Postprandium
Dec. 1st, 2010 01:43 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
yagathaiThe 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.
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.
