Burning Seaweed Productions

I made Adam Ragusea’s condensed milk and browned butter brownies.

The recipe called for one egg yolk, so I also made a 1.5-egg omelette:

I got the idea of using kidney beans from rajma.

Ingredients: chicken thighs, onion, garlic, kidney beans, Maya Kaimal Madras Curry Indian Simmer Sauce, raisins.

1. In a stainless steel skillet, bake the chicken thighs at a high temperature until browned. A better cook would have used the stove and possibly a brick, but I don’t like cleaning up oil spatter.
2. Saute onions and garlic in the chicken fat. Try to remember not to grab the hot skillet handle with your bare hands. Deglaze the fond whenever it threatens to burn.
3. Add the curry sauce, chicken, and kidney beans. Bake at a lower temperature until the chicken is tender and falls apart easily.
4. Sprinkle with raisins.

I tried making some maki rolls for the first time in years.

Chicken thighs marinated in soy sauce, honey, garlic, and ginger, then baked.

I made Marcella Hazan’s extremely famous tomato sauce, with San Marzano tomatoes and everything. It was good. I don’t really have opinions about tomato sauce.