The comparison is apt but backwards. Pierogi are derived from jiaozi, not the other way around.
This start is pretty much how I make mushroom sauce for pasta. I add less butter, but make up for it by added about a cup of half-and-half to get the creamy mushroom awesomeness going. Some pecorino Romano or parmigiana reggiano grated into the sauce, black pepper and smoked paprika to taste and it’s done.
ETA: Oh, and there’s a couple grated cloves of garlic in there after the onions cook down.
Thank you, baby!
Friday night’s dinner:
That sounds very good to me. Weird pizza always seems to be an absolute delight or an unspeakable abomination.
You’ll never guess what I made for dinner tonight.
I added a big can of chicken, including the juice, and some French cut green beans 
Oh look, it’s Cyborg Kitten!
The lemon cakes below are in the oven. Fairly simple recipe. I hope they turn out
I want to try substituting mochi flour for the all purpose flower. I know that will make the texture different (more chewy) but it would also make the cakes gluten free. So we could serve them to our friends with Celiac.
Anyone have any experience using mochi flour instead of all purpose flour in what seems to essentially be a lemon custard cake thing?
https://www.thekitchn.com/lemon-pudding-cake-recipe-23706515#post-recipe-666590003
Edits: Maybe it isn’t just a lemon custard. As that has no flour at all.
Those aren’t her paws, they’re part of her clip-on high chair affair, you big silly!
The lemon pudding cakes turned out well. We probably cooked them a touch too long. They separated from the ramekins completely instead of just a bit. Spongy cake on top and custard beneath.
They turned out very tart. Maybe because I added extra zest?
A bit too tart for the kid. We have some heavy cream, so tomorrow we may try topping with cream and see if takes a bit of the edge off. Or top with a sprinkle of powered sugar for the kid, as suggested in the recipe.
Probably try it again and substitute mochiko flour. It might turn it into a sticky pudding though. Eggs are ridiculous right now so we might wait a bit 
Yum, yum, yum! They look delicious! 
Bringing back memories… I once made lemon pudding cakes in ramekins for my boss’s birthday, and they were a hit with the boss. We had eleven people working there at the time, and the recipe made twelve ramekins. The boss liked it so much that she asked to take the extra one home, so I knew it went over well with her.
It was a redemption of sorts. I was working there when she bought the business. Previously there had been a long-standing custom that on your birthday, you brought in a cake to share with everyone; but if you didn’t want to do it for any reason (time, expense, whatever) you just ignored it and didn’t say anything, no problem. But the new owner/boss instituted a thing whereby she posted a list of everyone’s birthdays in chronological order, and each of us had to bring in a cake for the person whose birthday came next after ours. That boss owned the business for the next twelve years. Various people were hired or left during that time, but for all twelve years, the boss’s birthday was the next one after mine. 
Often people brought in store-bought angel food cake and berries and whipped cream, and I had heard the boss say that she liked angel food cake. I always baked my cakes from scratch. Well, I happened to see a recipe for chocolate angel food cake, so I just had to try it, you know? I thought it came out good. The boss politely ate her piece and declared it tasty. I didn’t learn until much later that she did not care at all for chocolate anything, period.
Another miss was the time I got up early and baked a gingerbread cake for her birthday. (I knew from experience that everyone there loved my gingerbread—they would sometimes ask me, when was I going to bring it in again please. I always made a lemon sauce from scratch to go with it, which was always a hit, too.) I had bought all fresh ingredients for it—fresh new eggs, flour, all new spices—it smelled soooo good baking! Probably the best one I had ever made. The kitchen was warm so I set it on a table in another room to cool, and opened the windows and the skylight to hasten the cooling. Meanwhile I made the lemon sauce and whipped fresh cream to take along to serve with it. When I went back to the other room to check on how the gingerbread was cooling, THERE WAS A SQUIRREL SITTING ON THE TABLE, EATING THE GINGERBREAD!!
