Saturday, May 18, 2013

I'm not exact. You've been warned many times.

I bought my first skillet last month. I don't know why I've never had one. Should I have? I dunno. It seems like an obvious thing to own. But I own a mandolin and never use that, so I assume it evens out somehow.

Anyway, I used it to make Laab tonight, and I now understand why people in the south are fat. 

(Southern food is cooked in skillets. I think? This is a highly unresearched fact I'm dropping right now. Stay with me here.)

Holy crap, everything sticks. You need some serious fat or oil. Or something. I'm a cooking spray devotee and that shit just ain't doing it here. I'm sure using low fat content turkey didn't help anything, but wow. 

On the plus side, I now realize I've been browning meat incorrectly in my nonstick pans all this time and OMG I'VE BEEN DOING THIS WRONG FOR YEEEEEAAARS NOW WHY HAVEN'T I HAD A GODDAMN SKILLET???

Soooo my point is that if you're trying to cook a lower fat meal, or one where your meat isn't supposed to be browned, the skillet is not your friend. 

I'm still glad I got to use it. It's been hanging out in my oven all this time, forgotten until I have a tray full of something ready to be baked (it happens, ok??) and there's a freakin' hot ass skillet chillin' in the middle of the pre-heated rack. This is has obviously led to hand burns, cursing, and many an eye roll. It's happened. It's traumatic.

SO ANYWAY LAAB. LARB, However you want to spell it. I made it, it was great, and I'd give you the recipe, but I didn't write it down and I make it different everytime. I know, this is kind of the worst post ever.

So here's the idea:

One package ground turkey cooked with:
shallot slices (1 or 2)
garlic slices (4 or 5)
lime juice (1?)
salt and pepper

Tossed with:
2 parts lime juice
1 part fish sauce
1 part sugar
chili paste to taste
celery, chopped
cilantro, a handful, chopped
mint, a handful, chopped
green onion, a handful, chopped
cooked rice noodles, a couple servings

romaine (like a head)

Topped with:
Sriracha to taste
chopped roasted peanuts (the rest of my mostly empty jar)

Seriously, this is my recipe. If you want more specifics (AKA you're not down for a little adventure, you can try this (it's pretty similar to mine) or this or even this.

Do it. It's delicious.

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