Perhaps, although I have never been to Vietnam… But then again pizza in Italy is different from Pizza in the USA (Chicago)
no, nothing as well-known as that. Just a family owned and operated chain in Long Beach - Super Mex. Just good, old school Mexican food, by a family originally from Michoacan.
We had one Nayarit restaurant here in SF up until about a month or so ago. Opened maybe a year go and just closed. Not sure why, food was good. Maybe location. Too bad!
omg that chicken looks perfect…
Oh YUM!
What is the attraction of the core / seeds?
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I’m still wanting chicken. And I have those apples I picked a few weeks ago that I need to use. So I picked up some BISO chicken thighs and made the recipe below. Used 3 thighs, cut everything else in half. Added some dried thyme, and additional s/p. Still needed more oomph, IMO.
Sides were Near East rice pilaf and steamed broccoli. It was good, but not stellar. But will provide for a couple of work lunches.
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I don’t know if I have some sort of abnormal palate, but sometimes there is flavor there, especially on local, tree-ripened apples. The cores sometimes taste just like the rest of the apple, sometimes more intense, and sometimes a bit different altogether. The seeds sometimes have no flavor, but sometimes seeds will provide varied flavor. Occasionally, I’ll get a cinnamon-y burst from the seeds, and every now and then I’ll even taste something like a mild flavored Fireball candy.
Flavor and texture aside, I am sad when a real good apple is finished and chewing on the core/seeds is my way of honoring the memory of that apple.
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I could see Worcestershire sauce or soy sauce helping here. And maybe a splash of cider vinegar.
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Another “something from nothing” meal. I made chicken stock using saved necks and giblets, strained, added a few cups of soaked navy beans and a couple bay leaves. Good grindings of fresh pepper and salt, then diced celery, onion, carrot, leftover ham (with its tiny marrow bone), and some TJ’s onion salt, veggie BTB, and splashes of cider vinegar and liquid smoke. Chopped spinach wilted in at the end. Pretty tasty with green salad with mustard vinaigrette.
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I never would have imagined the varied flavors in the core and seeds!
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Oooh! Arkansas Blacks! I’ve still not been lucky to try them. But I definitely don’t eat the core and seeds!
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I think apple cider vinegar would have helped. I probably could have cut back on the chicken stock. I had hoped the Calvados would have added enough, but not quite.
Isn’t dino kale locanto kale??? Was a favorite when were vegetarian for a short time. Still a favorite
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Wish I had some of. your apples.
Dinner tonight is pork tenderloin, seared on all sides till brown with coconut oil then added butter for flavor towards the end of searing, into 350 degree oven till internal
Served the tenderloin with defrosted giblet gravy from my freezer.
Costco’s French beans blanched for 5 minutes ( salt, bay leaf, rosemary and lemon), then drained, shocked, and into hot wok with olive oil, garlic , soy sauce, vinegar crushed pepper and juice of one lemon
I have only 5 small Granny Smith apples, fried them in olive oil and butter, added a pinch of salt, some brown demerera sugar and a splash of pucker apple liquor. My son does not like apples cooked that way so, I will consume all that by myself tonight.
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Dino = lacinato = cavalo nero https://en.m.wikipedia.org/wiki/Lacinato_kale
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Interesting. I don’t like the texture of the core / seeds / seed pod, so have never tried to eat them.
I love that soup can be about anything…! (Stone soup was one of my favorite stories as a kid. Valid life lessons i swear)
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Near east rice pilaf is good stuff!
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Finally got confirmation on a new freelance gig today! I interviewed and did a project for them and jumped through all the hoops yet was taking forever for a decision. A month freelance and then we’ll see if it’s the right fit for full time. Actually a big scary shitton of responsibility job- and it’s in Philly! Starts end of this month…
Had the last glass of wine from my bottle as an appetizer. Quickly blanched some zoodles, dunno if that was a good idea but they’re a bit odd totally raw and i kill them trying to saute. Added some olives and a bunch of hemp seeds.
Other half of my avocado with a bit of soy sauce and peppery mix on the side, some crazy bubbling over everywhere kombucha that I apparently let ferment too long! Haha, whooopsie.
There’s another big honeycrisp i’ll have later with my tea, although i am not convinced i will eat the core and seeds…
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Terrific! Hope it is a great fit !
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