As you must surely know, bacon is always gluten free until you add the cinnamon rolls or other bread products…
Adobo is considered by many to be the National Dish of the Philippines. It is a simple preparation of meat, vinegar, soy sauce, and garlic but seemingly each family manages to use these ingredients in slightly different ways.
Yesterday’s lunch of Chicken, fideo, and mushrooms with Biber Salçasi was more than I could eat so I stored the remainder in the fridge.
Biber Salcasi, literally means pepper paste. This Turkish condiment is made from the sun dried paste of red chili peppers or sweet long peppers and salt.
My mother in law would cook the Mexican food she had made all of her life and the experience showed.
My sister took me to a BBQ place in Berkeley called Everett and Jones. She told me there was a branch in San Francisco but it was in Hunter’s Point and not a place I should go.
This was simply one of if not the best sandwiches I have ever had the opportunity to sink my teeth into. It was rich and savory with a complex balance of flavors that I am sure to try and recreate.
Next thought is hot and sour cabbage. I have onions, garlic, and chile flake of course plus vinegar in abundance. A plan is coming together.
Comes the end of the week and the other several pounds of bone in shoulder are at their expiration date. Still OK to cook, but it should not wait until tomorrow.
Call me Chuck
Chuck steak that is
I’m tough but tasty
I take time to achieve
All that I can be