The pork green chile was put together a few days ago from a small pile of leftover pork chops. It is fairly good and decent, nearly indistinguishable from chili that was planned from the start but nothing to brag about. So, leftover chili from leftover pork chops and that was a few days ago so it is getting a bit distant from its origin.
I'm starting to put carrots in things because I am finally overcoming my objection to their overuse. You see them all around where they do not belong because the cook decided orange dots or orange threads were necessary when they were not, and that lack of imagination carries through from dish to dish to dish.
The tins of chiles use carrot discs for packing material. It's the weirdest thing seeing them in there topping off the tin.
Once on a flight I was served a tray of food that was divided into sections. On a separate plate was a green salad with shredded carrots. The main thing was Salisbury steak or something similar with superfluous orange carrot chunks. One of the little triangles was peas and carrots and the other little triangle was straight up glazed carrots. Dessert was carrot cake. That put me off carrots for a good decade even though I do basically like carrots.
The steamed bun idea is from the Chinese restaurant. I really like that. It is such a cool way to make little sandwiches with fresh bread that isn't so much hassle.
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