding myself.)

The Pioneer Woman's homemade applesauce looks a tasty.

When reading the pre-recipe text, skip straight from "And, most importantly, it" in the first paragraph to "is really easy to make!" in the third. That way you dodge most of the ableism, lookism, and fatphobia that are probably the author's sad attempt at humor. Other lines to skip: the reasoning for substituting apple sauce in recipes that call for oil; the superlative description of butter-free applesauce.

...wait, crap. Is the lemon juice important? How important is the lemon juice? Can I substitute an equal amount of apple cider in addition to the rest of the apple cider needed? Because I don't really want to go buy lemon juice, on account of I don't use the stuff. (Or rather, when I do find occasion to use it, I'm almost certainly cooking in Mom's kitchen anyway, and she's always got a bottle of reconstituted-with-water lemon juice concentrate in her fridge. But I do not feel like hauling my ~4lb apples to her house tonight, just so I can steal her lemon juice to make applesauce.)

ETA: kaberett is an help. To wit: the lemon juice is entirely skippable. :)

I am doing SCIENCE.

( food. not sure it actually merits a disordered-eating note, but not sure it doesn't either. )

...Advice?