14 February 2015

An Everlasting (tzatziki) Meal

The Everlasting Meal is a cooking philosophy book rather than a cookbook (as in mostly a collection of recipies). It's an amazingly practical book for actual cooking, as it deals with meals not in isolation but as a continuum (hence the title).

Bonus: cute chapter titles like "How to snatch victory from the jaws of defeat".


Tangentially related to the book is 6 tubs of tzatziki sauce that I rescued from UTEK 2 weeks ago. I tried incorporating them into a variety of dishes, some more successful than others.

Pork chops, tzatziki and sweet potato "scallops". 

This is by far the tastiest of all my experiments. Also remarkably fast to cook as long as you roast sweet potatoes beforehand.

Interlude about sweet potatoes: it takes literally 2 minutes to poke holes in the skin, rub with a little bit of oil, wrap in foil and throw into the oven. You don't even need to worry about how long to bake them for. I just kind of forget about them, and by the time I remember that they're still in the oven, they're likely to be done. Then just keep them in the fridge for days when you're too lazy to make rice.
They're only "scallops" in their shape and the fact that it only requires a little searing on both sides to be edible.

Other less tasty experiments included:
  • Marinating chicken in tzatziki, stir frying, and serving with more tzatziki. This tasted alright, but other Chinese methods of chicken cooking is by far better. 
  • Mashing potatoes with tzatziki. Also alright, but I prefer savory mashed potatoes.
  • In tuna salad in place of mayo. I didn't like tuna salad with mayo in the first place, so this wasn't much of an improvement. 
I think the main challenge is that Chinese cuisine doesn't use cream, so consuming tzatziki in large quantities isn't suitable for my palate. Hence why I enjoyed the pork chops with tzatziki as a sauce more so than when it was a dominate ingredient. It was definitely fun trying to incorporate it into different dishes.

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