So I love to eat! Not so much to cook, but last night I made a flatbread pizza in my little toaster over!

First I toasted the flatbread, then I put sauce on it and pepperoni, seasoned with oregano, garlic powder, mozzarella cheese and feta cheese, and toasted it until the mozzarella cheese melted.

Took maybe 20 minutes at the most, and it was delicious!

I love Bun Ga. I used to go to a Vietnamese restaurant at least once a week and order this, then the restaurant closed and I cried!

I've had Pho once. I like soups in general so it was okay but didn't strike me as anything special.

My favourite place for Udon is the stall at the medical tower where I see my specialists. It's a Sushi Go! or something like that, but they use the same broth pot for all of their soups and it's really good! I have no clue what's in it: floating stuff, a spice bag, and I'm pretty sure I saw chicken feet poking out now and then.

I'm a broth person. When I think of it, I'll take left over veg and meat bones and just let them boil for a tasty drink. ;)

Snack tonight was apple fries! Sort of. Just thing sliced this apple that I had lying around and threw the pieces into a hot pan, tossed them a bit. Cooking things helps my stomach process them so I experiment. Still have half the apple so I might try doing it again, perhaps with cinnamon or maybe some savory. Not sure, yet. I often just figure something out once I start cooking.

I can honestly say that no, I have not had Vietnamese food. But then eating out is kind of hard for me because of my dietary choices...
>.>
So if I can find a good, authentic, meatless recipe I might attempt to make something...

Quiet: I would like to suggest a sprinkle of either chili powder or curry powder and cumin.

pho is alright XD i like my bases more greek/french, hahaha

I'm not the biggest curry fan, and I have to be careful with spicy things since I'm not 100% sure what spices my gut reacts to or not. I know chili flakes can be a problem. Thai chilies seem to be okay, but hotter than I like. Not familiar with how cumin tastes off the top of my head. I need to go and investigate what these individual things are because I know I've had them but not enough to tell what each individual thing tastes like.

Id like to find more ways to use Lemongrass. I like the flavour, but the actual stuff is like chewing on wood, so maybe I should try it with a spice ball or something if I am making a broth. How would I use it without steeping? The pieces are a little small to just eat around.

Well I explored the spice cupboard. No cumin or curry powder or anything that relates to them (as far as I know). I could try seasoning with my tumeric tea perhaps. Pretty sure it has cardamom and maybe cumin in there. I'll have to check.

There is paprika, smoked paprika, and chipotle chili powder, and regular chili powder. I think I like paprika, but I'm only encountered it on my sister-in-law's deviled eggs.

I am a big cumin fan, not so much curry.
I do use Garam Masala on fish usually. It has such a nice aroma.

Friend cooked a fabulous roast last night, so fabulous leftovers tonight!

Basic of the basic though. Gutted some baked potatoes, fried with pieces of roast, gravy, and the usual salt, pepper, and parsley, all in one pan. Shovel food at it's finest!

Quiet: Ah. That has got to make cooking somewhat tricky with spices...

Starry: Ah! Thanks for the link! I will bookmark it and browse through it later when my stomach isn't so unhappy.

Moon: I have to say pretty much same on cumin. One of my fave spices!
Also, I have a bottle of garam masala in my spice drawer that I bought for a recipe like a year ago, but I never made it and I've been so unsure what to use it for that I haven't even opened it. But I may have to try using it in stuff soon just to see how it tastes.
XD

I have a random pineapple curry sauce thing that I am never sure what to do with, besides some manner of pasta or rice. I quite like mango chutney, too, and usually stick it on red meat, or anything that I think needs flavour. Other than that, I don't keep a lot of bottled sauces around as I tend to have some issues with them on occasional as well.

My gut is just flat buggy. Used to be made of iron but time and crummy health eat away at things. Not knowing what sort of ingredients give me trouble gets awkward. For example, a friend's home made butter chicken gave me trouble, but not the one a relative made with a tweaked package sauce.

@ Quiet: I use it on veggies too.
Tonight I made salmon in wine and butter, and used Old Bay on it.
Was delish!

I need to nab my sister's salmon recipe. It was really good. I like the way my mother makes it a lot, which is basically butter, brown sugar, and soy. sauce.

Never heard of Old Bay.