Friday, August 14, 2009

Slapdash Drunk

I'm almost embarrassed to admit this. Almost.

Last night, at midnight, so I guess that was technically "today," I made a meal. Of sorts. I really had no business being around knives or fire, but then again I like both, so whatever.

The current food stock in my house is running low and a rummage in the freezer resulted in the following:

BBQ "pork" sauteed in BBQ sauce. Added brown rice and TJ's roasted corn. In a separate pan I steamed some broccoli and garlic powder. Two pans, approximately 10 minutes start to finish.

Am I proud? Not really. Was it a complete meal? Indeed. And not bad tasting either. Had my skills been a bit less cloudy I would have done a few things differently (such as not let the rice and corn cook with the "pork," as this made it a tad mushy), but sometimes the drunken "I need foodz naow" takes over and you do what you can. At least I got something green in there.


  1. Ohh... what's your preferred BBQ sauce? I'm always on the lookout for a good BBQ sauce that's vegan.

  2. I'm still searching for The One as nothing has really hooked me. I'm not even sure what's in the fridge right now--possibly Sweet Baby Ray's? Maybe KC Masterpiece? Yes, I'm in bed and not going to look. :)

  3. Heh, yeah, I am still trying to find vegan ones that taste like the Diana's brand ones. They were my favourite. Not spicy but super tasty.

    Damn worcestershire sauce in bbq sauces.

    I should try making my own one day.

  4. Well I needed to get some water anyway, so I checked the sauce--it's Bull's Eye, hickory smoke flavor. I like it well enough, and it doesn't have HFCS like most.

    I've made bbq sauce before but couldn't begin to tell you where the recipe came from. I think we should have the great sauce challenge! If we come up with the right formula, we'll bottle it, sell it, and make millions!

  5. Ohh... a sauce-off! :p I'd ask if your gran knew a good southern recipe but I know she hates spicy stuff.

    I've made improvised bbq sauce before with ketchup as a base and then spices, dry mustard, brown sugar, apple cider vinegar but it still not "good enough" for keeping around. I'll have to look around to see if there's any good sauce recipes. There is one in the Soul Veg cookbook. Tastes good in the restaurant (the Chicago location does not use honey but othes do I think) but I know that the recipes in their cookbook are different.