Seasoned with a Penzys sample packet (Which I will be buying. Not that I don’t have the same simple spices to combine but I like theirs ) finishing squirts of Lemon & Olive Oil, garnished w/Spicy Micro-greens.
I’ve wondered how hard it is, myself. I love Micro-Shiso but she doesn’t grow them (“too expensive”) and the Farmers Market that sometimes had them hasn’t reopened.
Enough reading material out there. Apparently it’s not so hard to grow at home. Thing is, seed options are limited where I live. I’ve seen like 3 types. It’s not like I can order absolutely everything under the sun from Amazon like in other countries.
@Rooster grows them. Maybe he can give you some pointers.
I’m so glad you posted this because I was just thinking if he posts anymore great looking home-fried fries I’m going to make him cough up the steps. Thank you!
I’m not sure on the exact temperature but I kept the oil on medium heat. Generic deep-sided sauce pan. By keeping it on medium I had more control over how quickly they browned.
Very chilled, very hot, very lime, just enough Mayo to soothe the acid heat. It’s a great base for Peruvian Chicken & Rice Soup. I’ve baked Meat in it too. But mostly I like it chilled, as is, on anything I can think of, hot or cold. Let me reiterate . Don’t let the looks fool you - a little goes a long way.
Thank you for mentioning this. I was tempted and now I am not. Don’t fret, though. I’m unlikely to go long without finding an alternative temptation of some sort.
I felt the same way about Lomo Saltado until I had it with Filet Mignon at a Peruvian restaurant that I wouldn’t exactly say was modern, but the chef was young and put a freshness on everything. It was delicious!
Oh, and in case you were wondering, helium balloons last a long fucking time when they’re not disturbed. This birthday balloon was given to a coworker back in early March.