Quote of the day: "This 'pancake' is neither rooty, tooty, fresh or fruity. HAVE THE CHEF MAIMED."

Remember that season of Power Rangers where Bulk and Skull were turned into Monkeys? Yeah, turns out it wasn't all a fever dream.

This Week's Meals: Meat and Rice Bowl (aka Gyudon!)

Aw, yeah. Good to eat good food again.

This is one of the Legend of Zelda recipes, that makes a pretty good Gyudon. The original recipe calls to add chili paste, which I left out cause I prefer the taste of the marinade. Add it in if you'd like a little spice.

# Meat and Rice Bowl

The Legend's Cookbook
6.0 servings

1.0 pounds top sirloin steak (thinly sliced)
0.5 cup soy sauce
1.0 tbsp toasted sesame oil
0.75 cup mirin
1.0 tbsp fresh ginger (minced)
3.0 cloves garlic (minced)
2.0 tbsp brown sugar
2.0 tbsp chili paste
3.0 whole scallions (garnish)
pickled red onion (garnish)
1.0 tsp vegetable oil
1.0 tsp sesame seeds
1.0 cup short grain asian rice
1.333 cups water (for rice cooking)

1 - In a large bowl, mix soy sauce, sesame oil, mirin, ginger, garlic, brown sugar and chili paste.
2 - Add the thinly sliced steak making sure to coat well. Refrigerate for at least one hour (or overnight).
3 - When ready to cook, add fresh, cool water to a bowl and gently wash the rice in a circular motion with your hands. Discard the water and repeat three or four times until the water that drains off is mostly clear.
4 - In a large pot, add the rice, season, and then fill with the amount of water listed in the ingredients. Cover and bring to a boil over high heat. Do not remove cover.
5 - Once the water is boiling, turn the head down to medium. Wait five minutes.
6 - Turn the heat down to low. Wait five minutes.
7 - Remove pot from heat, Wait five minutes.
8 - Fluff the rice using a fork or wooden paddle.
9 - Remove steak from the marinade and pat dry to remove excess.
10 - In a pan on high heat, add vegetable oil. Once hot, add steak and cook 1 to 2 minutes on each side. You want to hear a nice sizzle and see a good golden brown color!
11 - Add cooked rice to bowl and top with meat.
12 - If you'd like extra sauce, take the rest of the marinade, and cook on high until reduced to a runny syrup. Add the syrup before adding the rest of the garnishes.
13 - Garnish with sesame seeds, pickled onions, and scallions.

# Meat and Rice Bowl

The Legend's Cookbook
6.0 servings

1.0 pounds top sirloin steak (thinly sliced)
0.5 cup soy sauce
1.0 tbsp toasted sesame oil
0.75 cup mirin
1.0 tbsp fresh ginger (minced)
3.0 cloves garlic (minced)
2.0 tbsp brown sugar
2.0 tbsp chili paste
3.0 whole scallions (garnish)
None None pickled red onion (garnish)
1.0 tsp vegetable oil
1.0 tsp sesame seeds
1.0 cup short grain asian rice
1.3333333333333333 cups water (for rice cooking)

1 - In a large bowl, mix soy sauce, sesame oil, mirin, ginger, garlic, brown sugar and chili paste.
2 - Add the thinly sliced steak making sure to coat well. Refrigerate for at least one hour (or overnight).
3 - When ready to cook, add fresh, cool water to a bowl and gently wash the rice in a circular motion with your hands. Discard the water and repeat three or four times until the water that drains off is mostly clear.
4 - In a large pot, add the rice, season, and then fill with the amount of water listed in the ingredients. Cover and bring to a boil over high heat. Do not remove cover.
5 - Once the water is boiling, turn the head down to medium. Wait five minutes.
6 - Turn the heat down to low. Wait five minutes.
7 - Remove pot from heat, Wait five minutes.
8 - Fluff the rice using a fork or wooden paddle.
9 - Remove steak from the marinade and pat dry to remove excess.
10 - In a pan on high heat, add vegetable oil. Once hot, add steak and cook 1 to 2 minutes on each side. You want to hear a nice sizzle and see a good golden brown color!
11 - Add cooked rice to bowl and top with meat.
12 - If you'd like extra sauce, take the rest of the marinade, and cook on high until reduced to a runny syrup. Add the syrup before adding the rest of the garnishes.
13 - Garnish with sesame seeds, pickled onions, and scallions.

So my one day vacation had to be canceled due to a few big bills coming in all at once. But another vacation may be happening. Longer, better, and a roadtrip. First since 2018.

I am watching a man eat spaghetti one noodle at a time.

I can't tell if he's the wrong one, or me.

All I know is I can't stop watching.

Silly Jenn Fact: If given acidy citrusy type fruit (also Watermelon), I will salt that thing until it tastes like gatorade. I'll do the same for juices.

One of my fave drinks is to take watermelon puree, add cumin, mint and SO MUCH SALT.

Clicking “got it” is how one says “fuck off” in computer.

"An enormous amount of modern ingenuity is expended on finding defences for the indefensible conduct of the powerful."

-- G.K. Chesterton

Just remember that every time a group has fought for positive social and political change throughout history, they have been told that what they were doing was pointless, wouldn't matter, and wouldn't change anything.

They have been wrong every time.

Dear press: Why do questions of mental acuity activate only with the prior but not the current administration? Asking for a nation.

I’ve been reading science fiction for over 60 years,

and I can tell you for a fact that this kind of headline never heralds good news.

There's a really well folded sheet in the airing cupboard. It's the only one my wife and I have ever managed to fold well. We don't use it any more it just sits on the shelf being well folded. It has transcended bedding and become art.

'Yosemite climbers unfurl transgender pride flag on iconic El Capitan'

The group of LGBTQ activist climbers said the flag, which is 55 feet by 35 feet, is the largest ever displayed on the face of the world-famous rock climbing destination.

nbcnews.com/feature/nbc-out/yo

#trans #LGBT #LGBTQ #LGBTQIA #climbing #rockclimbing

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