Wow... you click on Slideshow and get this huge ad bar on the bottom of your screen. I am still not liking the website make-over, and in fact come here a lot less because of it. That big bar is kind of a deal-breaker.
I read somewhere -- maybe here -- about making limoncello for which you need 10 lemons and a microplane. I did not have a microsplan -- till today. One word: Ped Egg! And it even holds the shreds inside till you empty it. $9.99 at the corner drugstore. How cool is that?!
I had never eaten an arepa before but I recently became obsessed with making them, and boy are they easy, once you have the right flour, pre-cooked cornmeal. Last night I made a tiny batch-- you can basically make however many or few you need since all that goes in them is the flour, boiling water and salt. I got 3 small ones out of 1/2 cup of flour. I fried them on both sides, then put them in the over for 20 minutes. While they finished baking, I made a quick chili from a can of black beans, split the arepas and filled them with the chili-- which came out really good, BTW. Complete success!
And boy were they good. We have always done taco nights at my house, everyone filling their own from the bowls of ingredients, and I used to use supermarket tortillas which are unappetizing out of the bag so I always fried them. Tonight, my son agreed that the freshly-made tortillas did not need to be fried or at least he was willing to give them a try. As Borat would say: Great success!
They were bendy, and could hold more filling than the fried ones. They were tasty, a little thicker than we're used to but really good, really worth making, and no more trouble than frying the supermarket ones-- maybe less.
I bought an 8" IMUSA cast-iron tortilla press from Amazon and, with the brown plastic tortilla-keeper, it came to just over $25, so free shipping. And I got the idea to try this from here of course!
Thanks, Serious Eats!
I followed a mayonnaise recipe yesterday that called for using extra virgin olive oil, mustard, egg yolks, lemon juice, S&P, and no sugar. It tastes kind of gross. I added some sugar, I guess because I am used to commercial mayonnaise, but the strong olive-y taste is not the greatest, IMO. Anyone have experience making nummy mayo with some healthful oil(s) other than olive?
Yesterday, I was jonesing for some crusty, grainy bread, so I wandered over to the Grand Central Market. There were 2 stalls displaying the kind of bread I was hankering for, but the bread was out in the open with flies buzzing around. Not a lot of flies, but enough. I can't eat food that flies have landed on. You? Why aren't businesses more careful about this? It's disgusting.
The upshot was, I went home, pulled out my trusty bread machine, and made my own crusty raising-almond-cinnamon while I slept!
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