Excuses, Summer Rice Bowl, Bahn Mi

It's still summer here in the Bay Area- and most of my cooking looks like this.

I would like to share my summer version of the rice bowl. I leave out the soup, the broccoli, and the sweet and sour root vegetables, and include cucumbers sliced into matchsticks, stir-fried long beans (with garlic, ginger, vinegar, and soy sauce), steamed sweet potatoes (cooked over the rice), and fried eggplant. (Eggplant soaks up a terrifying amount of oil- it's like frying a sponge.) We still include five minute tofu, sliced avocado, kim chi, and toasted sesame seeds. The number of sides might be a little out of control, now that I think about it.

Speaking of frying eggplant- in it I have found a worthy vegan base for Bahn Mi. Let us rejoice, and eat delightful sandwiches. The key is delightful crispy rolls and very good vegetables. I use a mix of cucumber slices, bell peppers, jalapeños, tomatoes, fresh fried eggplant (or a slice of bacon or pork belly. I am weak), cilantro, basil, sour kim chi, mint, daikon.... I pretty much toast a torpedo roll, hollow it out a little, slather it with soy sauce mayonnaise, and then fill it with the sliced vegetable contents of my fridge and a few slices of something savory and full of fat.

Summer is excellent.

Onigiri II

This time of year is confusing for me- it's split between January asceticism and Christmas indulgence. I have no idea what most people eat this time of year, other than throwing rum balls at each other. My parents- displaced Midwesterners in California- would pack us up for the annual four hour drive two hour hike to a place that might possibly have skatable ice. I don't think you'll let me get away with family recipes for instant cocoa and camp stove ramen.

C and I are working out of our apartment, like good little third wave employees. I have been shoveling a steady supply of onigiri into his maw. As such, I have tips and refinements on the original recipe.

I still use seasoned vinegar, even though it is not correct. I am adding an extra half teaspoon of salt for every 3/4 cup of uncooked rice. I'm also garnishing each rice ball with 1/4 sheet nori and a pinch of sesame seeds. I cannot figure out how to make adorable triangle shapes without a mold.

I've found two excellent fillings. One is sweet potato, steamed above the cooking rice and mashed with a little salt. The other is chopped and fried button mushrooms with a little soy sauce. Three mushrooms are perfect for five onigiri.

And yes, I fried them in bacon fat.

Already late posting!

I planned to start posting as soon as I got my camera, but then my parents decided to remodel the kitchen.

That's right, I'm 27, employed, healthy, and live with my parents. I'm awesome.

Of course the remodel took longer than expected- things went horribly wrong, etc, etc. My plans for a dynamo complete meal as a first post were foiled.

Instead, I figured I'd do some cooking on the deck- little bit of camp cooking, little bit of barbecue... Maybe figure out some vegetable versions of yakitori... (Chicken is right there in the name, I know. Bear with me.)

Then I got up Sunday morning, tripped outside, and saw that this is what the deck- and the temporary prep table- looks like right now. That is a dishwasher, it is hooked up to a garden hose, and I will be posting later.

Right now I'm ordering pizza.