Jigglygut believes that: (1) good food doesn't have to be expensive or fussy, (2) the best food makes ample use of fresh produce and allows the natural taste to shine through, and (3) meat tastes really yummy with fruit.
Follow me on my gastronomic journey! This blog is really much more for me than for you (the viewer), and will help me keep track of my progression as a cook and my philosophies towards food. I really like to eat... a lot!! And I like to write and keep lists! I'm hoping that this blog will keep me motivated and on the road of learning.
Beef and Chestnut Stew grew tastier as the week progressed, though it wasn't as good as the prior week's Braised Chestnuts.
B spent a long time making Basil Eggplant Tofu. Texture turned out beautifully, but it took 40 minutes to fry the tofu to a golden brown. Paprika rounded out the taste of the dish.
Greek Chicken was pretty tasty, even though I substituted turkey for chicken and sliced it up. Even after using half the broth, there was way too much left over, but then again, I didn't use any flour.
Beef and Chestnut Stew grew tastier as the week progressed, though it wasn't as good as the prior week's Braised Chestnuts.
ReplyDeleteB spent a long time making Basil Eggplant Tofu. Texture turned out beautifully, but it took 40 minutes to fry the tofu to a golden brown. Paprika rounded out the taste of the dish.
Greek Chicken was pretty tasty, even though I substituted turkey for chicken and sliced it up. Even after using half the broth, there was way too much left over, but then again, I didn't use any flour.