Sadly there’s no food photography to accompany the dish I made on Sunday (the picture came out far too dark – in the future, I may need to take care of any necessary documentation before the food makes it to the table). However, it surely deserved the attention.
I’ve become a fan of the Sorted Food channel on YouTube – the dishes cover a wide variety of influences and levels of technical aptitude. This was my first try at one of their meals, and so I went with an easy one. The original recipe was for a Pea and Ham Orzo, and looked both simple and delicious. It turned out to be both… even with the several modifications I made.
My version used pork instead of ham. As an extra twist, I tried using a simple brine for the first time, and I am so happy with the results. I also substituted sour cream for the creme fraiche, but that was simply an issue with my grocery store (and a lack of planning on my part). Finally, I added a full package of fresh asparagus chopped into small pieces to bulk up the vegetables. Huge success, and huge portion – we got over seven (large) servings out of this.
I’ll be heading back to try another Sorted recipe soon. So should you!
And in non-food YouTube news, the second episode of my Kerbal Space Program Let’s Play is up. Yay!!!
Go watch! Subscribe! 😀
Over the weekend, I recorded footage for the first five episodes in one long session. This is a good thing. The down side is that this ended up taking until late into the evening. Now, I know that the un-word “um” makes it into my spoken vocabulary often enough to bug me. Not really often, but it’s there. Normally it’s not a big deal, and I make at least a passing effort to limit this habit. However, when I get very tired “not often” becomes “at the start of every sentence, before every noun, and generally every time I pause for breath.”
It was a catastrophe.
The silver lining being that I now have an excuse to learn a new skill with my editing software – how to completely re-record and replace the audio commentary track on a game-play video.
Fortunately, we’ve got a few weeks before we get there.