u/daversa

I remember an appetizer called "Moku Sticks" that was basically chicken flautas with a salsa dipping sauce and (I think) a bed of fried rice noodles?

I've been weirdly craving these recently and am hoping to recreate them somewhat accurately. Appreciate any help!

I'm at the point where I'll just throw it in a ziplock, try to suck the air out and freeze it. If I need some, I'll just pull it out and use a microplane, it actually works way better than room temp. If I need more than that (usually for a smoothy) the vitamix can handle it.

Just curious how other people store ginger, I'm never one to say "my way is the best way".

I'll start with mine. Here are the staples I always keep on hand to elevate quick meals:

• Caramelized Onions – Make a huge batch and freeze in week-sized portions.
• Garlic Confit – Easy-mode flavor booster. Great on burgers, sandwiches, eggs, or practically anything savory. I make a batch every week.
• Homemade Mayo – Freshly made with a healthy dose of lemon juice.
• Fresh Salsa – Essential for breakfast tacos, scrambles, and bowls.
• Pickled Red Onions & Pickled Peppers – Fast acid and crunch for almost any dish. Plus they look fancy. I make a new batch every couple of weeks.
• Limes – Non-negotiable citrus base.
• Queso Fresco (or Cotija) – An easy way to finish and plus-up savory dishes.
• Block of Good Parmesan – Keeps forever, easiest hit of pure umami.
• Greek Yogurt – Versatile base for quick herb dips and bright sauces. Good in smoothies and mixed with berries too.
• Gochujang – Savory, deep heat you can sneak into almost any sauce or marinade. This isn't as perishable as the others, but I just find myself using it when a meal needs a little extra.
• Fresh Herb Garden (Basil, Rosemary, Thyme, Chives) – I don't think I need to explain the benefit of fresh herbs 😂

Forgot this one:

• Fresh/Live-Culture Kraut - Good on anything that needs a little salty/fresh crunch. An unconventional favorite is Kraut on avocado toast.