I’m one of those cooks who looks at cookbooks to get an inspiration, but who never FOLLOWS a recipe — haven’t since I was 10. Gran cooked measuring by ‘handfuls’ and ‘pinches’ and so do I. So, generally, did Mom. But—I can convert.<\/p>\n
I cook by smell. I start something like meat cooking, think of what might taste good tonight and add a bit. THen if I think it needs more, I take a whiff of what’s cooking alternated with bottles of spices and add what smells good and tasty with whatever’s going. [The trick is to smell with your mouth open: that lets your whole taste-smell sense operate.]<\/p>\n
Or I cook by generalities: I know there are two items in Chinese Five Spice that I can easily live without (anise and licorice root) but I like the general smell. So I look at the label and find out what’s in it and make my own on the fly: I don’t own anise or licorice root…<\/p>\n
well, I was hungry for Chinese pork. The red-edged sort, with Chinese mustard. But the allowable serving of that doth not a meal make, and rice is right off our diet because of carb content. So what’s a veggie that goes well with pork? Cabbage. <\/p>\n
The recipe, as it evolved—1 medium cabbage sliced thin; a 1\/8 cup of olive oil to prevent a burn; 1\/4 cup of water to steam with; lidded pan. To this add a teaspoon each of [powdered]: cinnamon, clove, allspice, Chinese ginger; red chili flake [the sort you shake onto pizza]—-and cook until done. It will be hot and bitter. Now! Stir in 1\/4 cup soy sauce and 1\/2 cup Splenda, and stir; serve beside half a dozen slices of Chinese pork bbq, with sesame seeds and Chinese mustard.<\/p>\n
The cabbage tastes like cinnamon and cloves and is quite sweet, a lot like a dessert; the pork, well, either you like it or not. And you can cut back on the hot in this recipe if you’re careful of hot: the cinnamon, chili, and the ginger are all heat-sources.<\/p>\n
Anyway, it’s quite tasty, ranked as a do-again in this household. <\/p>\n","protected":false},"excerpt":{"rendered":"
I’m one of those cooks who looks at cookbooks to get an inspiration, but who never FOLLOWS a recipe — haven’t since I was 10. Gran cooked measuring by ‘handfuls’ and ‘pinches’ and so do I. So, generally, did Mom. But—I can convert. I cook by smell. I start something like meat cooking, think of […]<\/p>\n","protected":false},"author":751,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5485","post","type-post","status-publish","format-standard","hentry","category-journal"],"_links":{"self":[{"href":"https:\/\/www.cherryh.com\/WaveWithoutAShore\/wp-json\/wp\/v2\/posts\/5485","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cherryh.com\/WaveWithoutAShore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cherryh.com\/WaveWithoutAShore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cherryh.com\/WaveWithoutAShore\/wp-json\/wp\/v2\/users\/751"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cherryh.com\/WaveWithoutAShore\/wp-json\/wp\/v2\/comments?post=5485"}],"version-history":[{"count":0,"href":"https:\/\/www.cherryh.com\/WaveWithoutAShore\/wp-json\/wp\/v2\/posts\/5485\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cherryh.com\/WaveWithoutAShore\/wp-json\/wp\/v2\/media?parent=5485"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cherryh.com\/WaveWithoutAShore\/wp-json\/wp\/v2\/categories?post=5485"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cherryh.com\/WaveWithoutAShore\/wp-json\/wp\/v2\/tags?post=5485"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}