98. Test run for the birthday request. https://cooking.nytimes.com/recipes/10862-key-lime-pie The meringue is an Italian meringue, so it doesn't need to be baked, and can be torched. But it also needs to be cooled quite a lot first or the contrast between the room temperature topping and the pie is a bit odd. Not so sure about meringue. The pie left 4 egg whites, so I figured, why not? I'd use this meringue for other stuff in the future, but whipped cream is the ticket for key lime pie. https://www.seriouseats.com/basic-italian-meringue-recipe Graham cracker crust: 170g graham cracker crumbs pulverized in a food processor (~11 crackers) 2 Tablespoons sugar 1 Tablespoons brown sugar packed 7 Tablespoons (100 g) butter melted Mix dry ingredients, add butter. Press firmly into pan
97. This is real similar to tuna mayo rice, but a bit more work. The rice is seasoned, the tuna is spicy. This calls for sliced cucumbers, but maybe slice those first and do a quick pickle. For this rendition I used some leftover Indonesian slaw from last night. Updates: I’ve made this weekly at least. It’s taken over from Tuna Mayo rice, even if it’s a bit more work. The version with the Indonesian slaw is still the best. https://cooking.nytimes.com/recipes/1024471-spicy-tuna-salad-with-crispy-rice
96. A definite repeat. This is basically a pantry meal and a solid alternative to shakshuka when I want eggs for dinner. It's also a one pot meal. https://cooking.nytimes.com/recipes/1026663-huevos-enfrijolados-eggs-in-spicy-black-beans
95. “I think so” to the question “Did we like it?” Made this in Girona over the winter.
94. Clearing the back log of food photos. I can’t really recall this one.
93. Easy, easy is important. Needs the hefty application of chili crisp.
92. Tasty, but a bit of a hassle. Used some old mushroom soaking liquid as the base, and it did a lot of the heavy lifting. Not sure how good this would be without it.
91. This was delicious, but specifically the method for preparing the tofu really works.
90. Rich but a bit bland
89. This one used some dry mushrooms. Tasty but maybe a bit chewy.
