If you want to save time, microwave it 90% of the way and then toss in a 500F oven. It’s almost as good (but not quite).
I try to stay away from eating massive amounts of carbs, though, so I usually roast cauliflower instead. Cut it thin like cross-sections of a brain, coat in olive oil, salt, pepper, and sprinkle with pecorino. It gets crunchy like french fries!
Take 185lbs Hamburgler, finely dice, and mix with 6 cups each parsley (chopped), cucumber (cubed), and cherry tomatoes (halved). Salt to taste (be careful here; the salt content in the Hamburgler’s body will be slowly drawn out into the salad, so it’s recommended you chill over night before seasoning).
So it’s a Nut Burglar dry brine then. Anything to draw the moisture out of there. I’m assuming a dusting of ground cheese to the consistency of talcum powder as a garnish?
Over the last couple of nights at home with family in TN, I cooked a bunch of Chinese food, because apparently the Chinese stuff I cook is dad’s favorite damned thing ever :)
Night one was spicy veggie lo mein with carrots, bell peppers, snow peas, onions, cabbage, and green onions, plus kung pao chicken with peppers, celery, and peanuts–still no actual szechuan peppercorns, sorry @Timex. Oh, and fried wonton strips.
Night two saw the addition of General Tso’s chicken, broccoli and pepper beef stir fry, fried rice, and crab rangoons. It was a fucking feast. Also a gigantic bitch to prepare, since mom also wanted to cook 2lbs of red beans into Cajun red beans and rice to freeze for the next couple of months till I visit again. And I’d made waffles that morning. . .
I can buy them locally; I just always forget to when prepping the recipe. And in fairness, I think dad would have found the sensation really unpleasant/unexpected. He’s pretty tame in his food tastes.
Tonight was British fare again. I’m slowly honing my fish n chips with mushy peas to perfection :-D
Haha. The chicken is in there, I promise. Honestly I couldn’t get the cheese in the pic at all so when I finally got some to show I went for the pic :P
Man, the oldschool version of the beef-and-potato burrito, which was like $1, and still included chivesI SUCK AND MEANT SCALLIONS before they did away with them because goddammit, is like crack-fucking-cocaine.
But I’m the weirdass that cooks all the gourmet-ass-lookin’ shit above and still prefers a McDonald’s hamburger 90% of the time so what do I know?