Wasabi is 100% veg matter.
and it’s green - win-win!
Pickled ginger counts as well, practically a super mega untimate food
Wish I wasn’t restricted to “window pass” while waiting for covid test results. I could go for some kimbap right (yeah I know it’s not sushi)
Sigh, as it was dinner was going to be a tuna melt. Had the tuna in the bowl, the onion chopped and ready to go and went to the fridge to get…no mayonnaise or salad dressing. I use the stuff so rarely that the small jar I had was best by last june. So more finely chop the onion add to the tuna with a heaping spoonful of Beaver Brand hot cream horseradish sauce and a heaping spoon of stone ground mustard, mixed thoroughly and ate on saltines.
That sounds pretty good, actually!
I would have tasted the small mayo jar (best-by date last June), as those dates are fairly arbitrary (speaking as an ex-industry person). Sometimes they’re good long past the date. It won’t hurt you, but the taste can go off. The issue is whether or not the oil has begun to turn rancid, which you can tell by smell and taste immediately.
Roast chicken, acorn squash, some brussel sprouts that were a bit too old, and brown rice.
Learning this air fryer/pressure cooker thing I was gifted. Did a little pork roast tonite. Rubbed in spices, seared, pressure cooked 40 minutes to 155 degrees, but the best thing was the canned onion soup that I put in the pressure cooker under the basket where the meat was cooking. I made a roux and added the drippings that hit the soup and omg, the best gravy. And I had enough of the drippings to freeze for another gravy.
Chicken Tinga. The store used to carry a spice packet, which was convenient, but they stopped selling it. Or at least my store doesn’t have it.
So I’m trying a recipe from Cook’s Illustrated. Looks like it will take a bit of time to cook, but it makes 6 servings, so that’s 3 meals for us.
It had something yellowy on top, but yeah, I don’t have a problem with look sniff taste testing stuff like that otherwise
I’m generally in that school of food safety too, but I gotta tell you a story. Back in college I made a fried egg sandwich with either bad mayo, bad eggs, or both. Spent an hour naked in the bathtub spewing from both ends and convulsing in between. Not sure I’d survive the same event today.
NEVER press your luck on mayo or egg safety.
Leftover sausage and bean soup, with a salad and sous vide caramelized onions.
The onions were delicious and easy. I slice up two onions, tossed them around in a pan for five minutes with a tablespoon of olive oil. Then I bagged the onions and added a cup of beer.
Sous vide @190 for three hours, then drain the beer and serve.
Those onions sound awesome. Sous vide is one technique I’ve never gotten the tools for, although one of my neighbors swears by it and I’ve had some wonderful stuff they’ve prepared.
Tonight SIL is coming over and it’ll be dry rubbed slow oven baked country pork ribs, crunchy baked potatoes and green salad. Berries & cream with shaved dark chocolate for dessert. And some fine liqueurs.
Last night Mrs. L.A. finished off the half of a ⅓-pound cheeseburger she had Friday, and the fries. The ‘fries’ were interesting. They were rather thick spirals – not ‘curly fries’, not as big as wedges. I finished off the inside of the leftover pork burrito she had last week, a handful of cashews, and half of a Trader Joe’s Sonoma Brinery Fresh Pickle. Mrs. L.A. had the other half. Like the reviewer in the link, I’m usually underwhelmed by mass-market dills. Like the reviewer, this applies to Trader Joe’s ones too. I like these pickles, but I don’t ‘love’ them. [‘Hey, baby. Wanna “love my pickle”?’] These Sonoma Brinery pickles are better. They’re firm and crunchy – and you can actually taste the cucumber. I’ll buy them again.
Tonight I think I’m in the mood for meatloaf. I have to go to the supermarket anyway, so I may as well get some beef and pork. If I do make meatloaf, I’ll make potatoes au gratin (from scratch) to go with it.
Commercial mayo is a different product than a homemade raw-egg emulsion. Until recently, the jars even stated “refrigeration recommended after opening” or some such. More likely your eggs made you sick than the mayo (unless it was just old and spoiled, like any old and spoiled product).
We picked up a pizza Friday night and got three meals out of it. Tonight, we get back to cooking…gonna grill a steak, do some Wasabi mashed potatoes, some kind of veg. 
Smoked sausage-cheddar-beer soup and some home made baguette.
The open jar had been in a fridge shared by 4 undergrad males for probably 6 months when I ate that fateful sandwich. God only knows what sort of science experiments had settled in there. The eggs were fresher, maybe only 6 weeks in there. Ditto the butter I fried the eggs in.
All I can say for certain roughly 42 years later is I can still remember details about laying in that tub. It was one of the top 2 peak experiences of my time in undergrad and grad school. And not in a good way.
Some things you remember; others leave a Grand Canyon-sized scar on your psyche.
This is why I will never eat at my sister’s anymore.
But it wasn’t just one hour, it was pretty much a whole day, from less than an hour after I got home feeling a bit queasy until late morning the next day. I don’t remember all the details, as I actually passed out a few times.
Anyway, speaking of which, Breakfast for Dinner tonight. Eggs (sunny side up for me, over hard for my roommate), Goetta, dark German rye bread, and sausage gravy.
Also having Sausage gravy and biscuits… I’ve had a gnawin’ and a cravin’…
Lol! Now I’m envisioning 4 undergrads sticking knives back into the jar after smearing mayo on their sandwiches, putting all kinds of spoilable food matter back into the jar to culture. Cross-contamination at its finest! It’s taken years to train my own germ factories offspring not to do that.
My dinner tonight is still a mystery. I’m hoping to get some more ideas here.