New World flavors like nothing you've tasted.
We're very anti sexist around here so we call these things chest of chicken or chicken chests.
Dice ustedes poblanos no problema.
Two things happen at once.
Rice is prepared and started to steam stovetop while these peppers are roasted under the oven's broiler.
Don't let these photos confuse you. We're doubletasking over here. We're like Vishnu with four arms.
Cheat! Flavor cheat!
This chicken bouillon is awful, just awful. But it works well to boost flavor. Not that it's needed. The flavor of Jasmine rice is fine. 1/10 of this cube is scrapped off into the water for rice.
Commercial seasoning included for its red color, achiote, another name for a red berry annatto. I cannot find it separately so I'm using this instead. I'm using this for its color. That's all. And that's not a very good reason. Beets will do that.
The peppers are turned three times so all sides blister. We're burning the skin.
Say hey, Baby, have you heard the news?
Gonna make you sweat, gonna make you groove.
And now, My Friends, we experience a gap in the story, lacuna, if you like, in the narrative. The photographs suddenly stop. Then pick up again. Were they to continue unbroken then you would see the chile pepper's skin pull right off, a weak spot in each pepper exploited to get at the seeds and the resulting mess of charred skin and seeds and we have seen all this before. It's not so terribly bad.
The fact is I was distracted and busy doing something else. So sorry, Uncle Albert, but the sunset was happening just then and we're so easily called away.
Back to the peppers. What's the rush? We have all night.
The same seasoning in both bowls.
Scant flour with spices, enough to dust the chicken chests.
Here's the magic trick.
Panko bread crumbs in the same bowl!
A savings of one bowl!
The switcheroo happens so fast, and I mean fast that you can barely see it.
What? I thought you said you are dying to try it.
What again? You say, yeah, but you're trying to diet?
Fine then. No cheese for you!
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