Kitchen Mysteries

[rinue]

Things I have realized in the last 24 hours:

1. Colcannon, a food I like, and German Potato Salad with Sauerkraut, another food I like, are the same food. They are mashed hot potatoes with cooked-down salty cabbage mixed in. If I have leftover colcannon and I want to turn it into an approximation of german potato salad, all I have to do is mix in some mustard or vinegar or hot sauce. If I have leftover German potato salad I want to make into an approximation of colcannon, mash it down more and add cream. They are very similar.

2. Although during my childhood I ate either chicken in marsala sauce or pork in marsala sauce pretty much biweekly (it's one of my Mom's go-to sauces), marsala is, on its own, a fortified wine like port or sherry, and I don't have to make marsala sauce a bajillion more times to use the rest of the bottle, in the same way that vodka can be used for more things than vodka sauce.

Comments

[sabotabby]

I could totally veganize that. Earth Balance for butter and probably seitan for meat?

[rinue]

Would probably work. Depending on the seitan, you might want to add a little bit of veg better-than-bouillon paste to round out the flavor, if you have some handy.