Shiitake, green beans, broccoli, onion, carrot and pad noodles. A very light lo mein sauce of hoisin, soy sauce, sesame oil, rice vinegar, sugar and red pepper flakes. Some avocado to top it.

I may have put in too many veg. Didn’t even have room for any cabbage.

Cost per person $2.10

do you preplan your meals, or do you stare at the fridge for a while then yolo the meal?

do you have a favorite that you can recall?

Shiitake, green beans, broccoli, onion, carrot and pad noodles. A very light lo mein sauce of hoisin, soy sauce, sesame oil, rice vinegar, sugar and red pepper flakes. Some avocado to top it.

I may have put in too many veg. Didn’t even have room for any cabbage.

Cost per person $2.10

I usually figure out the general idea before noon and make sure I have prepped anything that needs more prep time. If there will be fresh baked bread that’s got to be cooked by noon or the day before.

But on I start prepping at cook time there can be a fair amount of yolo. Like I might make a loaf of bread without even knowing what it will be for and decide the next day it will be French toast. But when I go to slice it and soak it I’m looking through my supplies to see what I’m serving with it. And sometimes that means entertaining intrusive thoughts like “I already have maple syrup out for the French toast. Maybe I could use some on some green beans. Wait, that’s probably epic but nasty.”

I live off cravings.

“What do I want?” “Salty, spicy, umami, sweet?” “Crunchy, chewy, toothy, creamy?” And once I have some answers I start looking at my pantry. Potatoes can be any texture and flavor you want. Pasta can too but requires some extra effort. Crunchy beans are potentially lethal, creamy bread is a potential texture nightmare. Look through the options and find a way to make the cravings happy.

I know that’s very different from most. They go through meal ideas until they find one that sounds tasty. I figure out what will be tasty and find a meal that will do it with what’s available.

I have no favorite. But I would like more chicken wings in my life. Oh and a thick porter beer. But I haven’t brewed in ages. It got too expensive. But it makes a good meal.

Crunchy beans

So… nut allergy?

Ricin toxin.

Shiitake, green beans, broccoli, onion, carrot and pad noodles. A very light lo mein sauce of hoisin, soy sauce, sesame oil, rice vinegar, sugar and red pepper flakes. Some avocado to top it.

I may have put in too many veg. Didn’t even have room for any cabbage.

Cost per person $2.10

Holy hell.
I would absolutely skip many a ‘medium-end,’ ‘high-end’ joint if I could munch nicely on that shizzle. oO

Reminds me a bit of that nice “Jap Che,” which I had on my phone a couple months ago, but still can’t figure out how the FLUFF to now transfer my images over to my PC, since some Android change, or whatever it was. Foof, bloody hell.

Dang. Missed it!

Japche is glass noodles, beef and peppers. I thought about adding peppers but, just like the cabbage, there just wasn’t going to be any room for them. And this dish is accidentally vegan, so no beef. But the sauce is very similar. I haven’t done glass noodles in years. Probably because they are 30 miles away instead of the half mile it used to be.

Funny thing is glass noodles were half a mile away despite for 20 years despite living in three different states. There was always a local Asian market within walking distance. But now that I live in the country it’s two gallons of gas away.

Fuck. Every time I read the news, it’s just worse. Like-- the primacy point of humanity is to COOPERATE, right?

But… NOOOOOOOO…!

Having a hard time seeing the connection between my comment and that rant. The rant isn’t wrong. It’s just disconnected from the conversation.

Shiitake, green beans, broccoli, onion, carrot and pad noodles. A very light lo mein sauce of hoisin, soy sauce, sesame oil, rice vinegar, sugar and red pepper flakes. Some avocado to top it.

I may have put in too many veg. Didn’t even have room for any cabbage.

Cost per person $2.10