history
still cooking
by anders pearson
Tue 08 Jan 2002 11:55:49
i've been pretty good so far. a few more trips to the grocery store and my kitchen is actually starting to fill up. my fridge actually has more in it than just a six-pack and butter.
i've actually even been cooking stuff for dinner. on saturday i made Mapo tofu from a recipe on the back of a flavor packet that i bought at an asian food store. Mapo tofu was my favorite dish in china and, happily, the version i cooked myself was probably the closest to authentic that i've had yet in the US (except for the time that my friend Cho-nan cooked it for me); every time i order it in restaurants they refuse to make it as hot as they do in Sichuan.
the biggest problem with cooking i've found so far is figuring out what to make every night. i think most of the menu determination process is driven by the question "what do i have in my fridge that might go bad if i don't eat it really soon?". so for the last two nights i've had sandwiches and salad because i have bread and lettuce that might not last too long.
comments
tuck - Tue 08 Jan 2002 11:56:49
learning new cookery is great and all, but don't let the Anything-Goes-Super-Wonder-Genius-Casserole skills lay in dormancy too long. those were hard won. actually, wait... wait just a minute. "Super-Wonder-Genius-Anything-Goes-Including-Yesterday's-Mappo-Tofu-Casserole." whoa. now i see what's going on here. you must have noticed there's great casserole potential with all the new kinds of left-overs you'll have. cook on brother. (never should have doubted.)Mark Boudreau - Tue 08 Jan 2002 11:57:49
Freeze the bread. Actually, freeze anything you can (Lettuce would not work out well like that though). It does get terrible freezer burn if you leave it in there too long, but it survives much longer than if it was on the counter or even in the fridge.