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The Nasty Bits: Pig's Ears Two Ways
You know, Chichi. I am never, ever going to eat a single thing you talk about in this column. I'm just not an offal person, but you make me wish I were.
I look forward to this column and read every word each time you post. You make gizzards and pig's ears fascinating, which I would have never thought possible. The photography is also outstanding, showcasing each column's "nasty bits" in an entirely honest, unadorned, yet at the same time beautiful way.
Dinner Tonight: Tuna Melt
Dude. I thought I was the only one! Except mine is tuna salad made kind of like NotAmerican said, only without onions (blech) and adding some fresh herbs in summer. Not swiss, cheddar (no Pepsi, Coke). Under the broiler for like 30 seconds.
Saveur says not to let the cheese brown? Pray tell, Saveur, how the cheese is ever going to brown under a broiler before the bread is also burnt to a black carbony crisp? That's right, never.
Oh, and it has to start on lightly toasted bread.
Also, it appears there are steps here. Specifically, steps 2, 3, and 4. Is there a 1? Could be I'm just dense. I have that problem sometimes.
Healthy & Delicious: Blueberry Salsa
Blueberries are coming up still here in Michigan, so I'm thrilled to have run across this beforehand. Once the blueberry pie blueberry crisp blueberries in a bowl with sugar blueberries out your ears ferver passes, then (sometimes) I want to try neat things.
I bet it will be awesome with grilled whitefish.
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About Shiny Cooking
Website: http://shinycooking.com
Location: Michigan
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And bacon was the last thing I gave up when going vegetarian! I love when an otherwise very plain, humble recipe — one that would probably be dull — has a few strips of crumbled bacon in it and all of a sudden people are saying how FABULOUS it is. Bacon improves nearly everything!