I try to menu plan with a rotation of recipes, and try to add at least 4 or 5 new ones a month to see if we want to work them into the regular rotation. I don’t like the old style every monday is baked chicken, wednesday is spaghetti and friday is fish sticks of my youth. [or whatever your family did. Mine didn’t stick with a limited menu, thankfully]
I don’t care what I try to work in, if there is a single grain of sugar or equivalent, “Oh it is tooooooo sweet.” She would have me make sweet and sour shrimp with no sweet if she could.
I maintain that while I will tweak to reduce salty and sweet, I still want it to try and keep at least a hint of the original flavor profile. Otherwise, I swear she would season everything with Mrs Dash Chipotle and sriracha sauce. sigh How can you have bulgogi without the puree of pear or a dash of sugar? I swear, I was using a commercial commonly accepted bulgogi sauce out of a bottle [I got the brand from a place SHE liked the bulgogi at…] that she ate without complaint last time we had bulgogi. The only difference was beef instead of pork this time.
I give up, I swear I should just buy her cases of pork and beans, and bottle of sriracha sauce and let her do her own meals. :mad:
I was going to say–Sriracha has a significant sweet component to it. In Hung Fuy sriracha, it’s the second ingredient right after the chiles, before the salt. Some of the Thai brands are even sweeter and list percentages (for example, my Sriraja Panich has 17% sugar.) And let’s not even get to the pork and beans.
If we all get a guess as to the subject of the rant, it’s obvious: a female boarder who pays no rent except for feeding chickens and stocking the iron smithy.
Don’t like beer, wings were in the fridge along with the BOC [Breakfast of Champions, cold pizza]
Nope, my MiL and I get along fine =)
Yup
They make a bunch of different Mrs Dash blends. I don’t like pepper based spice blends, after sitting in the little jar they end up all tasting the same. I may use the same spices and herbs, but they are all from their own little bottles and don’t seem to have gotten all blah. Some of the spices need to be kept whole and toasted and ground just before using or they tend to lose the flavors.