Jenn Dolari @dolari@driveinsaturday.org

I don't usually mess with text scammers but I couldn't resist.

This Week's Meals 2/2: Three Cup Chicken

Oh, man, this is good. I've had this flavor combination under many different names, but now that I know how to make this, I'm going to make it more often. It's a very good sweet-n-salty nutty flavor, and the basil gives it a nice twang. I just wish I'd had some fried rice to go with this.

Title: Three Cup Chicken
Yield: 6 servings
Cooking Time: 20 minutes
Preparation Time: 20 minutes
Category: Entree
Cuisine: Asian/Chinese
Source: Jo Cooks
Website: https://www.jocooks.com/recipes/three-cup-chicken

---
Ingredients
---
2 pounds chicken thighs
1 tbsp baking soda
2 tbsp toasted sesame oil (chicken)
1 tbsp fresh ginger (minced)
8 cloves garlic (halved)
1 tbsp cornstarch
1 tbsp water
1 bunch Thai basil leaves
1/3 cup shaoxing wine
1/4 cup soy sauce
1 tbsp dark soy sauce
1 tbsp brown sugar
1 tbsp toasted sesame oil (Sauce)

---
Instructions
---

1 - Toss the chicken pieces together with the baking soda and set
aside for 10 minutes.
2 - Rinse the chicken with water to wash away the baking soda. Pat dry
the chicken with paper towels.
3 - In a small bowl, mix the shaoxing wine, soy sauce, dark soy sauce
and brown sugar.
4 - Add the chicken's sesame oil to a wok and heat over high medium-
high heat.
5 - Add the garlic and ginger and cook for about a minute until
aromatic.
6 - Add in the chicken and toss. Stir fry the chicken for about 4
minutes or until no longer pink and starts to lightly brown.
7 - Pour the sauce over the chicken and reduce the heat to medium.
Cover with a lid and cook for 10 minutes.
8 - Make a slurry with the cornstarch and water and add to the wok and
stir. The sauce should thicken almost immediately.
9 - Drizzle the remaining tbsp of sesame oil over the chicken.
10 - Add the basil leaves and stir well with the chicken. Serve
immediately over cooked rice.

---
Notes
---

Makes 6 servings at ~400 calories per serving

---
Nutritional Information
---

*Nutritional information reflects amount per serving.*
CALORIES 417
TOTAL FAT (g) 28
Saturated Fat (g) 8
CHOLESTEROL (mg) 127
SODIUM (mg) 1498
TOTAL CARBOHYDRATE (g) 6
Dietary Fiber (g) 0
Sugars (g) 2
PROTEIN (g) 28

#thisweeksmeals #cooking

This Week's Meals 1/2: Pastiera di Maccheroni

This is essentially pasta pot pie, and it's a handful to cook. BUT, pretty darn good. My only complaint was the lack of salt in the pastry dough. With all the cheeses, salami and the salted pasta, I didn't think the lack of salt was going to be an issue. But while the insides are pretty good, if you get a big bite of crust it's super bland. I'd suggest adding some salt to the dough.

Title: Pastiera di Maccheroni
Yield: 21 servings
Category: Entree
Cuisine: Italian
Source: Blog di cucina GialloZafferano
Website: https://blog.giallozafferano.it/dolcemela/pastiera-di-maccheroni-ricetta-della-tradizione-pasquale-campana/

---
Ingredients
---
500 g bucatini pasta
8 whole eggs [pasta]
150 g Napoli salami (diced)
100 g lard [pasta]
100 g pecorino cheese (grated)
100 g parmesan (grated)
1/2 tsp pepper
salt (to taste) [pasta]
500 g flour
150 g lard [pastry]
2 whole eggs [pastry]
salt (to taste) [pastry]
milk (if needed)

---
Instructions
---

Pasta:
1 - Cook the pasta a few hours in advance, basically the pasta needs
to rest once cooked, it needs to, as we say, “clump together”.
2 - Al dente bucatini do not need to be drained completely. Do this,
when you drain them, recover some water. Put the pasta in a bowl, add
the two ladles of water, cover and let it cool.

Dough:
1 - When preparing the pastiera, beat the eggs with the grated cheeses
and pepper.
2 - Add everything to the pasta and mix with your hands so that the
eggs are well distributed.
3 - At this point add the pieces of salami and a spoonful of lard and
mix again before transferring the mixture into the pan well greased
with lard.
4 - Spread a few flakes of lard on the dough and cook in a preheated
oven at 190-200° C for approximately 40-45 minutes, until the
bucatini on the surface appear golden and crispy.

