My big cooking breakthrough wasn’t putting relish in fettuccine, it was putting pepper jelly into my Shanghai noodle stir-fry. Man that stuff is tasty. It became one of my “specialties” pretty quickly, since it wasn’t difficult, was pretty cheap, and could feed two strapping roommates with big appetites.
It’s definitely the thing that started me experimenting though. Soon I was trying West African Peanut Soup, attempting to cook eel (for our Annual Survivor Finale Party, of course) and eventually making perfect four-cheese tri-fold omelettes.
YUM!
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Hey Chris,
This looks like a perfect place for… Kitchen Nightmares BBC version =) As always really enjoying the strip.
~Jim
Pepper jelly? Do tell.
When I’m cooking the meat (works best with strips of beef, I think) I add a few dollops of some good pepper jelly — I like jalapeño best for this — and it caramelizes really nicely. Adds a little kick of heat too. Mmmmmmmboy!
I MISS your stirfry more than I miss you…
Food Diva!