Pati Jinich really opened my eyes to guacamole’s full potential. In the states, a lot of food people have an incredibly rigid idea of what is and is not guac. Pati revealed to me that in Mexico there are no rules with guac. Makes the purists here freaking out look super silly. Guacamole is a mole. And like all moles, there are infinite variations, the only necessary thread being the aguacate.
So what about you? Any food/cooking lessons you’d like to share?
Where do you buy your E-321 butylated hydroxytoluene?
/s
Good idea actually!
It’s apparently available from Lychees… thanks Wikipedia.
I used to just buy ingredients that i liked but my partner always wanted to know what her meal was “called” so this is a kinda compromise. She can choose a meal and I’ll knock-up an approximation based off the label.
I’m guessing made up names didn’t work? Like Whispering Orchard Risotto when you dumped whatever felt tasty
I made some kind of lentil pockets yesterday. Flour based dough I roll out thin like roti, and fold it so it can hold the filling, and pan cook it.
Hasband was starving and took the first one from the pan. To cool it faster, he opened it up so you can see the filling. He goes, look, its an alligator mouth. Now I cant unsee it. Now they are henceforth known, as alligator pockets.
I toyed with that idea - but what happens if I can only remember the name but not the contents when she asks for it again a few weeks later? My scam would be busted. I still like the idea though…
Oh if she’s that inquisitive I wouldn’t risk it. Or keep notes, but that kind of defeats the purpose of getting away with made-up dishes.