Curry chicken thighs, potato and onion.

Weird how it changes color on the plate, but it does.

It occurred to me the inexpensive grocery store chicken thighs might give as much or more flavor as these deli chicken thighs do. These bones are strong. To make broth I break them. The pressure pot method might work better at forcing out marrow from relatively weaker bones. Less wholesome broth but more of it. I don't know. I'll know when it cools and see how much turns to aspic. I'm imagining the whole thing will. So the remaining thighs will be stored as chicken confit. 

I almost had a guest tonight when I told the deli guy my plan and got to the part about pressure releasing the marrow inside the bones he asked, as they do, "When should I come over?" 

I was actually up for it. Why not?

This is how I like chicken, overcooked.

Cooked with skin because I want the fat. I actually want chicken fat. I could have bought boneless skinless chicken, but it looked so naked and hopeless. 

Chocolate malted banana butter pecan milkshake

The quart jar is frosted and the milk partially frozen. So is the banana.

Doubling up on the vitamins and minerals, whatever those things are. 

It's been one of these quart milkshakes every day in an effort to stave off weight loss and it's worked. 

I've found the trick to gaining weight is shoving as much food into your pie hole as possible and going nuts with additional fat and calorie condensed meals often as possible.

 brain freeze 

Revitalized French fries

Turns out a double cheeseburger and French fries is too much. The amount of fries equals and entire russet potato, a large one.

They're horrible cold, just horrible.

From the refrigerator. Stored overnight.

Quart of oil heated to 360℉, the potatoes are cold and the temperature will drop. The target temperature 350℉ to fry only one minute to restore the potato's dehydrated surface and heat the inside.

I regard catsup a tomato-based sweet and sour sauce. It's the sort of thing that was originally something closer to garum, some kind of fermented fish sauce with something other than tomato for base. Then in the U.S. tomatoes took preference, fermented fish or anchovies omitted, with vinegar and sugar to punch out its profile. Then with herbs and spices including, garlic and ginger another Asian combination. Possibly tamarind like Worcestershire sauce has (with anchovy). This red tomato sauce is most likely much brighter altogether while earlier versions much richer and deeper.

Cold angel hair pasta salad, Asian sauce

This is an incredibly fast, 'I really don't want to cook anything' meal. 

Help, help, Mr. Man raped me and stripped me of my foliage and snapped my little arms. 

Oh, nonsense. I trimmed your upper leaves that were burning from the light.

And put them with the noodles to load them with breathy aromatic delight. Thank you.

But then you ask, what else is that? 

The sauce is 

* soy sauce (salty)

* sugar (sweet)

* rice vinegar (tart)

* olive oil (fruity)

* chile flakes (hot)

* mustard (hot, aromatic, emulsifier)

* garlic (pungent, spicy, pervasive, bass note)

* ginger (pungent, spicy, zest, biting, difficult, dangerous, tenor note)

* peanut butter (nutty, filling, explosive, overbearing, insistent)

* pasta water to thin. (starchy, diluting)

* shredded lettuce, because, eh, it was there, why not? 

If this were Chopped and if this were make something from nothing night then I would totally win. 

Steak sandwich