Wow, it's been a while since anyone has posted! Here are a couple of sauce recipes I've been using for a while. They fit my definition of modular food since they can be used in so many different ways. Also, they are concepts rather than strict recipes, and thus many variations are possible. Part of why I'm listing them is to make sure I still have the recipes should the original sites disappear. The first one is a wine cream sauce, more or less based on the recipe I found here . The basic proportions are 1 part wine to 2 parts cream. I usually use leftover wine since it's no longer as nice for drinking. For cream, I use whatever is available, whether half-and-half, light table cream, heavy or whipping cream, etc. The proportions are not exact, of course, but it's a pretty good guideline. The leftover wine can be pretty much any kind of decent tasting white or rose wine or even leftover champagne. The quantity I make is dependent on how much leftover w
Another blog! Another food blog! What is the purpose of this blog? RX and JP were talking about food. Variations on a Theme of Filled Things. How to eat for a week without having to cook something new every day. How to have semi-prepared meals ready for those days when you don't have a lot of time to cook. Quantum Food refers to dumplings, meatballs, and other similar discrete food items. They are the kinds of food where you can make a bunch at a time and freeze them in small batches. Then, when one is hungry, a few are taken out of the freezer and cooked, with the rest left for some future busy time. Modular Meals refers to the ways that one can dress up a base food with other items to create a variety of meals. For example, if one makes a big batch of rice, then it can be turned into all kinds of different meals by adding different sauces, seasonings, garnishes, and add-ons. Add some pickled daikon, soy sauce, and a baozi (Chinese steamed bun) for one meal. Mix w
I made this up the other day for breakfast. They are quite soft, taste similar to banana bread, are relatively filling, and are quick to make. 1 banana 1 egg cinnamon, nutmeg, ginger, cloves (all to taste) pinch of sugar (to taste) pinch of salt (to taste) Mash the banana in a bowl, crack in the egg, add the spices, sugar, and salt and mix. Fry up with a little butter on medium to medium-high heat until golden on both sides. These keep for at least a day in the refrigerator, though get a little sticky from the sugar. It could be good to add vanilla extract. Substituting molasses or even honey could be good.
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