I was the pasta frittata OP, my method was to brown the pasta on its own for a while and then mix eggs/cooked veggies/cheese and pour into the pasta. Then you can let it cook for a little and set into a solid sort of pancake, flip and finish. I bet this was still delicious though, I would be perfectly happy with this dish :)

Cornstarch dredge before searing is super interesting, I do this with tofu when I stir fry and it comes out incredibly crispy. Will have to give this technique a shot!

That sounds like Uber umami!

I think it’s mostly from the fond in the pan, I just use low sodium kikkoman soy sauce.

I’ll take it!

This also moves a lot less lol.

It was! Pulled around 145 and let it rest. My first time cooking a tenderloin, very happy with the result :)

Filling, good protein, and (relatively) cheap. Eggs are are so nice to have on hand.

Skibidi

At least you’re having fun with it haha.

I’ve still got some left in the freezer, shrimp and lychee stir fry sounds intriguing! Might have to give that a shot.

Even though everyone is entitled to their own opinion this one hurts my soul lol. Grits like many carbs are just a base that taste like what you put in it! But it definitely takes a little work to make them delicious.

You’ll just have to introduce everyone yourself!

Still a fantastic combo with vanilla!

Sally has some fantastic recipes - the buttermilk biscuits are one of my favorites!

Just trying to impress mine lol.

You could totally use it as a straw uncooked lol. Even cooked it would probably work. Bucatini is one of my favorite spaghetti shapes, it does a great job holding sauce and provides some fun texture.

Fair enough! I could call it chicken Milanese and serve it over a salad if I wanted to pretend it was Italian lol.

Thank you!

It’s always tastier than I remember too, great special treat dish.