Another new HP snippet: Hanging

[resonant]

After I put up The Hang of It, icarusancalion wondered what was going on in Ron's head at the same time. When I thought about it, I realized I had no idea. So I wrote it.

Hanging
Harry/Ron -- NC-17 -- 10K
The Hang Of It, from Ron's side.
Underage? Depends on whether you think it happened before July or after.
http://trickster.org/res/hanging.html

Thanks to darthfox for beta.

Comments

[resonant8.livejournal.com]

Thanks! I'm glad you liked it. I wanted it to feel inevitable to both of them, which was kind of tricky.

Re tofu: I'm afraid my family had a violent anti-hoisin-sauce reaction, so that one didn't work well for us.

I've got a decent Pad Thai recipe from Everyday Food, if you don't already have one -- it even got the thumbs-up from the five-year-old, in spite of the fish sauce. And I've discovered that tofu substitutes nicely for beef in my usual stir-fry recipe. And I've learned the Two Necessary Tofu Techniques: pressing and using a nonstick pan.

Otherwise we've just been marinating it in lemon-tahini dressing and putting it on salads. Or, in my case, eating big squares of it with salt.

Anti-hoisin sauce?

[jelazakazone.livejournal.com]

Your family is anti-hoisin sauce? I can't even begin to imagine. However, it's only two teaspoons, so I imagine that you could leave it out just fine.

If you could send me that Phad Thai recipe I'd be much obliged. I have a phad thai recipe I've been playing with for a while and I think it's ok, but it seems to be lacking something too.

What brand of tofu do you like? I used to live in Ithaca NY and could get this wonderful local tofu. Now I have to make do with Nasoya. Nothing else seems even close.

OB fic: The inevitable feeling came out very well. I was really impressed that the perspectives were not conflicting and yet each seemed to think the other was motivating the action into the bedroom. Very clever really. It's stuff like this that keeps me coming back (even if I can't comment intelligibly:)).

[resonant8.livejournal.com]

I was surprised at the violence of the anti-hoisin-sauce reaction. Maybe we just got a lousy brand.

Brand? There are different brands of tofu? I'm in Peoria. I'm just thankful I can buy the stuff at all.

OK. This recipe comes from Martha Stewart Everyday Food (which is worth checking out; I get a keeper recipe out of it almost every month), but hers had shrimp, and I substituted tofu. I guess you could use both.

8 ounces rice stick noodles
1/4 cup tomato-based chili sauce*
1/4 cup fresh lime juice
3 tablespoons Thai fish sauce (or 3 tablespoons soy sauce and 1 tablespoon anchovy paste)
2 tablespoons vegetable oil
4 garlic cloves, minced
1 package firm tofu
3 cups mung bean sprouts (the fat ones)
8 scallions, trimmed, halved lengthwise, and cut into 2-inch pieces
1 large egg, lightly beaten
For garnish: more mung bean sprouts, fresh cilantro, chopped dry-roasted peanuts

My note: Start by cutting the tofu into 1/4-inch slices. Press it: Lay paper towels or a clean kitchen towel in a baking sheet, add the tofu slices, top with another paper towel or kitchen towel, top with another baking sheet, and set a heavy pan in the top baking sheet. Press for about 15 minutes. Then fry in a little oil in a nonstick pan until a light crust develops, about 3 minutes per side. Set aside.

Martha's recipe resumes here.

1. Bring a large pot of water to boil. Remove from heat, stir in noodles. Soak until softened (3 minutes). Drain, rinse under cold water until cool.

2. In a small bowl, whisk together chili sauce, lime juice, brown sugar, and fish sauce (or soy sauce and anchovy paste).

3. In a large skillet, over medium-high heat, heat oil. Add noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute. Add bean sprouts and scallions. Pour in egg (my note: I made a hole in the middle of the noodle mixture and cooked the egg there because I wanted it to hold together a little more). Add tofu and toss to combine. Serve with garnishes.

* I have no idea what she means by "tomato-based chili sauce." If she means tabasco, I'm scared of what this would taste like with 1/4 cup in it, but I can't handle much spice. I used about 1/2 teaspoon of tabasco.

Let me know how you like it!