Pan fry, stir fry whatever

Whatever it is, it’s still slop, just Asian slop instead of Mexican or Italian slop. My Asian slop almost always tastes the same since I am unable to control myself when I am making Asian food. I’m not sure why that is. Maybe the vast array of various sauces disorients me.  If a little gochujang is good, a half cup is better. If a teaspoon of rice vinegar is nice, a quarter cup is gonna really ramp it up. But this time I restrained myself (and maybe most importantly I did not use fish sauce, Jesus—that stuff!!) And it made a difference. 

It was good but the next day for lunch the chicken smelled like wet cat. I ate it, but I’ll eat anything. Except anchovies and of course, cats like anchovies.

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