trapped online


It's Thursday night you know what that means.

I don't really make something unique for dinner today, just some corn soup that's been in my Paprika collection for a while.


Chag samach my dudes, it's passover. As your resident chopped champion, I weirdly enjoy restrictive cooking, and this week is no unvetted bread products, basically only matzo.

I basically followed the New York Times recipe, but veganized it.


The local grocery was having a sale on frozen chicken breasts for $2/lb so I decided to splurge since I've been eating like shit lately. Finally sous vide'd one up today. It was marinated in a homemade pseudo ssamjang made from hoisin, gojujang, a little agave syrup, and some minced garlic. 2 hours at 149 (only 1 hour needed if it's not frozen). Let it rest afterwards inside the bag but out of the bath for another 10 minutes. Then I shredded it, mixed in 2 more spoonfuls of the sauce I marinated it with, and made a kbbq sandwich. I just wished I had some vinegary slaw to top it with, but the fresh spinach worked.

I really should have made more for my lunches this week, but I should be fine unless 3 people in a row make noodles again.

I'll definitely be making some sort of bean soup for my dinner shift Thursday.

#recipe #meat #chicken #sousvide

I'm not one to recipe blog, but I'm really proud of this. it's the first recipe i ever fully created myself, as opposed to following and tweaking.

co op size dumpling chowder

(15 servings / 1 stockpot) – takes 1 person 2 hours total