No denying it looks better with sticky rice and distinct scoops. I need to make some sticky mac salad that holds the shape and get some proper scoopers now.Looks great! If you want a bit more of that Hawaii vibe, try dishing out the mac salad and rice (white sticky rice works best) with an ice-cream scoop!
Did you know that it's possible to grow your own pineapple plants from the top which normally gets discarded? The ones my mom grew produced smallish fruit but almost orange in color and super-flavorful.
Daaayyyuuummm!These are smoked Jalepeno Poppers. The Jalepenos are halved and then the seeds are scraped out into the sink, the empty halves are filled with cream cheese and topped with a Frito corn chip before being wrapped with a 1/2 slice of bacon. A toothpick holds it together while they are smoked indirect over natural lump charcoal and fruitwood chunks.
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That's a great-looking dish. I'm someone who hates summer, but the one upside to it is getting vegetables like this.
See, this is exactly the kind of cooking I love to do: something which shows off the textures and flavors of great ingredients.The quality of it depends entirely on the quality of the ingredients. Preparation is easy and only the peeling phase is a bit tedious. The idea is quite simple: put some vegetables in the oven, 30 - 40 min for each side depending on the temperature and the oven. Once the peel is toasted or a bit burned (don't be afraid, the inner parts aren't burned, but otherwise you won't be able to remove the peel), remove it (with your hands), also remove the seeds, break into long pieces and dress it with a good quantity of strong unsweetened vinegar (Jerez vinegar is the best for it, don't use modena), olive oil (the best you can find) and a bit of salt. During the peeling process you will notice that the temperature has had the effect of making the vegetables exude a lot of juice. Don't throw it away! It's a crucial part. Stir it for a minute until the oil, the vinegar and the juice of the vegetables are completely blended. The resulting mixture doesn't taste as vinegar, so don't be afraid of using a good quantity of it. If you prefer to be cautious, just start with little and keep adding until the taste of bare cooked vegetables gets masked. You will see that it requires a good deal of it, more than you would use in an ordinary salad. The most common vegetables used, the ones in the picture, are: red pepper (thick ones), onions (entire, to avoid burning them) and eggplant. It is often combined with bread and anchovies.
Oh man I love a good gumbo.