|Green and yellow, green and yellow - pineapple spinach agua fresca. © Ryan Schierling|
Sunday, March 25, 2012
Sunday, March 18, 2012
|A hot mess, no matter what you call it. © Ryan Schierling|
I was probably feeling more nostalgic than actually craving a sloppy joe, or whatever you want to call it, but I just couldn't let it go. I stood at the grocery store looking at the cans of Manwich sauce and the generic sloppy joe sauce, and thought that, despite not having eaten a soup sandwich in more than 20 years, I had to be able to do better than a pre-packaged, super-corn-syruped sauce that was basically nothing more than spiced ketchup. I thought about similar ingredients and the textures and flavors I was hankering for. I imagined making a grown-up sloppy joe that, despite a few challenging additions, even kids would want to eat.
I started thinking about picadillo, and the similarities and differences between the Spanish, Mexican and Cuban versions of the dish.
I was thinking too much.
I mean, picadillo is a peasant food no matter which country it comes from, and not much more than a ground meat hash served over rice, or scooped into a tortilla. The list in my muddled head kind of clarified itself after that – I grabbed a pound of 80/20 ground chuck from the butcher and a container of PikNik Original Shoestring Potatoes from the chips and salty snacks aisle.
Sunday, March 11, 2012
Sweet basil with wee carnivorous visitor. © Ryan Schierling
Dried herbs?!? Don't even get me started. Yes, most of us grew up with them – sad rows of anemic, dehydrated, desaturated flakes with long-past-due expiration dates in the seasoning rack. There is a small place for certain dried herbs, sure. But a compact herb garden that can supply 95% of your fresh herb needs always wins as the better-tasting and less-expensive option over fresh-cut herbs purchased from a grocery store or anything in a dusty jar.
Sunday, March 4, 2012
|Chicken-fried steak @ Evangeline Cafe. © Ryan Schierling|
and Texas had a fist-fight...
settled to a draw(l).