yummers, if I do say so myself...

[derien]

I made scallops for lunch and then Chicken in Red sauce (http://eor.rulesthe.net/recipes/chickeninredsauce.html) for dinner, and they both kicked ass. :) Eor says it milds out the recipe too much to add corn starch to thicken the sauce, but I really like the sauce to stick to the chicken. Which literally came out melt-in-your-mouth and tasty, I think because I actually let it marinade this time (I started it before I made the scallops for lunch).

The scallops I just sauteed in ghee, with fresh garlic and a little powdered ginger and fenugreek. One of them was orange, and I had to ask about that when I was buying them because I thought maybe it was bad. The young guy called in the older lady at the fish counter, because he didn't know why it would be that color. She said sometimes they get down in a kelp bed and eat the kelp, which makes them taste sweet but turns them orange and sometimes even red.

Aaand what else. I feel good about the amount of work I've done over this weekend. I wish I could have written something, but I feel as though I was almost busy enough to justify not having gotten to that. Except for the fact that I watched an ep of "Spaced," too. Took me two days to get through a 20 minute show because I had other things to do, though! But it was quite awesome and I'm very tempted to go for another right now.

Comments

[lacrimaeveneris.livejournal.com]

Your descriptions of the scallops are making me drool like a crazy person. Sounds delicious!

[derien.livejournal.com]

They were good! Okay, I guess I'm inordinately pleased that I pulled off two good meals in a day. ;)

[tronella.livejournal.com]

That chicken recipe sounds amazing, I might have to try it! Although I have never come across tamarind tea before.

[derien.livejournal.com]

Oh, gosh... see, that's where it's useful to have someone else read over recipes when they're written, because Eor took it for granted people would know that you take an inch off the tamarind block and steep it and strain the resultant brown liquid into the recipe. You could also use tamarind concentrate if you don't like to use the block and make the tea of it, it's sold under the name tamicon in a little plastic jar, but I'm not sure how much you would use. They might have a conversion on the jar.

[tronella.livejournal.com]

I see! I don't think I've ever used tamarind before. I'll investigate at the supermarket next time I go, then. :)

[derien.livejournal.com]

It's delicious stuff. I use a piece about an inch long and a centimeter deep, and after I pour off the liquid into the recipe I pop the pulp into my mouth and suck on it for the last of the flavor, because I'm a barbarian. ;)