Apr 24
Pintxos are small portions of food, called tapas in other parts of Spain. You can have hot or cold pintxos. Some are on skewers, others on French bread. They’re often inexpensive, because the bar makes most of its profit on alcoholic beverages. Here’s a spread of pintxos we got at one of the oldest bars …
Permanent link to this article: http://ediblethoughts.com/2022/04/24/more-on-pintxos/
Apr 23
Until now. A more appropriate question might be, what took us so long? We’re in San Sebastian, the heart of Basque country. The Basques may be the oldest civilization in Europe, with a distinct language that bears no resemblance to other tongues in Europe or elsewhere. San Sebastian and Bilbao were industrialized cities in an …
Permanent link to this article: http://ediblethoughts.com/2022/04/23/never-been-to-spain/
Mar 28
The countdown has begun! T minus 12 days until we leave for a twice-Covid-canceled trip to Europe. The original itinerary (France and Italy) has been changed to France and Spain. The plans for this trip have been in the works almost since we canceled last year. Julian managed to get us almost-reasonable plane fares and …
Permanent link to this article: http://ediblethoughts.com/2022/03/28/the-paris-and-pintxos-tour/
Mar 24
Julian made chimichurri along with steak the other night. For the non-cognoscenti, chimichurri is an Argentine parsley pesto sauce that’s heavy on the garlic. It should only be consumed among consenting adults. I took some for lunch years ago and nearly caused evacuation of the office suite. We had some leftover sauce, so Julian suggested …
Permanent link to this article: http://ediblethoughts.com/2022/03/24/chimicchiette/
Feb 26
Julian made some brownies the other night. He took some to his homeowners’ association board meeting. He came home crestfallen. One of the other board members told him to thank ME for making them.
Permanent link to this article: http://ediblethoughts.com/2022/02/26/brownies-1-ego-0/
Feb 05
When we’d visit Julian’s dad in Miami years ago, the question of what to have for dinner would inevitably be asked. Lenny’s stock answer: “Pasta fazool.” He liked the sound of the dish. There was also an Olive Garden a block away from his condo, although he didn’t like pasta fazool when he tried it. …
Permanent link to this article: http://ediblethoughts.com/2022/02/05/pasta-fazool/
Feb 05
Watching a skilled Asian chef stir-fry in a wok is culinary porn at its best. The flames from the gas burner curl up and embrace the sides of the wok while the chef furiously tosses the food with one hand and the wok with the other. In short order, your kung pao chicken is poured …
Permanent link to this article: http://ediblethoughts.com/2022/02/05/wok-around/
Jan 19
Got leftover rice? A few random vegetables? An egg and/or other bit of protein? You’ve got your work-from-home lunch. Fried rice need not be ordered from your neighborhood Chinese takeout joint. Cooking it takes less time than waiting for GrubHub to bring you an order. Here are the basics: Clean out the fridge of leftover …
Permanent link to this article: http://ediblethoughts.com/2022/01/19/fried-rice/
Jan 13
Aging is supposed to increase the taste threshold for sweet and salt. In other words, it takes more sugar or salt to satisfy you. In my case, it’s the opposite: My threshold for sweet has decreased with time. Stuff that I’d gladly eat when I was younger is way too sweet for me now. I …
Permanent link to this article: http://ediblethoughts.com/2022/01/13/taste-thresholds/
Jan 01
We’ve had some snow and sub-freezing temperatures in the last week. In weather like this, the last thing I want for dinner is salad. Soup is required. I cook more dried lentils than other legumes. They cook much faster, especially if you presoak them. In addition, lentils are grown in the Palouse region of Washington …
Permanent link to this article: http://ediblethoughts.com/2022/01/01/snow-day-lentil-soup/
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