I believe I have a rice curse. A Persian rice curse to be exact. My Iranian aunt has shown me a thousand times how to make it, but I never seem to be able to make it correctly 😦
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When it comes to Spanish cuisine, what usually comes to mind is paella, tapas and, especially during the summer, gazpacho. But have you met Salmorejo?
He pulled a frozen white ball from the plastic bag he was carrying, and dropped it on my lap. “There you go, do something with this” he said, and turned to leave.
“Papa,” I said “what’s that?”
Since I am (partly) French, is that OK for me to “celebrate” Cinco de Mayo? Or at least make a post about it? Because I had been feeling like making a Mexican lunch for a while, and with Cinco de Mayo just around the corner … well, I figured it would be a great moment to do that.
Sometimes, I throw myself cooking challenges. Sometimes it works, other times not so much.
My last, half self-thrown challenge was to make wontons. Because buying frozen ones is too easy – why make things simple? I’m exaggerating. In reality, the filling is quite easy to do. It’s the “sealing” part I had a difficult time with.
One picture that recently caught my eye was one posted by Canadian chef and recording artist Roger Mooking, whom I first heard of from watching Chopped Canada.