ohmygulay's Profile
To Crunch or Not to Crunch -- Edible Cartilage
Love them and the textural factor they add to a dish. I dice some up after grilling chicken marinated in some soy sauce + kalamansi/vinegar + chili, then pan fry it with the diced chicken fillets for a mean and crunchy chicken sisig.
And those bits around pork ribs...mmmm.
on Oct 20, 2009
Let's Talk Broccoli Stalks
I use them pretty much like chayote, especially in ginisa (filipino saute, e.g. http://dcookingmudra.blogspot.com/2007/10/ginisang-sayote-chayote-saute.html)
Diced up with carrots, dried/fresh shrimp (or some ground meat, or no meat just veg) and tomatoes: quick, simple, cheap. Yummy, too.
on Oct 20, 2009
Cornmeal, Grits, Polenta, Masa: What's the difference?
That certainly was enlightening. I'd always been confused whether or not I could use the same grind for making tortilla and polenta.
on May 14, 2009
