Living in LA you see men and women in push carts or stands with coolers. Shout out to the Corn Man whose line is usually long. Elotes is corn on the cob while esquites is corn served in a cup or bowl. Since elotes basically has corn, mayonnaise, butter (or margarine, I hear), cheese, and spice(s), I wondered what an Asian interpretation would be.
Lets be honest, I get snacky. Super snacky. And for me, salty > sweet. I had a huge craving for those seaweed snacks but I certainly didn’t want to drive out to get any. The plus side of having a kale plant is that you have a nice supply of fresh free kale on hand. There’s also some fun in taking something healthy and turning it into something I’m pretty sure has little or no nutritional value.
Cured salmon is two things: Delicious, and expensive. This recipe is two things: Easy, and cheap. In the summer, it also involves no cooking or having to spend time near a hot stove.
This was a pleasant surprise. I wanted to try out making carnitas but didn’t want to commit to buying a huge piece of pork shoulder and a lot of lard and spending tons of time. I think the worst feeling when cooking something that takes that much commitment for the first time is when it doesn’t come out right and you gotta eat all of it. Since this recipe is on a smaller scale, it’s a nice little test before you take the plunge.
A bit of time ago I was running around town getting errands done, I forgot to have lunch and a burger sounded really good. Along the way I was thinking about the burger joints that I frequent and they were out of the way. What was in my way was a supermarket. The phrase “don’t shop hungry” nagged at me once again as I pulled into the parking lot. I had to put my blinders on and focus on just getting stuff to make burgers and nothing else. No fancy stuff, either.
A little thing about me. I don’t care for wasting food. Food is expensive and I hate throwing away what I could cook or eat. When I cut up a chicken, I end up cutting the carcass apart and putting it in a container along with the wing tips and neck in a container and freezing it for stock or broth later. It then dawned on me when I was washing and prepping some kale and was just about to throw away the stalks I thought, “I can save these for later.” Continue Reading