Fish is one of those things that I always vow I’ll cook more of. The other day I had a fabulous miso black cod at my favourite sushi joint and it was so good I was inspired to make it at home. Black cod is buttery, rich and silky.
Posts Tagged ‘shiro miso’
As a kid, I admit, I ate my fair share of McDonald’s apple pies and I liked them. I only ate them when they were hot though; if by some chance, I’d find an apple pie in the fridge, I’d put it in the microwave to heat it up so the gooey filling would liquify and ooze.
I used to hate eggplant. As a child, the slimy texture made me want to squeal, and not with joy. I just couldn’t wrap my head around why people would eat eggplant and like it. Something must have happened from then to now, because now I’d say I’m a eggplant lover. I guess it could have been that I had badly cooked eggplant as a child, but more likely, I just grew out of my weird childhood finickiness.
Most people, when they think of clay-pot chicken rice they imagine glossy brown chicken, sweet and juicy Chinese sausage, and fluffy soy-saucy rice served in a clay pot. I, on the other hand, just picture the rice cooker of my childhood. Growing up, we didn’t have a clay pot, but that didn’t stop my mom from making this traditional Chinese dish. Instead of a clay pot, she’d cook everything in the rice cooker for a fast, one pot meat of tender chicken, sweet sausage, earthy mushrooms and soy-sauce-soaked rice.
I know you’re probably wondering, when is she going to get back to the Momofuku stuff? Don’t worry, I haven’t forgotten about Chang and his crazy recipes, in fact, I just received my sample size of Activa meat glue in the mail. Meat glue equals Brick Chicken and whatever other weird and wondrous meat monstrosities I can come up with for Meat Glue Week.
In the mean time, I’m still recuperating from my lingering cough with my seemingly endless chicken soups. Miso chicken ramen is one of my favourites and one that you can definitely make with pre-home-made or store-bought chicken stock.