Joe Nguyen is a digital strategist for The Denver Post. Previously he was the online prep sports editor. Prior to that, he covered Adams County and Aurora in the YourHub section. He has previously covered Colorado’s Asian-American communities as editor for Asian Avenue magazine and AsiaXpress.com.
A bowl of Bacon and Egg Don. In the pantheon of comforting donburi , bacon and eggs aren’t traditional toppings by any means, but they sure hit the spot. Food Stylist: Barrett Washburne. If you eat meat, or have ever eaten meat, then I probably don’t need to mount an argument for bacon, a food so powerfully appealing that science has sought to explain the reasons why. Bacon is transformative in cooking, elevating other ingredients that share the bun, pan or plate.
4. In a bowl, stir the eggs, mirin and soy sauce to combine. Add to the pan and cook over medium-low heat, stirring constantly and vigorously with a flexible spatula for the first 30 seconds then occasionally, so you end up with large curds, 2 to 3 minutes. The eggs should be set but still wet on top. Turn off the heat and cover with a lid to continue steaming in the residual heat, just a few seconds.
2. Heat the oven to 425 degrees and line a sheet pan with parchment paper. Scrape off excess yogurt, then transfer the chicken to the sheet pan, skin side up. Roast until browned and cooked through, 35 to 40 minutes for pieces and 45 to 50 minutes for a whole chicken. For even browning and cooking, if using a whole chicken, spatchcock it first. To do so, place the chicken on a cutting board, breast side down.
5. Uncover the skillet and shift the green beans to one side of the pan, then add the salmon to the other side, drizzling any remaining liquid from its bowl on top. Put the lid back on and steam until the salmon and beans are just cooked through, 10 to 15 more minutes. 2. Once the mixture is boiling, add the chickpeas, tomatoes and orzo. Reduce to a simmer and cover with a lid. Simmer 10 minutes, or until the orzo is tender. Uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
3. Whisk in the 2 cups Parmesan, then add the cooked spaghetti and all of the reserved pasta cooking liquid and toss to coat. Serve with chopped parsley and more Parmesan.Let’s just say CU Buffs guard Jaylyn Sherrod’s third foul call against Hawkeyes, Caitlin Clark was … curious
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