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.
