Saturday, February 28, 2009
How do you say it- is it ceci, garbanzo, chana or do say chickpea? No matter to me as long as they are packed with flavor.
I have had them baked till crispy and you could eat them like a salted nut. One time I had them fried and they were just as crunchy and delicious. You totally have to put oil or salt or chiles or seasonings on them because they are the taxicabs of flavor, you tell them where you want to go and they take you there, (hopefully its not like a real cab and you get there quickly).
These boys took a minute to simmer down but once they did they were all kinds of manageable. We had these fellers with probably the worst poori you had ever seen, in fact it was so bad it was not even a bad sopaipilla, yup no 'puff' factor at all -dead fried bread - it should be called.
(there is no picture of bad poori, no one takes pictures of bad food - let alone poori)
no, wait - I will.
I will take pictures of bad food....
I just got an idea...I am going to do a post now and again called 'outakes' - original I know and when I think of the cooler word to describe all the food you dont see - oh I know - I'll call it 'The Cutting Room Floor' thats perfect. The cutting room floor presents ....
Here is an example of The Cutting Room Floor' this was made days ago but didnt make the cut. Chipotle chicken skewers with a 'crushed' potato and some curried artichoke hearts. Very nutritous but hardly the best 'layout' dont you think?
Posted by Christo Gonzales at 12:38 AM