Burning Seaweed Productions

I used a pound of frozen cauliflower for this one. It was bland. I ended up adding rice, peanut butter, and chicken bouillon to turn it into a sort of porridge.

Recipe by Sally’s Baking Addiction.

This cornbread was crossing into cake territory, which I appreciated because it stayed moist after the first day.

I cooked the beans with anchovies, which works pretty well if you don’t mind them tasting like anchovies.

I made Chef John’s dynamite rice again.

I used shrimp and tilapia for the topping, which came out surprisingly tender. I think the mayonnaise somehow helps keep the seafood from overcooking. It would be interesting to try this technique with chicken breast.

This was inspired by some “chicken pot pie soup” recipes I’ve seen. I used some frozen mixed vegetables and precooked chicken to make it easier.

For the salad, I shredded the last of my daikon, salted it, and mixed it with some gochujang, chili flakes, and sugar. It was awful.

I used a simple peanut sauce made from coconut milk, peanut butter, and sugar. Thai curry paste also works in this sauce but I don’t think it’s necessary.

I made this by layering and baking corn tortillas, salsa, cheese, black beans, and leftover ground meat. The texture would probably be more interesting with tortilla chips.

Maybe I won’t buy daikon again. It doesn’t taste good and it smells like garbage.

I kept this one simple and it came out pretty well.

Something I find challenging with foods like this (wet, but not much thermal mass compared to soup) is keeping them from getting cold too quickly. Serving the curry in a bowl is photogenic and helps it retain some heat.