(no subject)

[extrapenguin]

After a clear-out-the-fridge fried rice thingy, I have made black pepper venison and ginger venison stirfry. The former was excellent, and I absolutely recommend it to everyone. The latter, uh, I did not have fresh ginger and only read the "if you don't have fresh ginger, halve the amount" when it was Too Late, so I have overpowering gingeriness as a stirfry. Venison's still good, though, and I like the taste of doubanjiang. Both were 2 servings as advertised. Next, I'll make tangerine horse, now that my mandarin peels have dried.


500g frozen whole vendace
616g venison sirloin? (animals are butchered into different cuts here than in the US)
478g + 546g ground venison
492g horse filee (for the tangerine horse)
666g beef tenderloin?
1 126g ground lamb
1 190g (3 pcs) chicken thighs)

1 red paprika
½ napa cabbage
4 ribs celery
300g broccoli
450g champignons
3/4 red onion


Spice/sauce-wise, I have oyster sauce, soy sauce, Shaoxing wine, doubanjiang/spicy bean paste, black (Chinkiang) vinegar, rice vinegar, sesame oil, prickly ash tree oil, and gochujang. If you have a site with East Asian (preferrably Chinese, seeing my pantry) recipes, please link. Ideally in English, but if it has a decent search function/list of ingredients for each recipe, I guess I could try to practice my Chinese as well. :D

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Fandom-wise, I posted chapter 2 of my casefic! Let's see how this Tuesday update goes. Full disclosure: I'm looking at what sort of schedule nets me the most comments. :P

sid_guardian has a second round of secondary character claiming! I grabbed Li Qian for next week's Friday. In other Li Qian news, I picked her for the next vexercises theme (side character study) and ... uh ... I ... might've made a full-length vid. Oops? *g* A version of it has been rendered, so I can tinker with it and if necessary re-render if I want some more effects. Then I can drop it as the first thing for the assignment post, since it turns out my middle name is "teacher's pet". I have some of the songs picked out for the next assignments (Die by the Blade plus a choice of ~3 instrumentals for #5 and You Know My Name for #6, and perhaps Creatures for #7, the full length free vid.) But before that, I have assignments to write...

Comments

[rheasilvia]

The ginger beef looks delicious!! I hardly ever cook with meat these days, but if I do ever find myself with some on my hands, this is definitely an option. :-)

Sadly, I couldn't find non-spicy doubanjiang anywhere around here, and I can't eat spicy food... so I have not managed to make any recipes that include it yet. Le sigh.

I love how people are falling back on food these days. I made a very work-intensive vegan lasagne the other day... I don't know if I would have taken the time under different circumstances.

[extrapenguin]

The site I linked to should have instructions on fermenting your own doubanjiang, if you have access to broad beans, the right yeast, and a room temperature of 35C. *g*

All the other sources of enrichment have gone away, so I at least have much more time in the evenings to chop vegetables in. I never ate out, but now I spend much more time cooking anyway. It's also something ephemeral, so you don't have to figure out where to store your creations - you eat them and turn them into energy.