just when i thought i was done considering alternative methods to egg cooking my Mom sends this link. i lean towards yolk-ey eggs as my hens trully lay the golden ones. this recipe warrants a try... so far i have not been able to get the nice browned look that Jose Andres achieves. that dude's mastered and forgotten more brilliant food tricks than i've attempted, so me not worried. and even after over cooking my first egg i realized this technique makes a very tasty egg. and fast....
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our island has two supermarkets with good meat dept.'s and butchers who are friendly and always up for custom orders. but there's a gazilion ways to carve up the beast and some cuts are harder to find than others. and there's the terminology. sometimes very confusing. spencer steak is a good one. that's an awesome cut of meat. but same cut might be called something totally different in hooterville or podunck. so the beef short rib is more straight forward. and the boneless beef short rib is supreme...
it's a bitch growing tomatoes @ these parts. sure it's summer time, the days are long and sunny and warm. but the nights get chilly and routinely dip into the 40's. tomatoes no likey. this brandywine is the first large-ish tomato i've had success with in my greenhouse. it's a heirloom variety. and it's what summer's all about. fresh bread. mayo. salt or seasoned salt...w/msg. delicious!
lots of fresh stuff from the greenhouse, mini-penne, and a pretty good fake sausage that kinda reminds me of gyro meat, the stuff they peel off the huge rotating mass of meat product. i love that shit. the best ever was at a hole-in-the-wall in Graz, Austria. i can only speculate that the reason it was so goddam good there is the proximity of Graz to Greece and Turkey. well ok some might be inclined to comment that they're not even in the same ballpark. but Graz is the closest i've ever been to Turkey so give the homeboy a break. back to the pasta dish...
junior year in college my advisor pointed out that as a history major i need only take one biology course in order to graduate. "taking ornithology courses semester after semester just does not make sense" i did not agree. as a east coast transplant i was mesmerized by oregon's flora and fauna and...woman.
ok i'm finally onto it. for years i've been trying to copy a oaxacan street food vendors hot chili basting sauce. it appeared simple enough. baskets of fresh peppers. a crude but effective 'mortar and pestle.' (big aluminium bowl-perhaps a truck hubcap- and a curved chunk of wood). limes. plump purple heads of garlic. and three identical looking sacks of white granular powders....
experience has shown that the noodle bowl can accommodate certain amounts of fish sauce, lime juice, ginger, scallions, hot pepper, meat (in this case hoisin glazed pork shoulder*). it's possible to max out on these ingredients and fuck up your precious bowl. interesting though that to this date i've never...
what to do with today's pickings? roast tomatillo until blackened all over, cool, discard black skin, puree with lots of garlic and salt to taste. that'd be basic salsa verde and it's the shit with avocado and pork...
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