Made a jambalaya-esque risotto last night, with these giant freakin’ shrimp. Ei-Nyung grilled some asparagus and steamed some squash to go along, and we fed six people with it. Tasty, and fun. It was odd – for some reason, I really wanted to plate all the food nicely, and so I used a can as a ring mold for the risotto, put the grilled shrimp on top, laid the asparagus up against it, and drizzled the whole thing with chili oil.
The risotto was a little too tomato-y – I’d definitely drain the tomatoes first the next time I were to make something similar, but overall, it wasn’t bad.
Also made some quick lasagna Saturday morning, which will be lunch or dinner for the rest of the week. Tonight, Ei-Nyung’s making the butterflied chicken from America’s Test Kitchen, which should be excellent.
Sadly, the butterflied chicken was only so-so. The risotto excellent. The shrimp was grilled perfectly. I could have had five more.
The chicken most certainly was *not* so-so. The *only* problem is that the first time you made it, it was *extraordinary*, and this time, it was merely excellent.
The rissoto didn’t taste too tomato-y to me. The whole meal was delicious. The only thing I’d say was that I was expecting it to be spicier.
The lasagna was great. Let’s hear it for yummy cheese tops. How did it reheat?
I gotta say, I expected it to be spicier as well. *shrugs* The chili oil was actually pretty hot, but there was so little of it that it probably didn’t matter much. 😛
I like to imagine that your knife block looks something like this:
http://www.gizmodo.com/gadgets/images/viceversa_knif.jpg
– Mike
Yeah, I wish. But instead, we have one of those magnetic strips. Better for the knives anyway, I suppose. 😀
Speaking of, do you sharpen your knives? I suspect that you don’t sharpen *THE* knife, but for the others, do you sharpen them yourself or have someone else do it? (Or do it at all?) I’ve got this little sharpening thing that looks like a brush, but instead of bristles, it’s got a hunk of metal. Mine are in desperate need of sharpening, but I’ve heard that if you don’t know what you’re doing (which I don’t) you could damage the blade.
Well, Alton Brown says to get your knives periodically sharpened by a pro, but you can hone them whenever.
For me, we got our knives resharpened by a friend of mine, who’s not a pro, but does that sort of thing as part of his job, so I guess he might qualify as semi-pro, or something.
But yeah, *I* don’t sharpen my knives…