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There's such a thing as timing in food...
and presentation.
*squints* oh right
Still working on bang bang chicken. I
THINK
I've got it.
I was having issues where it was getting too... homogenous, but so long as I leave the rice, meat and matchstick veggies stacked rather than slopped the sauce brings it all into cohesion.
So, timing on drops, and assembly actually effected this dish's flavor.
Did not really see that coming.
I probably make this dish too spicy for my dad, and too garlicky for my mom XD
Just right for me though.
Also
made strawberry/black cherry preservey jam...reduction...syrup...
I got three things out of this.
And all it took was about 2 dozen pitted cherries, 6 medium sized strawberries, and about 4 tablespoons of honey, an orange peel, and about a cup of red wine and water to cover
put it on the stove on high, stirring as needed for about 30-40 minutes, and if you want something to go on
cake
pancakes
biscuits
toast
that isn't that factory dull grocery jam
this wasn't that hard to do, and only cost about $6.00 with higher quality ingredients and a pretty decent yield.
You can also strain the fruit, and store the syrup seperately to sweeten cocktails or... anything for that matter (I was gonna put it in some club soda)
...
this was not hard.
It was pretty god damn good though
and now I want to make shortcake >>
My mom wants to dig up a portion of the yard and I think plant something
I also might get talked into helping put up siding at a friend's house.
... why the hell do people insist on doing this shit in the hottest months of the year?
... *shakes head* oh well, might give me something to do, and keep my back working.
Course, I could start working on a chinese beef dish... though I don't know what that would be off the top of my head.
.... and I just lost ALL of my recipe for bangbang chicken that I decided to share the process and notes on. Thanks fubarblogs.
