soLing
-
How To Make a Terrific Tomatoey Oxtail Stew
—
by
Cooking with oxtail connected me to Zimbabwean cuisine. The result was a delicious oxtail stew that reminded me of Italian flavors! Below are some links to more details, including photos: My Story With oxtail at home, I wanted a new recipe to pair with it that didn’t have celery as an ingredient. (I was avoiding…
-
Two-Day Adventure to Make an Inexpensive and Outstanding Curry
—
by
Thanks to two recipes, I was able to create the most delectable Japanese chicken curry! Over two days, I used a total of 19 ingredients, the highest number for all the dishes I’ve ever made! Below are links to more details, including photos: My Story One of my family members asked if a dish I…
-
See Results of an Easy Honey Butter Chicken Recipe
—
by
Trying a baked chicken recipe with honey and butter resulted in a nice and light flavor on the outside. Although it required little effort, which was a plus, the sweetness didn’t carry through to the meat. Below are some links to more details, including photos: My Story I had some chicken drumsticks available in the…
-
Hope the Beef Short Ribs Are Done Steaming Now
—
by
If you’re looking for a light, peppery bone-in meat, the recipe I tried might be for you. However, given the amount of time I spent checking the ribs for doneness and extending the cooking time, I didn’t feel it was worth the effort. Below are some links to more details, including photos: My Story I…
-
This Chicken Adobo Sure Has the Right Amazing Flavors!
—
by
I finally found a chicken adobo recipe with the perfect balance of soy sauce, garlic, and vinegar after testing the third one! As the saying goes, “The third time’s a charm.” Below are some links to more details, including photos: My Story I had tried two different recipes for chicken adobo, one several months ago…
-
Cooking Kabocha for the First Time – Helpful, Eye-opening Experience
—
by
Trying to break through the thick skin of a squash for the first time, I couldn’t avoid using the intimidating cleaver. Not only did I get a little practice using this kitchen tool, I was rewarded with the sweet taste of kabocha in the completed dish. Below are some links to more details, including photos:…
-
I Want More of the Wonderful Flavors Please
—
by
I made a chicken adobo recipe that tasted mainly of apple cider vinegar. Although the dish wasn’t bad, I was looking for more of the other ingredients to shine through. Below are some links to more details, including photos: My Story I had a craving for chicken adobo, but wanted to try a different recipe…
-
Simple Wine-flavored Chicken but What Happened to the Skin?
—
by
I tried a recipe that resulted in moist baked chicken thighs that was full of wine flavor, but the skin wasn’t as crispy as I had hoped. With this dish using just several inexpensive ingredients, I think it’s worthwhile to experiment with it some more. Below are some links to more details, including photos: My…
-
Are Beef Shank or Oxtail Noodles Better? The Results.
—
by
The braised oxtail noodles were favored by the family over the beef shank noodles primarily due to the softer meat on the oxtail. This was certainly a wonderful alternative to the soup recipe that I previously tried. Below are some links to more details, including photos: My Story I bought some oxtail, but wanted to…