My boys are performing right now as part of the Nets’ pregame entertainment with their Chinese Lion Dance troupe, but they don’t like to stay on for the game itself. Aside from the fact that last year when the troupe performed the Nets players treated the troupe very shabbily, clasping their hands securely behind their backs as they jogged past the all-kids troupe members so the kids couldn’t make an attempt to high-five the players or grasp their hands, my sons and I were completely united in our distaste for the game itself. The kids don’t care to sit through another game and I personally, would have to be offered quite a pretty penny to ever consider watching even part of a game again [last time they performed I sat through half the game].
Bla bla. So?
How about the name of this food truck?
Amersterdam Avenue, New York City 080229 around 11:00 pm.
Adobo [dry seasoning/rub] for meat
Adobo – rub over meat and let it sit for a while or overnight before cooking.
Adobo Paste
2 t olive oil
2 cloves garlic, minced
3 t oregano
juice of 1/2 lime
2 t sea salt
1/2 t fresh ground black pepper
From Daisy Martinez
Adobo Seco [Dry Adobo]
Makes 1 cup
6 tablespoons salt
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons ground black pepper
1 ½ teaspoons ground oregano
Place all ingredients in a jar with a tight fitting lid. Shake well and store for up to 2 months in a cool dry place.
You can add 1 teaspoon of any or all of the following to customize your dry adobo: Ground cumin Dried citrus zest (orange, lemon, or lime) Saffron Achiote powder.
Spice Market, NY. An eating adventure.
The tradition in my family is that Dad takes me and the grandkids out for Father’s Day. We’ve tried to flip this tradition around so we are the ones taking Dad out, but this upset my father so the tradition holds.
Tonight Dad took us to a wonderful restaurant on the corner of 9th Ave and 13th Street, Spice Market. Evocative of leisure service establishments in Asia several decades ago, when space conservation was not a consideration and buildings were envisioned with ease as their foremost design element.
No-knead bread!
New York Times food critic & chef Mark Bittman [his book] on 08 Oct 2006
“I asked Harold McGee, who is an amateur breadmaker and best known as the author of "On Food and Cooking" (Scribner, 2004), what he thought of this method. His response:
It makes sense. The long, slow rise does over hours what intensive kneading does in minutes: it brings the gluten molecules into side-by-side alignment to maximize their opportunity to bind to each other and produce a strong, elastic network. The wetness of the dough is an important piece of this because the gluten molecules are more mobile in a high proportion of water, and so can move into alignment easier and faster than if the dough were stiff.
Fried Bananas
I've been trying to remember the taste and texture of a fried bananas dish I once had as a child. They had a hard exterior, I think, which because it was solid had the effect of continuing to cook the bananas, so by the time one bit into one, they were literally melting. Here's the recipe . . .
Not a food blog
Clams in White Wine with Cilantro, based on a recipe by Daisy Martinez' of Puerto Rican cooking fame.
1/4 c. extra virgin olive oil 6 cloves garlic, roughly minced 1/2 t hot red pepper flakes, plain or stored in oil 1/2 c white wine 3 doz small clams