The squirrel proceeded to tear madly around the apartment, going from window to window. It had obviously jumped down from the open skylight, but it couldn’t get back up to the skylight to leave. So I took a screen out of a window, and at some point whilst tearing around, the squirrel dashed out the open window, but before I could close the window it came right back in again, and continued to tear around, ignoring the open window.
Meanwhile I called in to work to say that not only would there be no gingerbread for the boss’s birthday that day, but I wouldn’t be in to work until I could get the squirrel out of my apartment. At some point in the madness I took a long board that I had been using as a bookshelf, and put one end on the floor and leaned the other end against the skylight opening, thinking that the squirrel could use it as a ramp and go out. It tried to, but the board was apparently too smooth and the angle was too steep—the squirrel kept trying to go up it but just kept sliding back down. Finally I put the bottom end of the board on a chair to make the angle less steep, and the squirrel was able to run up it and go out!
With sadness, I threw out the gingerbread, and cleaned up some squirrel poops that had been left on one of the windowsills.
I knew that everyone would be disappointed if they didn’t get to stop work to have the birthday party that day as planned, so I went to the nearest grocery store and bought an angel food cake and took it to work with the lemon sauce and whipped cream. So we did have the party, but the store-bought angel food cake just didn’t quite fill the bill. So that night I bought more lemons and cream, and got up early the next day and did it all over again for them, sans open skylight or squirrel.
Oh my gosh, I love this story so much. It reminded me of every home squirrel invasion I’ve ever lived through, which are always pretty hilarious in retrospect.
And then there was the time a squirrel climbed all over me when I went out to sit on my porch. Good times, good times.
In RETROSPECT yes, lol
That wasn’t the only time a squirrel has come in. And there’s still a hole in the wall/ceiling near my bed—covered by a piece of tape—made by a squirrel that was living in the roof (I rent the top floor of a 1903 duplex, what was originally the attic space). After days and nights of keeping me awake with its chewing and scrabbling, it finally breached the sheetrock. I heard a small “thunk” from the other room and went in to see a quarter-sized piece of the sheetrock on the floor, and a small nose poking through. (At that point, the landlord finally got around to addressing the issue.)
(Haha, spellcheck wants to change “living in the roof” to “living on the roof”. Nope!)
In retrospect, I should have tossed the remains of that gingerbread out into the yard so that all the squirrels could have enjoyed some.
Tonight I had a really great tomato… FROM CANADA!
That makes it a Tom-eh-to. Eh?
We’ve upped our game from Chrusciki/Angel Wings to homemade Paczki.
They’re not Hamtramck perfect but they are tasty for the first time.
We’re gonna make a couple more batches so they’ll be perfect by Fat Tuesday/Paczki Day in a couple weeks.
Those look good! What recipe did you use?
This recipe is what we used, when I started my search it sounded the most familiar.
The second is a baked version from Jenny Can Cook. Her recipes are always easy to follow and turn out tasty. She almost always has a video to go along with it.
I wanted deep fried for more authentic Paczki. We used raspberry jam but the next batch is going to include some sort of custard.
https://www.seasonsandsuppers.ca/wprm_print/authentic-polish-paczki
Awesome! Thanks!
Food-adjacent. Food for thought, for me, anyway.
I picked up some frozen pasties, looked for general time/temp reheating instructions, and found this:
Or you can heat them the miners way!
First, find an old abandoned mine shaft and go down 400 feet. (A dark damp cave will do, however, watch out for hibernating bears in the winter.)
Tools Needed:
One long or flat round candle
One yellow canary
Two rocks with one flat side
One #2 flat shovel
Hard hat
Meat thermometer
Raincoat
One 8x10 sheet of tinfoil
Illumination device (candle may be used)
WARNING: If the canary goes belly up, DON’T light the candle!
Heating Instructions: Place candle firmly between rocks and light. Place tinfoil on shovel. Preheat shovel until glowing red and carefully place pasty on it. Heat to an interior temperature of 140F. NOTE: To heat more than one pasty, use a larger shovel. WARNING: Know your mine shaft or cave and do not light candles if methane or other flammable gases are present. Children under the age of thirty should be supervised by a responsible adult.