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Guacamole de Verdad y Tips Para Que No Se Ponga Negro
What to do while waiting for the tomatoes to turn red.
I prefer red tomatoes, roasted along with the chiles or fresh (boiled? No.), but this looks good. It all looks good, especially the chicharrones and cheese and guac on a homemade tortilla. Oh boy. Is she saying that the green tomatoes and (later) the sour cream help keep it all from turning black? I guess. Squirt of lime helps. Anyway, it's essentially how I make it and also not at all how I make it if you know what I mean.
That looks like a great Indian cookbook below. Thanks.
Try cooking your chowder in DRY white wine, instead of water, like Italians do. Just a hint from here.
You're welcome!
But, but, but....acid in the wine curdled the milk! (13.5% alcohol, fairly dry.) I guess you meant wine but no milk. So I put half a teaspoon of baking soda in it, and a bit more milk. No one could tell anything had gone wrong. You don't get a Ph.D. in chemistry for nothing, you know.
2 tablespoons oil 4 medium onions, one finely diced, the others thinly sliced 2 or 3 large potatoes, pealed and diced large (russet potatoes are very good in this) 2 or 3 bottles of clam juice 1 or 2 cans of chopped clams 4 tablespoons butter 4 cups of milk or half-and-half 2 or 3 pounds of haddock, fresh or frozen 2 cups parsley, stemed and chopped lots of ground black pepper
salt to taste
Saute the diced onions in oil for 10 minutes. Add the clam juice, sliced onions, potatoes, black pepper, and the minimum amount of water to boil vigorously for about 40 minutes, until the potatoes begin to break down. Lower the heat, add butter, milk, frozen fish, clams, and parsley. Simmer very gently for 30 minutes, no bubbles.
Even better than bottled clam juice is the cooking water from steamed mussels or clams, but the bottled stuff is fine. A good way to get intense flavor in any soup or sauce is start with sauteed onions, then keep adding salt and black pepper until it pops.
That looks like a great Indian cookbook below. Thanks.
Ingredients:
2 tbs. oil (Avocado)
1/2 medium yellow onion, finely diced
3 cloves garlic, minced
2-inch fresh ginger, minced
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1/2 tsp. ground paprika
1 tsp. sea salt (to taste)
1/4 tsp. black pepper
2 15 oz. cans chickpeas, rinsed and drained
1 14.5 oz. can of full-fat coconut milk
1 lime, juiced
1/4 cup cilantro
That's almost identical to something we make about twice a month. We use a spicy smoked paprika and so far haven't used ginger but I could imagine that working well too. We also fry up some aubergine and red pepper with the onion and any other veg that needs using. It's delicious.
