And ends up looking like this:
One of Kent's take-out favorites--Hot and Sour Soup! This is a Cook's Illustrated recipe, and they almost never steer a cook in the wrong direction. I do have to admit to some doubt, though, when I first tasted the soup. The white pepper, which combines with chile oil to put the "hot" in the hot and sour, was the dominant flavor. It had a "raw" pepper taste. I set the soup aside, though, as I prepared dinner, then tasted it again. Ah...much better. I would say this rivals take-out (as any home-cooked meal should, I suppose). One variation I would make, however, is the technique given for "wisping" the eggs. I find it works much better to start with the soup at a rolling boil, then slowly pour in the beaten egg in a steady stream, stirring the soup with a fork as you pour. The eggs truly do end up as feathery wisps with that technique.
Also on tonight's menu was Soy-Ginger Ahi Fillets. Ahi is one of a very limited selection of fish that I can eat. I think it's a texture thing; the Ahi is very meaty. I picked up this wild-caught Ahi at Trader Joe's today. It was perfect; no fish smell when I opened the package, and the meat was almost satiny. I let it marinate for a few hours, then just a few minutes on the grill and it was done. The side dish is broccoli rabe steam-sauteed with garlic chips. Just can't get enough of those garlic chips! Enough for today. Some idiot scheduled my hair appointment for 8:00 tomorrow morning. Oops--that idiot would be me. What was I thinking?