[ SECRET POST #3403 ]

[case]

⌈ Secret Post #3403 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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[Yu Yu Hakusho]


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[Silmarillion]


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[Unbreakable Kimmy Schmidt]


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[Paul Giamatti]


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Notes:

Secrets Left to Post: 01 pages, 023 secrets from Secret Submission Post #486.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: easy Mexican food?

[(Anonymous)]

Salsas are pretty easy, the word just means "sauce," but there's lots of kinds that don't require cooking, just chopping, and guacamole isn't cooked. I like using a food processor to make big batches of tomato salsa, but a sharp knife and patience work too.

I'm in coastal California, so I'm spoiled, but if you can get ahold of good avocados, for guacamole just peel and cut a couple avocados into chunks and put in a bowl. For every avocado, add a teaspoon to a tablespoon or so of finely minced onion--it's not really an exact science--a small seeded diced tomato, some lime juice--if I wanna be fancy I'll zest the lime and add that, and some salt. Add a bit at a time and stir and taste as you go. If you like cilantro, mince a couple of stems with leaves and add them, and maybe some minced hot chile or cayenne powder (but if you don't like heat, whatever.) If after all the stirring the guacamole isn't as smooth as you want, mush it up with a fork a bit. I like mine chunky so I don't bother.

For making salsa, I get out a big bowl and a fine mesh colander. If you can get great tomatoes use them, if yours are mediocre there's ways to help that. Seed the tomatoes and put the pulp and seeds in the collander over the bowl so the tomato liquid drains into the bowl. When your collander is full of tomato guts sprinkle a bit of salt and a little sugar over the seed pulp and mix it in, it'll help draw more moisture out of the tomato seeds and stuff.

If you've got a food processor, chop a small onion (I use red but it doesn't really matter) into chunks and put in the processor bowl with a couple of cloves of peeled garlic, some salt, and a couple of pinches dried oregano, Mexican if you can get it. I usually zest a lime, then add the zest and juice to the food processor bowl. I love cilantro, so I'll add a whole washed bunch, and I like spicy hot flavors, so I'll put a whole serrano chile or two per pound of tomatoes and maybe some poblanos for flavor, and I always add the liquid from the tomato seeds and flesh back in and discard the seedy pulp.

If I'm not working with great tomatoes, I'll add a couple jarred roasted red bell peppers and some tomato paste when I whir the whole thing up. If you want a fairly uniform salsa you can tip your seeded tomatoes into the prrocessor, let it do it's thing until you like the texture and you have salsa. Or, you can process everything but the tomatoes, cut them into chunks, and add them to the blended stuff afterwards for a chunkier salsa. Sometimes if I have a long time to play around I'll hand chop everything, which gives a really chunky salsa, and is the way to go if you don't have a processor; with a blender I think you'd make gazpacho.

And one more thing; if you've never had Mexican style street corn, grill some corn on the cob (pull the husks back and remove all the silk you can, then put wrap the corn in the husk again and soak it in water before putting on the grill.) Or cut the corn off the cob and cook in a really hot skillet until the corn kernels roast and maybe char a bit in spots.

The real street food way involves coating the roasted corn in crema or mayo, then sprinkling it with green can parmesan, some hot sauce, and a squeeze of lime.
I finely grate real parmesan, zest a lime into it, and finely chop lots of cilantro. So I put a thin layer of mayo, then sprinkle it with parmesan, cilantro, and dried ground chipotle chile, then squeeze lime over it.

Or you can put the pan-roasted corn in a bowl with a little mayo, some parmesan, lime, and hot sauce and serve as a side.