You just know that mayo jar had been left out on the counter overnight or all day more than once as well. In Southern California where it’s nice and warm.
As to dinner: I’m doing ribs as I said. I’ll be baking up a few each sweet & russet potatoes; far more than we 3 can eat, but that sets up real nice heat-n-eat for during the week. I’ve got a low-effort cooking technique that gets the nice crunchy salty steakhouse-style skins. Lemme know if you want that.
You were admiring @purplehorseshoe’s baked sweet pots w cheese & BBQ sauce earlier. Maybe that with some accesories?
For large russets: ballpark 70 minutes from goes into oven to ready to eat = 95 minutes w warmup & prep.
For sweet pots or small russets subtract 10m from each interval below = 20m total. Sweets can go longer, but don’t need to. Russets done longer get too crunchy.
Preheat oven to 450F (~25minutes warmup)
Clean & pierce potatoes thoroughly
Place pots on wire rack on a baking sheet or put pots directly onto oven rack w catch pan on next oven rack down. Want airflow all around.
Bake large russets 35 mins or small russets / sweets 25 mins until skin dry & slightly wrinkly.
Remove from oven, brush tops/sides w oil or melted butter. Sprinkle top/sides w coarse salt.
Invert & repeat on bottom surface.
Return to oven inverted vs first bake.
Cook same interval again: russets 35mins, sweets 25 mins.
Pull from oven & serve.
Two meatloaves made; one in the fridge waiting to be baked, and the other wrapped in cling film in the freezer waiting for another day. I’ll assemble the potatoes au gratin soon for cooking later.
Hot beef curry (Rogan Josh), Basmati rice, steamed sweet potato with butter and salt, peas nuked in mint jelly, toasted naan, and a glass of cold whole milk. Yum-O!
The rest of the chili I made earlier in the week, crackers and some really nice satsumas. One thing I love about chili is it’s one of those things that actually gets better after it sits for a few days.
Sliced up the remains of the grilled cow from last night in a buttered ciabatta roll, with Colemans English mustard, a slice of pepper jack, sliced tomato and cucumber.
Fresh crispy meaty and zippy.
Ended up doing the stuffed sweet potatoes. Mashed the innards with lentils, tahini, and Indian spices. I thought I had pumpkin seeds to add but I must have eaten them all. They were very good, and I have enough to snack on the rest of the week unless I freeze some.
Oh, indeed. Both the green and the red versions of chili get better. I remember my aunt Anita’s recipe for a bowl of red. It’d bring tears to my eyes and make me sweat when I’d eat the first fresh bite of it on the first day. After it had sat in the fridge for a day, the meat was more tender, and the heat at least took two or three spoonfuls to start my sweat glands up, and all of the other flavors have an easier time coming through. Perfect chili weather is due for north Texas soon, and we just re-stocked with dried and frozen peppers. I can’t wait…until Thanksgiving is consumed…or maybe we can make turkey chili with the leftovers…hmm.
The dan dan sauce we made has a similar arc. Last night, I spooned a few extra spoonfuls of it on my noodles, and kind of thought I might have over-done it by the end. I (of course) did the same thing with my serving for lunch, and I was thinking I might want another spoonful when I was near finishing it. It was less hot, and the flavors were even better.
Yep, kind of think I have enough for another serving for lunch tomorrow. We also found the mustard preserved in chili powder at a store that is literally down the street. Though, technically we got mustard tuber and not mustard green, which is supposed to be the spicier of the two. I liked it better than the dan dan noodles I’ve had prepared for me in restaurants, so I’ll probably stick with it, even though it’s technically not what the recipe we were following called for.
We also substituted baby bok choy for the pea shoots the recipe called for, I realized when I was eating it that’s what I’ve been eating all this time when I’ve ordered this.
