#Salmon fried rice

[omnivorescookbook]

Salmon Fried Rice (三文鱼炒饭) Salmon fried rice is a delicious one-pan meal that you can quickly whip together using a few pantry ingredients.

Recipe => https://omnivorescookbook.com/salmon-fried-rice/

[chrishangry]

You’re telling me a salmon fried this rice?

This week’s meal prep is salmon fried rice. A good way to use salmon that’s been sitting in the freezer. Just pop it in the microwave and eat with nori for a quick lazy meal. Lasts a month in the freezer so u don’t have to fret about eating it all in a week!

[bassgif]

snow miku 2024 winter delicacy ver.

☆ ☆ ☆ / ☆ ☆ ☆ / ☆ ☆ ☆

[worldsewage]

I love food. Big fan of food. am I consistently and constantly hungry. Food is the best thing. Wow. Can’t believe I live on a planet where I can eat and taste. I can bring food for my friends. I can slice it in half. I can make an ugly bacon egg sandwich just for me. I can reheat food. I can melt cheese on chips. I can give my friends the black licorice jelly beans. I can give my cat a tiny piece of chicken from my bowl. I can cook food. I can season grilled foods spicy in separate batches for my friends with a low spice tolerance. Wow. You can eat . you should eat. I love a burger.

[melontokkive]

Rice bowl with pan fried salmon and boiled egg

[soupkiddo]

papa got his bead loom back 😎

(considering selling beaded jewelry, stay tuned!!)

[burgers-in-anime]

Another Code: Recollection (2024)

[xpuigc-bloc]

Exquisite esquites

By Mia Leimkuhler

If I were mayor of Picnictown, every picnic would have the following: a blanket, a 1:1 dog-to-human ratio and esquites. The blanket’s there because grass is itchy no matter what the most outdoorsy person in the group says; the dogs because dogs are great. The esquites are essential because my favorite outdoor corn is elotes, but they don’t travel nearly as well as esquites. (The laws of Picnictown consider how easy it is to carry your picnic things on public transportation.)

This is barely a compromise, though, because Kay Chun’s esquites capture all the beloved and balanced elements of elotes: sweet summer corn, tangy lime, creamy cotija (and crema), spicy ancho chile. The smoky flavor you get from grilled corn is here, too, as the kernels are charred in a hot skillet until browned and caramelized. Perhaps the most enticing part of the recipe is this note from Kay: “Leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil.” Picnictown loves a resourceful pasta salad.

More picnic decrees, because it’s the first day of summer! Make Zainab Shah’s sheet-pan chicken tikka thighs ahead of time, and then toss some roti or naan in your tote bag for effortless but extremely delicious sandwiches. Ali Slagle’s green bean salad with dill pickles and feta is perfect all by itself, but if someone else wanted to bring a container of cooked barley or farro, that would be a really nice collaborative grain bowl picnic moment. (For even more lovely, easy picnic ideas that travel well, check out this recipe collection.)

Every June, the summer produce flows into and overwhelms my corner grocery store, and every June I am positively giddy about it. Right now the shelves are buckling from so many cherry tomatoes, and I’m doing my part with salad e-shirazi, basil and tomato fried rice and salmon and tomatoes in foil, a five-star, five-ingredient dinner from Mark Bittman.

I am trying to be more adventurous with my vegetables, branching out and bringing home goodies I don’t usually cook. I’ve never really loved bitter melon (I’m not alone), but I do like bitter things — extra dark chocolate, dandelion greens, Campari. So I’m going to try this stir-fried bitter melon with eggs, a recipe from Chutatip Suntaranon (known as Nok) adapted by Cathy Erway.

The creamy scrambled eggs, salty soy sauce and molasses-y brown sugar will mellow out the harshest edges of the bitter melon. And I trust Nok — I’ve had the pleasure of dining at Kalaya, Nok’s restaurant in Philadelphia, and Nok never misses.

Lastly: It’s hot out there, and I’d like to give you an excuse to stand in front of the open refrigerator after a long afternoon in Picnictown. Here’s Lisa Donovan’s new recipe for buttermilk tres leches cake, which is best served extremely chilled, straight from the pan. I interpret this as spooning giant mouthfuls of cold, creamy cake into my mouth while bending into the fridge, but if you’d like to use plates and forks and a table, by all means.

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#the new york times #cooking

#mia leimkuhler #picnic #kay chun

#make zainab #matk bityman

#cathy erway #nok #lisa donovan

#sheer-pan chicken tikka thinghs

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#olaf peterson #de tot

[extervus]

OOPS forgot to take pictures for my one year anniversary on testosterone cause I went on a walk with my bf and then ate a lasagna garfield style so uhmm here have some pics from the last few months ok?

Featuring @binesetakeout as that sexy lil binch in the top left corner

[jvzebel-x]

🦋

[reshipi888]

[asgardian--angels]

it's kind of funny to me, albeit very interesting, that I'm a very picky eater and yet have also become a locavore and something of a 'foodie' per se, I really enjoy food (and cooking!), and going to unique and sometimes upscale restaurants serving ~local ingredients~ and I really value a quality dining experience and learning the character of new places through their food. yet I got a 29 on that picky eater test lol

[the-things-i-put-in-my-mouth]

Teriyaki salmon with stir fried vegetables with noodles and egg fried rice…..

[fryknave]

succeeded in making salmon fried rice

[shiiko529]

[cheekedupwhiteboy]

glaze i made to go on japanese style chicken meatballs last night goes insane and is super easy:

½c mirin

½c sake

¼c soy sauce

1 clove of garlic, smashed

1 small knob of ginger, sliced and bruised

combine in a nonstick skillet and cook over medium heat, stirring often, until the mixture is reduced to about 1/3c. discard ginger and garlic before serving