[!@#$%!]

Originally Posted by A Thousand Threads

never got back to this i think.

sounds like you hit the right spot. Lately i like to soak them (cut into rough, bigger chunks) in cold water with a little bit of red wine vinegear -> next day (cleansed) roast them at highest temperature for just a short while, take from heat; add a little bit of butter and salt...
add that to anything... a cold melon and some prosciutto, a brined duckbreast, soylent green... add herbs
the red onion will rise again!


it's been a while, hope you (and everyone else still active on this playground) are doing fine!

im staying sane in spite of the horrible politics in this country.

you?

soylent green is people! and i don't mind

lately been playing with pork and annatto seeds.

tried it with a slow cooked pork shoulder as a sort of carnita-plus juuuust to learn the flavor. really nice "herbal" flavor, a little grassy maybe? or something. hard to explain these jungle seeds.

next time will add full adobo ingredients (vinegar, hot pepper powder, cumin, etc) but i'll be able to tell the annatto apart from the rest.

great w/ roasted cauliflower instead of the usual starches. normally i don't start my oven in summer but we've been having a cold summer in these mountains. weird!

ima try those onions you're proposing as a side for it. or maybe... maybe in a breakfast salad with fried spam (how do i love spam? let me count the way).

yeah i've become addicted to spam haaa haa haaa. i'm a terrible human being, i know.

so how s life/work?