Quote:
Originally Posted by masraum
I was hoping/figuring that you'd hop in. And like I figured, there's not likely to be many formal "recipes". Everything that I've seen indicates that it's usually a way to mix a bunch of leftovers into a meal.
But thanks on the recommendations for the base. So the dried seafood and kombu and salt and pepper are your "stock" seasonings, no sauces, ginger, garlic, sesame oil/seed, etc...?
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ginger for sure. good call. the rest go in later. white pepper is the standard.
hell, I'm making the farro thing now.
diced carrots, onions, celery. some fresh thyme. (see? chicken noodle soup!)
slipped in two bone in thighs, and letting it simmer. later, pull out the chicken let it cool and shred it. at that time, dump in my farro. and the zest of one lemon.
boom. meal prep for the week.