Cooked quinoa was put together with canned whole pintos, corn, chopped bell pepper, and onion. The mixture was seasoned with garlic, chili powder, cumin and oregano. Traditional, simple Mexican ingredients and flavors. It tasted good.
I’m a sucker for a juicy burger. After seeing Adam Richman blink his big brown eyes at the camera, then take a big bite out of the totally ridiculous mountain of ground beef he’s challenging on Man vs. Food all I can think about is eating a burger myself.
There are whole cable television networks dedicated to celebrating the lucious look and sound of food. The Food Network. Cooking Channel. They’ll keep you salivating 24 hours a day.
Have you noticed how the chefs on these networks refer to food as “products?” They’re trying to sell you something. And they want to sell you a lot of it.
Three of the five people responding said food to this man-on-the-street interview question. One smiling round-faced woman said “baking.” I imagine her kitchen filled with the smell of freshly-baked cookies.
I grew up eating Spanish rice. Long grain rice toasted with onion and garlic, then boiled in broth with whole canned tomatoes—NOT tomato sauce…yum! A bowl of plain, steamed white rice seems bland and uninteresting by comparison.
Here in Hawaii steamed white rice is the starch of choice. It’s everywhere. Automatically you get at least two scoops with every breakfast, lunch and dinner you order in a restaurant or as carryout. And they aren’t petite little ladylike scoops, but big Samoan-sized scoops. Continue reading “Side-by-Side: Rice”