As in most well-stocked facilities where
cross-cultural things are being done.
Even my mom had both in her kitchen, and she rarely cooked "cross culturally'.
On the other hand, I've had to cook in kitchens
of self-styled good cooks who lack one or the other,
cornstarch or wheat flour.
I'd add the taste--blueberries or other berries. Interesting that they're called rice bran muffins, with only half a cup of that ingredient used. (G)
Bran is seldom the dominant dry
ingredient in regular bran muffiens, too.
True, they wouldn't come together that well if more of it were used. (G)
They'd be hot bran cereal.
My taster being what it is, I use thyme for
most of the basil. Oregano is OK, or is that
Oklahoma?
It's probably OK to use oregano in OK. (G)
Unless they mistook it for pot or something.
It's possible, but is it probable?
In more innocent times, it happened, and even now
I wouldn't put it past the dimmer of law enforcement
personnel and would-be users.
Yesterday for only the second time ever my ICD
was mistaken for an IED. The cop started to
make me take my clothes off, but I managed
to communicate in my horrible Espanol that
I was harmless, and then the light dawned -
"uno paismaikair!" - after which they actually
refused to inspect it.
I'll eat all the cheese and tomato.
If made a little ahead, the dish may have
benefited enough from the presence of
the basil.
Yes, but don't go overboard with the basil.
If there's a lot of basil, the cheese and
tomato can be scented merely by the contact,
not unlike what would happen in Sean's herbed
halibut recipe. Then you could get the benefit
(a subtle whiff) without actually eating the
herb at all.
The best crusts are made from lard, IMO, and best if you can get it
from > a recentlu butchered pig. I also use whole wheat pastry flour
in mine; > they may not be super flaky but they are tasty.
Yeah, lard is said to make a more tractable
crust, but how often do you encounter a
freshly butchered hog? Speaking of which,
I forget if Stephen had the same aversion
to lard pastry as he used to have to pork?
I didn't use it then, don't use it that often now. Most often I'll use Spectrum shortening, sometimes butter, in a pie crust.
I prefer most commonly-used fats of animal
origin.
And then there's the question of ripe sour
cherries or less-than-ripe sweet cherries.
Get them at just the right moment. My parents had a cherry tree in the
side yard but very rarely got enough to make a pie--birds usually got to
the cherries first.
There's still the question. And the right moment
differs depending on what kind of cherries.
Tiritas of fish Zihuatanejo-style
categories: main, seviche, Mexican
serves: 8
2 lb sea bass or red snapper fillets, 1/4" x 2" strips
1 1/2 c fresh lime juice
1/4 c finely sliced Serrano or jalapeno chilies
2 c finely sliced red onion
1 1/2 Tb dried oregano, preferably Mexican
Sea salt to taste
Large unsalted tortilla chips
Place fish in a shallow dish. Toss with lime juice and
marinate 10 min. Add all seasonings and toss. Serve
with tortilla chips.
Patricia Quintana: Cuisine of the Water Gods
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