Adventures In Food
Apr. 6th, 2014 07:25 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
morgynleriYesterday's dinner was:
Red and brown rice cooked with spices (garlic, toasted onion, ginger, nutmeg, cinnamon)
Portabella mushrooms layered with bacon and cheese (I wanted to do basil, but there was no joy on the fresh basil)
cucumbers (sliced thin and served as-is)
Tonight's dinner is:
Brown rice, cooked with spices and lime juice (same spice mix as yesterday)
Chicken marinated in lime juice, fresh grated ginger, minced garlic, nutmeg, toasted dried onion, and enough water to make sure the thighs were completely submerged.
Salad from a kit which has chopped cabbage, celery, onion, carrot, and almonds
The rice together with the chicken tastes like something I'd encounter at an SCA feast, and is very nommy. The cinnamon isn't a strong note, but it's also not something easily missed - and this with a very little cinnamon. The lime is very strong, but not overpoweringly so. I can't actively taste the garlic or the ginger or the onion or the nutmeg, but they're not meant to be distinct flavors, but part of the gestalt of flavor.
Red and brown rice cooked with spices (garlic, toasted onion, ginger, nutmeg, cinnamon)
Portabella mushrooms layered with bacon and cheese (I wanted to do basil, but there was no joy on the fresh basil)
cucumbers (sliced thin and served as-is)
Tonight's dinner is:
Brown rice, cooked with spices and lime juice (same spice mix as yesterday)
Chicken marinated in lime juice, fresh grated ginger, minced garlic, nutmeg, toasted dried onion, and enough water to make sure the thighs were completely submerged.
Salad from a kit which has chopped cabbage, celery, onion, carrot, and almonds
The rice together with the chicken tastes like something I'd encounter at an SCA feast, and is very nommy. The cinnamon isn't a strong note, but it's also not something easily missed - and this with a very little cinnamon. The lime is very strong, but not overpoweringly so. I can't actively taste the garlic or the ginger or the onion or the nutmeg, but they're not meant to be distinct flavors, but part of the gestalt of flavor.