Pastry:
1 - Knead all the ingredients indicated on a pastry board, adding a
little water or milk, until you obtain a smooth and not too hard
dough.
2 - After letting it rest for half an hour, roll it out with a rolling
pin and use it to cover a mold well greased with lard or butter.
3 - Pour the bucatini prepared as described above into the mold.
4 - Cover everything with strips of shortcrust pastry arranged in the
shape of a St. Andrew's cross.
5 - Sprinkle a few flakes of lard or butter and bake in a preheated
oven at 190°C for 40-50 minutes. Make sure to check, it must be nice
and golden, not burnt like mine!!!

---
Notes
---

Makes 21 servings at ~37.5g carbs per serving
Normally makes 6 servings

Calories: 382
Total Fat: 18g
Total Carbohydrate: 37g
Protein: 12g

Macaroni pastiera can be stored in the fridge for 3-4 days. It can be
reheated in a traditional oven or in the microwave or (the one without the “pittolo”) it can be cut into 1 cm slices and fried in a pan
with a drizzle of oil. This last option is an absolute must-try, fry
the slices well, until a crust has formed on both sides and then enjoy without regrets, we'll think about the diet later.

#thisweeksmeals #Cooking

Hands up if you remember this....

I've always wanted a qipao. I thitnk they're beautiful. But they don't make them in sizes that fit me, and even if they did, I don't have a body shape that would look good in one.

https://www.youtube.com/shorts/74fnLiYChDc

Meet Branigan, Fannigan, Milligan, Gilligan, Duffy, McCuffy, Malachy, Mahone, Rafferty, Lafferty, Donnelly, Connelly, Dooley, O'Hooley, Muldowney, Malone, Madigan, Cadigan, Lanihan, Flanihan, Fagan, O'Hagan, O'Hoolihan, Flynn, Shanihan, Manihan, Fogarty, Hogarty, Kelly, O'Kelly, McGuinness, McGuinn.

https://www.youtube.com/watch?v=Tq-TpPmJIf8

When I was actively working to emmigrate to Canada, my mind was blown that the Hudson's Bay Company I'd learned about in American History from the 1600s still existed in 2008.

Doesn't look like it'll be for much longer: https://www.youtube.com/watch?v=HfDgp7cYwpc

Five hours, ten dishes, two meals.

I've missed cooking.

@socketwench

1) The (campier) Newman/Benton version of the end of Superman 1, with no time travel ending.

2) The (more serious) Mankiewicz ending of Superman 1, again no time travel ending.

3/4) The original ending to Superman 2, with time travel:

@ami_angelwings @socketwench - Send us back to 1979 please.

@socketwench - The Reverse the World thing in Superman II is actually how Superman 2 was supposed to end, not 1.

Superman 1 ended with Superman rescuing Lois at the very last minute. He never reverses time, and goes straight from Lois to sending Luthor to jail.

Superman 2 always ended with turning back time, and was supposed to be the one time it was used. When filming on Superman 2 was halted, they decided to use that climax in the first movie, in case Superman 2 never got finished.

When the Richard Donner Cut was assembled, there was a choice for an ending. Either do the time-reverse as was originally intended, or use Richard Lester Footage to have her memory erased by the "Super Kiss." Richard Donner only wanted to use as much Richard Lester footage as was absolutely necessary for story continuity (which is why the Niagra Falls sequence is so thing), so he was against using the Super Kiss. And when the choice was also presented to writerTom Mankewicz (agian, apologizied if I spell it wrong), he went with the reversing time ending as well. His reasoning "Clark Kent should never kiss Lois."

Unfortunately, this comes across as "Superman just turns back time everyting something bad happens" but originally, he only did it in Superman 2.

@socketwench - There werw two scenes Rochard Donner considered the most important. Lois' terrace interview in Superman I and the gun-pull of Superman II. So important he made them part of the film test for both Reeves and Kidder (which is what you see in the Richard Donner Cut). The gun pull works so much better than Clark tripping into the fire and not being hurt in the released version.

And the look Jor-El gives Lois. That was worth whatever they were paying him for the role.

@socketwench - I for one welcome our new Texan Kryptonian overlords.

@socketwench - "That film didn't really follow up on that thread, instead focusing entirely on Kal-El's origin story."

As the original version of the movie was designed, Superman never turned back time. The missle that was supposed to hit Hackensack goes into space and releases the three prisoners. That was supposed to be a cliffhanger ending. However, when Superman II's filming was halted, they ended up using the turn-back-time element in the first movie and therefore trashed the cliffhanger. So there was going to be a bookend with the prisoner originally.

"We're watching the Richard Donner Cut tonight, so I'm guessing there will be minor differences from my recollections."

Oh, holy fuck no. There will be MAJOR differences....

Once you remove all the packaging, the Hungry Man meals look just like Kid Cuisines.

Who's got two thumbs and got her first regular paycheck in two years?

THIS GAL!

I was there in the early days. It's nothing like it used to be.

https://www.dallasobserver.com/news/dallas-southwest-airlines-gets-worse-with-end-of-free-bag-policy-21906895

@Rekkert - Y'all are doing great work over there. :)