I love the stir fried beef and celery dish in Fuchsia Dunlop's Every Grain of Rice (recipe posted
here), it's so quick and satisfying. I was out of pretty much everything except ground beef and celery but filling out the basic template with chopped scallions, chilis, and garlic still yielded tasty results. I didn't realize until I started eating it at work that it could have used a dash more salt which of course I couldn't do with the office salt shaker, so in the future I'm going to try to remember to have some non-iodized salt stashed in my desk for office flavor emergencies.
Under normal circumstances I sub balsamic vinegar for Chinkiang vinegar. If you could give a source for gluten-free Sichuan chili bean paste it would be life altering for me; in the mean time I use a combination of gluten free gochujang and doenjang from
Crazy Korean Shopping.
I also made the peanut butter cookies from the
Thyca cookbook. Very tasty (especially good spread with jam) and did not, as I feared they would, get too crumbly from being knocked around in my bag.
No comments:
Post a Comment