Postprandium

[yagathai]

The country ribs came out buttery soft and toothsome. I should have added some apples to the pot, maybe a bit more in the way of spices and, as usual, a touch more salt, but overall it was a great success (which is good for the budget, because I'll be eating it for at least another day or two). Maybe tomorrow I'll take the ol' stick blender out for a spin (hah!) and liquefy some of the veggies to make a gravy base.

The squash with the roast pork turned out... not so great, but it's about as well as I expected. I knew it was a dog going in -- the frozen squash was a nonstarter -- so I didn't waste much time fancifying it. The concept was sound, though, so maybe I'll try it again with a bit more enthusiasm. What goes well with chinese roast pork? Maybe a dusting of five-spice powder, some candied walnut and/or orange peel... Candied ginger? Or is that too much? Hm. That's something to ponder.

Comments

[dressdragn.livejournal.com]

start a food blog already.

[aghrivaine.livejournal.com]

Ginger-scallion sauce, broth made of duck stock and shoyu, and a alkali noodles.

[yagathai.livejournal.com]

Sure, but not in the context of a stuffed acorn squash.

[aghrivaine.livejournal.com]

No, pork belly.