Georeactor Blog

Asides

Cryptocurrency reporter Molly White noticed that NYT Cooking has fewer meat recipes recently. More "plain spaghetti but a little spicy".
If you want a more direct recession indicator, a YouTuber posted a video Beef Is Too Expensive, So I Make This Ragu Instead with chicken thighs.

I've just learned about Dutch Crunch, a Bay Area bread: https://www.sfgate.com/food/article/dutch-crunch-bread-17635355.php

I also learned that Thai restaurants in Chicago will make a "crispy" pad see ew: https://buffetmagazine.net/chicago-thai-food-pad-see-ew/

I got a two-piece petite steak from Target (??) and it was the right price and easy to cook (??).

Someone was talking up beau monde seasoning. There is one brand making this, and it is good on a few foods. Meanwhile I bought Lime Pickle but have yet to apply it, maybe on a tuna melt?

While looking up Indonesian noodles, there is a chain WizzMie which has fewer locations than the one I know (Mie Gacoan), but they also have sushi and other Japanese foods.

Ravenous had a mini-article about the Pope receiving a jar of giardiniera from a Chicago business.

I tried a highly-rated pizza place a little further outside my usual neighborhood bubble, and it was bad! When I was a kid I never ate pizza, like I would get breadsticks when the family got it, so I know that I have weird preferences. These days I will typically pick something with a few toppings or some kind of fusion (i.e. artichoke, beet pesto, Indian) over another pepperoni. My global favorite is Nello's in Phoenix, with an unhealthy dollop of ricotta cheese on each slice, after taking a desert hike. Anyway I tried this place with sun-dried tomato, a drizzle of pesto, and balsamic glaze, and it did not work for me.

Fails

Gochujang Buttered Noodles

https://cooking.nytimes.com/recipes/1024066-gochujang-buttered-noodles

Tried this NYT sauce on egg noodles, plus baking Trader Joe's new cod filets.
Something felt off about each component =(

Meals

Bombay Aloo

https://www.youtube.com/watch?v=qJwFH5IUli8

This went reasonably well. I don't have some but not all of the spices.
I am glad that I finally made one of this channel's recipes because the aesthetic is cozy in a way which I find… uncomfortably intense?

Chocolate Chip Cookies

https://bromabakery.com/best-chocolate-chip-cookies/

Easy to make while visiting family

One-Pot Orzo and Meatballs

https://cooking.nytimes.com/recipes/773675806-one-pot-orzo-and-meatballs

This is an unusual recipe (one-ingredient meatballs? toasting orzo, then tomato paste, then water?) but it worked well and fit in one pot. The other day I made two burritos and then I was able to use the remaining chorizo here. I shredded one big basil leaf at the end. I didn't feel that it needed any cheese.

There is a lot of variation in orzo, and Whole Foods has is my gold standard. I bought a thing of RiceSelect tri-color orzo about a year ago and it wasn't worth it.

Whole Wheat Cinnamon Raisin Swirl Bread

https://halfthesugarbaker.com/2023/04/21/whole-wheat-cinnamon-raisin-swirl-bread/

Made this with the King Arthur multi-grain flour blend, and it came out perfect. A lot of waiting for the yeast to work in between steps. Video TBD.