Cravings. We all get them. I’d been thinking of making machaca for tacos and such since Thursday, when I was watching a recording of The Bridge and a guy was eating a taco. The SO suggested I need to make ‘fried tacos’ this weekend. She says it’s too hot for me to make shredded beef, so I’ll just get some from the market or Trader Joe’s. (I think TJ’s has heat-and-eat carnitas, which would also be good.)
Fish’n’chips. I always crave fish’n’chips. Fish’n’chips are like burgers. I could eat them every day. Now Long John SIlver’s is advertising what looks like frozen food section fish and fries, and it’s ramped up the craving. Too bad I can’t find haddock. I’ll have to make do with cod. There’s a good chance I’ll make some in the next couple of weeks.
I have everything I need for SPAM musubi. The SO occasionally comments I have too much SPAM in the cupboard. I’ve been wanting to make musubi for a while, but something always comes up, or I think that it mightn’t be a good idea to eat rice right after having wisdom teeth yanked, or there are other things that need to be eaten, or whatever. I want to make SPAM musubi, but there’s no telling when I’ll actually make it.
Ditto jambalaya. Love it. Want it. But I’m not sure the SO wants to have so many leftovers in the fridge, since I tend to make a lot. She won’t eat much, because I like the sausages to be very spicy. And dirty rice. I’m not entirely sure she’d eat it because of the filtration units. She likes avian filtration units, but has been leery of the organ regardless of the source since she became a nurse.
The SO judges Mexican restaurants by their chiles rellenos. If they’re not good, she’s not impressed. She says they all taste as if they’d been pre-made and frozen. So when she wants good chiles rellenos, I have to make them. I’ve been wanting them too. So there’s another one I want to cook and will likely cook soon.
I’m with you on craving. But I prefer the cod, and I won’t be making my own again anytime soon. Living alone it just isn’t worth it to end up with a half gallon of fishy oil worth less for anything else. Plus a house that smells like a fish shop for weeks, and the fact that It takes me piece or two to get the method down perfect again, for the two or three pieces I wanted in the first place.
My other one is lasagna. it the same amount of work to make for 6 as for 1 and the ROI for one person to eat is just crappy. Although you can freeze it and eat later, unlike the fish.
She says even the crock pot heats up the kitchen too much. I don’t agree, but anyway…
I prefer haddock. Cod tastes a little too bland for me. Not that haddock isn’t ‘mild’, but I think it has more flavour than cod. I have no problem with leftover fish’n’chips. It wouldn’t last long even if I lived alone.
I use an electric skillet so the temperature is just right with no guesswork. The fish just comes out right. Also, I haven’t noticed the house being fished up.
I would love to deep fry fish or wings or fries or scotch eggs or fried chicken. Anything that requires a deep pot of hot oil. But I hate the way it makes the house smell like a food truck for days and days. Ditto the fine coat of oil that seems to fog the kitchen floor to ceiling. So I won’t.
I usually cut back on the parsley, as it can become overpowering; I also mince it very finely. The addition of lemon olive oil as a dressing is a plus. I only get a hankering for tabbouleh about once a year, and this is the day. Perhaps I’ll have it with a sockeye fillet.
I want to cook beef enchiladas, using the meat from some shortribs I have in the freezer. But it’s hot here too, and I bet it’s hotter than Washington: 100 degrees and smoggy where I live south of San Jose. So that means no slow-cooked, heavy rich shortribs.
But what I will actually cook is some beef teriyaki. I have some so-so steak defrosting, and it’ll sear up in the grill pan in just ten minutes. I have Japanese rice in the freezer, so that’ll reheat in the microwave in two minutes. Vegies? Some romaine salad with sesame dressing, I think.