More cooking

Yesterday, I was called away while the aromatic oil was cooking. I turned it off, and came back a few hours later to simmer it some more, until the garlic and shallot were browned; the oil was then strained into a bottle. I also made some tare; 10 grams of "eden selected" toaster sesame oil, 40g each of marukan rice wine vinegar, lee kum kee mushroom dark soy sauce, and lee kum kee double fermented soy sauce, 80g of honteri non-alcoholic mirin, and 160g of san-j organic tamari. I made four hard-boiled eggs and added them to the ramen egg jar, below the existing two eggs.

I also managed to make two more batches of brownies yesterday. Today, I made a sort of stovetop stuffing clone. Mix 30g of cornbread crumbs, 100g of dried bread cubes (I used ABI5 sourdough), 10g each of onion flakes, dried celery, and dried carrots, and 1t each of dried thyme, oregano, parsley, sage, garlic powder, salt, and nutritional yeast. When ready to prepare, boil 450 mL of water and 30 mL of olive oil; when boiling, add mix and reduce to a simmer. In about 10 minutes, it will be done. The stuffing will have a bit of chew to it; for a very tender mix, add another 50 mL of water and simmer longer.