* Hard dried beans were pressure cooked in water for 1 hour.
* Removed from pot to a bowl
* Bacon fried in the original pot without the pressure lid
* Onions added
* Garlic and seasonings, cumin and cilantro
* Brown sugar added
* Rice vinegar added, BOOM! sweet/sour balance right there.
The bok choy and spinach were intended for juicing but I wanted to eat them instead.
Actually, spinach has more nutrition available when it's cooked. Juicers use it because its flavor is not so strong as such things as kale, which can get overbearing.
The customary 7 magical Asian flavor ingredients turn simple flavorless cabbage into something spectacular. I mean it. You should just copy them, buy them and use them and up your game to a whole 'nuther level. People will be all, "What? What? Where did these mad chefery skills come from?" And you'll go demurely, "The internet."
Okay. What we have here is beans cooked rapidly and flavored fantastically, and bok choy with spinach and an abundance of shrimp flavored incredibly, against plain white rice not flavored at all.
That's because the rice itself is stupendous. Its flavor really is outstanding. But simple. It's simply outstanding. This is not ordinary careless rice. No. This is careful rice. Each step of cultivation and processing is carefully curated, thoughtfully attentive to every detail. Japanese people say, "Since I've been in America, this is the one rice that comes close to what I know back home." But you wouldn't know about that unless you've already had a lot of really good rice. And poor rice, to be able to assess the differences between them.
And ah pity da foo who can't tell the difference.
No comments:
Post a Comment