Started 4 years ago (2015-01-26T08:00:00Z).
Ended 3 years ago (2015-12-31T08:00:00Z).

Each week I intend on cooking a new dish or a new variation of one I've already done.

The inspiration is to eat better, own my kitchen space, and learn more about food.

Valuable lessons from this streak so far:

  • Virgin olive-oil has a low burning point (I now use avocado oil and know how to quickly clear smoke from my living room)
  • Washing rice before cooking really matters (bought a rice strainer, which is also good for straining pasta)
  • Avocados are only ripe when nobody is looking (this still doesn't prevent me from buying them aspirationally)
Dishes so far:
  • Rice, bacon, and egg (started small)
  • Stir fry (red bell-pepper, green beans, chicken thighs, and rice in chk'n broth)
  • Spaghetti (getting the ground-beef write was the biggest hardest part)
  • Ramen
  • Pho
  • Sushi
  • Have other suggestions?

Recent submissions (3 total)

Scrambled Eggs with chopped, pitted dates.

I used some sunmaid dried pitted dates, about 1 date per 2 eggs, and chopped them into smallish bits and put them in the skillet on low for a few minutes. This is to soften them up. If you put them on medium (normally what I scramble eggs at) the sugar in the dates will char and it will taste like eating burnt marshmallows.

Anyways, I started to crack and beat the eggs after I started heating the dates, but I should have given the dates another minute or two because they were not quite soft enough. Threw in a dash of milk and some salt and pepper. Pretty good addition to plain old, boring ass scrambled eggs.

I usually make lamb stew each week, but normally I just throw frozen veggies and frozen lamb into a crockpot and let it run overnight. Decent results, very little effort.

Today, I opted to thaw the lamb and sear it first, and then put the seared lamb into an already rolling stove pot. Still used frozen veggies, but threw in some diced potatoes to thicken it up and also some fresh mushrooms because mushrooms are fucking cool.

Whole thing was done and packed into containers in thirty minutes. Having a bowl and a Stone IPA right now.

Lesson learned, you gotta peel the potatoes. Otherwise some of the potatoes disintegrate in the heat and your are left with some potato-free skins, which does not for an appetizing dinner make.

I made this recipe which I've made before

mistakes made: undercooked chicken. 7 minutes to poach was too short for small chunks, used a lid when I should have let the broth thicken up / become more flavorful.