Cooking And Eating....“Dis-moi ce que tu manges, je te dirai ce que tu es”

  OR, PERHAPS, A SCHOLARSHIP TO MEDICAL SCHOOL.......   AFTER A TERM AT 'THE CHOCOLATE FACTORY'......  ISN'T IT STRANGE.....THE SUPERFICIALLY COINCIDENTAL ATTACHMENTS THAT FORMULATE OUR DESTINIES THAT ARE SEEDED BY OUR MOST INFANTILE NEEDS?   

  A large pork filet........I thought of tossing it to the dog, next door.....but dumped it into a steel pan and marinated it in some cognac,  Worchestershire sauce,  Shanghai rub, ground pepper, orange sea salt, rosemary, and fresh-crushed garlic.... for 24hrs.....in the refrigerator........then cooked it in avocado oil and butter....basting it constantly.........the result was flavorful and tender enough to win a cooking show.....even though the 'meat' must have been frozen for several years!  Sorry, Porky, but you're delicious...... 

1 can black beans 1 can pinto beans 1 can chickpeas 1 can corn 1 medium red onion 1 medium red pepper 1 medium orange pepper 4 jalapeño peppers 4 cloves minced garlic 8oz diced tomatoes (all I had) Cilantro (as desired) Cotija cheese (optional) Dressing: 1/3 cup coconut or olive oil 2 tbsp lime juice 6oz white vinegar 1 tsp sugar 1 tsp chili powder 1 tsp ground cumin 1 tsp garlic powder (not granulated garlic) 1/2 tsp cayenne pepper 1/2 tsp red chili flakes 1 tsp black pepper 1 tsp salt I pulsed the dry ingredients to grind down the chili flakes; then, used three tablespoons of dressing for this amount of ingredients. This recipe is SPICY. Adjust to your threshold

Williams Sonoma Presents: Food for Thought Book Tour with Alton Brown WEDNESDAY, MAR 19, 2025 ,  6:00 PM Williams Sonoma Ponce City Market 675 Ponce De Leon Ave NE Ste NE-160, Atlanta, GA 30308, USA

 

The sweet potato that had been hidden under a magazine, is still delicious.......I'm cooking only with abandoned stuff.....the last of this and that......emptying bottles, jars, cans and bags of their contents and creating edible taste delectations from their remaining excavated or drained contents.....sweet, hot, sour and spicy, in complex combinations, is the usual 'default'.....Just yesterday, washing dishes, I listened to NPR.....Bee Wilson, discussing with Terry Gross, the forming and shaping of a child's tastes........The introduction of complex and unusual taste combinations to children, during early development, will more likely produce adults with wide range of tastes and more experimental approaches to novelty and their acceptance of the unfamiliar....This may account for the coolness of the Thai people, the dullness of the British, and the extreme omnivorousness of the desperate and the creative..... How about some tiny baby bok choy, stir-fried with sun...

  take '2': spicy pinto beans with couscous, sliced almonds, cilantro, cardamon and dates...over long-grain basmati rice with saffron and grated dried dates and roquefort cheese....served with baby okra tempera, flavored with Persian spices...

  while the wok is hot......parsnips rasam, tempura....with sweet mango chilli...chhunda... and ground cumin seeds.....served also.. (not pictured here) with fresh-cut rosemary fried in spicy tempura batter, then crushed and crumbled over the parsnips......a 1st time combination that 'works'....with pomegranate-flavored green tea and a 'dessert' of crushed dates, rolled in dried date flour and sliced, toasted almonds.......

  Accomplished by slicing pork chops into strips, then soaking these in Worchestershire sauce, powdered onion and garlic, toasted sesame oil,  lemon oil, chilli, soy sauce and sweetened white rice vinegar for a half hour....after which the strips are rolled in corn starch, yellow corn grits,  chopped cilantro,  flour, seasoned salt and ground peppercorns, then pan-fried in olive oil until crispy....but still medium-rare at their centers.....the potato slices, after soaking in water to reduce their starchiness, are sprinkled with salt and pepper, then microwaved until tender, then flavored with powdered red chillis...... finally, half the pork strips and potatoes are added to a bowl of cole slaw, seasoned with hatch green chile crema and crushed coriander...and the other half are presented without the slaw......with ketchup and horseradish  cocktail sauce......

Beef tips cooked with sorrel blossoms, basil, garlic and red curry.....pressure cooked....with shiitake and oyster mushrooms, wild carrots, leftover champagne, black potatoes and rendered spanish prosciutto......served over wild rice... with cranberries, walnuts and apricots....... i tossed in some yellow grits to add texture and "corn" flavor which I love......and some coriander seeds, cumin, ginger, cardamom, cumin seeds, cloves and bay leaves.....upping the spicy taste....then.....thickened with arrowroot, t his ended, after much experimentation, wrapped in puff pastry, baked, cooled and sliced then doused with a thick, spicy gravy made from rendered prosciutto, mangos and peppery golden chanterelles...