We know these things. These things are obvious. But as a new cook, or a cook on a budget, or a cook with a small apartment, or a cook who just cannot bear to go to the grocery store ONE MORE TIME!! Sometimes we ignore these truths and hope for the best.
Score two points for ‘probably okay’
- Nuoc Cham – I was so busy congratulating myself for having fish sauce on hand (fish sauce!) that I decided acid is acid and lemon juice would do just fine. I also didn’t have any chilies so I subbed black pepper and crushed dried red pepper. And I didn’t feel like peeling that garlic so I subbed a wee shallot. It needs overnight to meld but it was great on the egg rolls (see: Mama, where does our food come from). It is probably wrong to call it Nuoc Cham anymore though.
- Lemon Curd – 1 Cup of lemon juice, 1-1/3 Cup of sugar, 1 Cup of butter, 1 Cup of eggs and a tablespoon of lemon curd will sort of fit into a 1 Quart pot but not with enough room to actually whisk the mixture. A 3 quart pot is also not a 2 quart pot but it was all I had and it worked. A gorgeous jewel colored pool of yummyness is cooling on my counter now. Finally, medium eggs are not large eggs but that did not matter a whit here (I used an extra one). I repeat. Yum.