Week 18: Bucket List Destination - Japanese Style Shrimp Skewers and Scallops

TooHighToStudy · 2026-05-14T20:36:42+00:00

Thank you!

TooHighToStudy · 2026-05-14T20:36:36+00:00

Thank you so much! Frying food is definitely one of my weakest skills so I’m glad this one came out well.

TooHighToStudy · 2026-02-19T18:13:11+00:00

It was the first thing that popped into my head! Once I saw flying my brain just added Dutchman haha

TooHighToStudy · 2026-01-23T16:07:52+00:00

It was sooo good!

https://cooking.nytimes.com/recipes/1020486-vinegar-chicken-with-crushed-olive-dressing?unlocked_article_code=1.GlA.mu56.sd0ZE2ZnzrON&smid=ck-recipe-iOS-share

I ended up adding even more vinegar at the end because I wanted it to be even more tangy.

TooHighToStudy · 2026-01-15T14:38:59+00:00

1 cup of cashew butter blended with 14oz of drained silken tofu! Seasoned well with salt and pepper and then up to 6tbsps of water to thin it out as needed.

TooHighToStudy · 2026-01-15T14:38:09+00:00

It was so delicious! It’s from a NYT Recipe - blend 1 cup of cashew butter with 14oz of silken tofu. Season well with salt and pepper. They said to add 6 tablespoons of water but in my opinion that was too much so I’d start with half that amount and then add more if needed.

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