your goose is probably only half-baked at this point

I am 100% not Indian, and where I will tell you that I love Indian cuisine, I need you to instead hear "I love Indian cuisine made for my American spice tolerance," because I am, in fact, a capsaicin wuss.  This does not stop me from eating the more authentic Indian food offerings in my town, it just means I sit there and sweat and cry and am, generally, an embarrassment. I regret nothing. This dish is my improved take on this recipe , which was ... fine, we'll call it.  Here, I'm hoping you'll read: "It turned out really well but I had to course-correct and fix things along the way and swore a lot and it was really unpleasant ," because that's what happened.  The original isn't authentic, either, just while we're on the topic.  It doesn't call for anything spicy.  Nothing!  A travesty, I say. Anyhow, this is a solid recipe that serves GORGEOUSLY over a green salad, and that, friends, is absolutely my jam.  Give it a go, yeah? Th...

Omurice (omelette rice) is something of a staple comfort food in Japan, and Loco Moco is something of a comfort food in Hawaii, and since both traditionally contain meat, I've not gotten to enjoy either since I became a vegetarian in 2014.  Five years I've gone without my favorite comfort foods, and that is just not okay. Well, until now.  I've fixed it now. This meal's kind of a pain in the ass to read through, instruction-wise, but it's not all that hard to make, really.  You invest about an hour in it the first time you make it, but then you get leftovers sufficient for like 4 more meals-for-two, and making it after you've gone through the trouble the first time is easier than falling in love with Luke Skywalker again , ask me how I know any of these things. It's also really delicious and really impressive and goes unnecessarily well with green tea, beer, and butter mochi .  Ask me how I know that, too. Don't let the ingredient list or instruc...