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.
Presunto
(--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])
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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.
) finishing squirts of Lemon & Olive Oil, garnished w/Spicy Micro-greens.
Micro-greens
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.
