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