your goose is probably only half-baked at this point

Katsudon is a popular Japanese dish that consists of a deep-fried pork cutlet (tonkatsu) served over rice, topped with egg and onion that have been prepared in a sweet and savory sauce. It was the first meal I had in Japan, years ago, and is one of my all-time favorites to this day. This is not katsudon. It's related very, very closely to its bi-cultural cousin Katsudon't , but it is: a) easier, b) cheaper, c) faster, and d) better for you, which makes it superior in all ways, and I am actually struggling to imagine that we'll ever make meat-based katsudon again. Yeah, it's that good. Don't believe me? Go try it for yourself. Or go fall in a hole and stay there until you've thoroughly thought about your failings. Whichever you prefer. Katsuwaaat Ingredients Rice 1 cup rice (dry measure) Cutlets 1 2-3 lb eggplant Scant 1/4 cup flour (we use whole wheat because that's what we have around the house) 2 eggs (you will need extra eggs for ser...

My long-suffering partner loves crab-cakes, so in 2012, I tried to make him crab-cakes for his birthday. The result was barely edible - too much Old Bay seasoning, too dry, too ... just gross in general. Scared me away from making crab-cakes for two solid years, through it fortunately didn't dim my partner's love of crab-cakes. Made me feel guilty every time he ordered them in a restaurant because a) crab-cakes are fucking expensive and b) it served as a reminder that I'd fucked up. So this year, I decided to face my fears and bought the man two cans of crab for Christmas, with the promise that he could have crab-cakes whenever he wanted. He probably suffered PTSD from that, since the last crab-cakes I made were truly that awful , but by his birthday this year (three months later) he'd overcome his fear (or maybe his stomach had overwhelmed his fears) and asked me to make him some crab-cakes. The recipe I found and used is easy and delicious. I glared at it suspicio...