queerer than we can suppose

I made this Shanghai scallion flatbread this afternoon and it is really good but if you should endeavor to make it, I have 2 warnings:

1. whatever you think is "medium heat" when you're cooking it is too high. No, lower than that. Or don't go the full 12 minutes recommended, but I think that might be harder to gauge.

2. be careful when flipping it over! Remember that sesame seeds will pop in hot oil and things will spatter, so really and truly, be careful!

Otherwise, it's delicious, A++ will make again. On lower heat next time. The only thing I did differently was use toasted sesame oil on the inside before I put the scallions on. Also, I think it could hold more than 1/2 cup of chopped scallions, but that is just me. Oh, and I used five spice powder instead of ground Sichuan peppercorns because I don't like that much heat and so I do not actually have Sichuan peppercorns in the house. Anyway, I did it all by hand and it was easy enough. I can't recommend a Danish dough whisk enough if you enjoy making bread and don't have a stand mixer.

I had big plans to also make blood orange gelato - blood oranges are in season right now and on sale! but the ones I got are like, bruised to hell, so that is probably why the sale price - but I don't have room in the freezer for it. Bah. Pre-made chicken tenders were also on sale and I bought them to make for lunch this week and they are taking up a lot of space (there are only about 12 in the bag but the bag is enormous. so annoying! I suppose I could rebag them in something less full of air. Hmm...). Anyway, I am contemplating zesting and juicing the oranges and freezing that, but again, space is at a premium in there. One day I will have a full-size fridge. or a chest freezer. Either way. and I will be so happy.

Soon, I will take the rack of babyback ribs I bought this week (not on sale alas) and give them a dry rub before they go back into the fridge overnight to be roasted low and slow tomorrow. And in the morning, before I have to devote 4 hours of oven-time to the ribs, I plan to make pecan shortbread because I still have like 2 lbs of pecans from my Christmas candied pecans project. It's an Ina Garten recipe, so I anticipate it will be good! And I will eat a few of them for breakfast each morning next week.

And after reblogging this post, I have also been contemplating making gyoza for Easter since I'll have a 4-day weekend and could do it in stages, though I have never done it and don't know how to pleat them so I'm going to have to watch some videos - any recs for that? I'll also try to clear out some space in the freezer to freeze some for later. *g* But they look so good! I do love a dumpling.

*

Oscar winner Michael B Jordan! Woohoo! I did not watch the Oscars but I am so happy for MBJ!

Also for Kpop Demon Hunters and "Golden!"

Here are two links I enjoyed this morning:

= Don't Fence Ted McGinley In (NYT gift link) (also, spoilers for aired episodes of Shrinking)

= 'The Pitt,' as Told by Its Patients

*