Nom nom nom - Food Thread

Past me is extremely proud of tonight's clear out the fridge meal. Mustard and thyme marinated pork tenderloin sous vide straight from the freezer. I usually split the two halves and freeze one. Mashed potatoes from a bag of Yukons that were getting a little soft. Some shredded red cabbage from a leftover quarter marinated in the last bit of soy vinaigrette in the back of the fridge. Pan sauce made from the sous vide bag liquid with some frozen mushrooms.

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Late post of making mochi (餅; sweet glutinous rice cake) for New Year's treats.

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Didn't wrap the mochi neatly around the clementine, so I just stuck to making just two of those. I cut the rest into strips and dusted with potato starch; still very good.
 
First time making rice in the pressure cooker - still learning how to use it. Found a risotto recipe and had some butternut squash in the fridge so I modified a recipe and hoped for the best.

Seriously the easiest and most delicious risotto I've ever made. Not much left since our daughter is staying with us for a few days. Wish I'd doubled the recipe!

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threesunrises said:
First time making rice in the pressure cooker - still learning how to use it. Found a risotto recipe and had some butternut squash in the fridge so I modified a recipe and hoped for the best.

Seriously the easiest and most delicious risotto I've ever made. Not much left since our daughter is staying with us for a few days. Wish I'd doubled the recipe!

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I love making risotto the old fashioned way, but the Instant Pot is like a cheat code. It's great.
 
I'm too lazy to go to the store, would you rather eat (vegan) chicken nuggets with peanut sauce or dijon mustard?
 
Rip_City said:
Gyoza (餃子) is a tiring effort but usually worth it.

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My aunt had an exchange student from Japan back in the 90s who would make "gyoza" but she would put ground beef, cabbage, onion, black pepper and soy sauce and put the mix in huge egg roll wrappers before deep frying them. I've never seen or had anything named gyoza like that anywhere else, only ones that look like yours, but they were delicious and simple. I'm guessing it was probably just a family recipe and they called them gyoza too. Or she just called them that to us since we wouldn't have known any better. But I loved making a big batch and having them in the freezer for whenever I wanted a quick dinner.
 
Hemotep said:
My aunt had an exchange student from Japan back in the 90s who would make "gyoza" but she would put ground beef, cabbage, onion, black pepper and soy sauce and put the mix in huge egg roll wrappers before deep frying them. I've never seen or had anything named gyoza like that anywhere else, only ones that look like yours, but they were delicious and simple. I'm guessing it was probably just a family recipe and they called them gyoza too. Or she just called them that to us since we wouldn't have known any better. But I loved making a big batch and having them in the freezer for whenever I wanted a quick dinner.
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Harumaki (Egg Roll) Recipe – Japanese Cooking 101 harumaki?
 
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