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PaperclipPerfector  3d ago (text post)   1898 thread views

Small-Scale Question Sunday for May 3, 2026

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So in the spirit of small scale, what's for dinner tonight?

My wife was up tonight and made the following:

Regular onigiri with white rice

Pork-wrapped julienned carrots and green peppers with some sort of sour plum paste seasoned with salt and pepper. Sautéed so it was like a little roll of meat with vegetables inside

Some sort of kimchee vegetables that included celery sections. Was surprisingly good

miso soup (tofu, green onions, spinach)

tofu (kinugoshi or soft) in squares topped with thin sliced onions, sesame oil, and her family's soy sauce, which I'm told is noticeably different than that you can buy in stores

cucumber medallions and daikon radish and carrots pickled in some way

udon noodles topped with some meat and baby leaf lettuce seasoned in some way (I think the noodles were the main?)

I had all this with two very cold beers.

I imagine @Tretiak eating pizza topped in butter, how about the rest of you?

I was able to justify a big dinner after a 2 hour long bike ride.

  • Cajun Corn - a semi-proprietary cajun and taco seasoning blend suspended in olive oil and drizzled over whole ears. Wrapped in foil, and set on the grill right after dumping the charchoal from the chimney. Turned once every 8 minutes or so.
  • Jalapeno Cheddar Burgers - Along with the corn, I seared tomatoes, onion, and Jalapenos to prepare fresh salsa for Cinco De Mayo this week. In America at least Jalapenos are absolute wildcards when you get them from the grocery store. These were screamers, and I have a fairly high heat tolerance. 3 slices of Boar's Head yellow cheddar and the freshly ground prime 80/20 from the supermarket cooled things off a bit, but I actually also leveraged my BBQ slaw from 2 days ago to really tie the room together...
  • BBQ Slaw - I use a variant of Rodney Scott's BBQ Sauce, an eastern NC condiment, modified to have more smoke via chipotle chile powder and higher-quality vinegar as a base. Greek Yogurt, a touch of mayo, brown sugar, and brown deli mustard round it out. I've learned that trying to eliminate sugar in slaw is a fool's errand, despite my hating it as an ingredient in industrialized food.

I originally planned to do some roasted potatoes, but after 3 IPAs, I decided to crack open a bag of chips now that Frito-Lay has dropped the prices back to human levels.

Inspiring! Sounds great.

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