What did you cook or eat today (July 2022)?

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Smoked salmon salad for lunch.

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Rarely ever does future Mrs.Dude ever ask me to make something, but when she does I'm always happy to oblige. For someone that went most of her life with a disdain for Spam, she loves my Bacon Spam Fried Rice.

Forgot the frozen mixed veg in the pic, but this is a super easy and very delish meal on the cheap.

The bottle of sauce is my Oso sauce prototype (Soy, brown sugar, mirin, black vinegar, lime juice, ginger garlic, chili flake) that goes in at the end for color and caramelization.

Bacon and some of the spam gets cut into lardons and browned until crispy in the wok, removed and leave in the about 2T of rendered fat, ginger and garlic go in, then 3 eggs. Scramble hard, then back in with the bacon and spam, sliced green onion, rice and fry a bit. Then in with a healthy glug or 2 of the Oso sauce, brown further, in with frozen veg. Serve with 2 Spam "Steaks" and a dippy egg on top, Lime wedge to garnish and squeeze over top. The lumpia didn't hurt either.



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so easy, and versatile. I made these for an upcoming Korean bbq. the tart bite of a cold fridge pickle is a welcome contrast to hot rich foods.

been marinating for two days, and I pulled them out for a quick taste. I love these things.
the variations are darn near endless. these are daikon/Cabbage/Carrot with some jalapeño to add just a tiny spicy bite.

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ThatDude said:
Rarely ever does future Mrs.Dude ever ask me to make something, but when she does I'm always happy to oblige. For someone that went most of her life with a disdain for Spam, she loves my Bacon Spam Fried Rice.

Forgot the frozen mixed veg in the pic, but this is a super easy and very delish meal on the cheap.

The bottle of sauce is my Oso sauce prototype (Soy, brown sugar, mirin, black vinegar, lime juice, ginger garlic, chili flake) that goes in at the end for color and caramelization.

Bacon and some of the spam gets cut into lardons and browned until crispy in the wok, removed and leave in the about 2T of rendered fat, ginger and garlic go in, then 3 eggs. Scramble hard, then back in with the bacon and spam, sliced green onion, rice and fry a bit. Then in with a healthy glug or 2 of the Oso sauce, brown further, in with frozen veg. Serve with 2 Spam "Steaks" and a dippy egg on top, Lime wedge to garnish and squeeze over top. The lumpia didn't hurt either.



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With that flavor profile you could make cardboard taste good!
 
bburned said:
so easy, and versatile. I made these for an upcoming Korean bbq. the tart bite of a cold fridge pickle is a welcome contrast to hot rich foods.

been marinating for two days, and I pulled them out for a quick taste. I love these things.
the variations are darn near endless. these are daikon/Cabbage/Carrot with some jalapeño to add just a tiny spicy bite.

View attachment 87898
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Brine recipe?

CD
 
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TastyReuben said:
This is my second time using Weight Watcher’s two-ingredient pizza dough, with better results:

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It’s not a yeast dough, so it comes out close to a proper cracker crust, which just happens to be a SW Ohio specialty, so this wasn’t unfamiliar in taste and texture.
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Hey, so I made a marinara-pesto sauce the other day that turned out really good. We had chicken marinara pesto over penne pasta that night. I have some of the sauce leftover and was thinking of making a pizza, but not sure what kind of crust I want to use. Do you think a thin cracker crust would work, or do you think that the sauce would weigh it down too much and I should go for more of a traditional medium thickness crust with a bit of a chew? I am not going to load it down with toppings, probably just some mushrooms, red onion and chicken on mine, whereas hubby will probably do mushrooms, olives, and pepperoni on his (and it might be heavy). Oh and cheese, of course. What's your opinion, oh pizza connoisseur?
 
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