Archive for August, 2012

August 31, 2012

Day 294

Doritos Loco Taco

It’s one of my dirty little secrets: I like taco bell. It’s not healthy, not local, not authentic. Still like it. When I was (a lot) younger, I ate their soft tacos for breakfast. (Yes, you can get Taco Bell soft tacos for breakfast. At least in California in 1996. Unfortunately — or fortunately — not here and now.)

So when I was at the mall with my 12-year-old, I thought I’d give this new-fangled Doritos taco a try. And it was pretty good, if you’re into that kind of thing. Problem is, my daughter took a bite and now she’s hooked on Taco Bell. Hope I’m not hauled in for child abuse.

August 30, 2012

Day 293

Damson Plum Jam

This stuff was tart enough to eat right out of the jar — not sicky sweet like most jams and jellies. But I stuck some on a bit of dark chocolate from Candy Man Homemade Adirondack Chocolates (which, lucky me, is right down the road from my office). I’m not a big fan of adding goop to chocolate — a habit I find as hard to understand as adding anything to coffee — but this was a winning combination.


August 29, 2012

Day 292

Ginger Chews

According to the website, these are made from stone-ground Indonesian ginger harvested from the “mineral-enriched soil” around an active volcano. Now that’s a backstory! They’re chewy and spicy and just plain nifty.

August 28, 2012

Day 291

Sopa Seca

I can’t find cotija cheese to save me life. Which is really very aggravating. But this mexican-style noodle dish (recipe from Saveur) was great even if it had to slum it with vermicelli (instead of fideos, which I obviously can’t find either) and parmesan. I guess that makes this spicy tomato/pepper pasta Ital-ican cuisine? Inadvertant fusion at its best.

August 27, 2012

Day 290

Lamb Burger

Used this recipe to make my first lamb burger — well, I kind of followed it, anyway. There’s no way I’m going to mix mint into meat and then eat it. Not going to happen. But even without the mint it was still a little too funky to be fabulous.

August 26, 2012

Day 289


I was convinced this would be a no-go. Cold tomato soup? I don’t even like hot tomato soup. But it was so good — super flavorful and I loved the cucumber chunks. Used this recipe.

August 25, 2012

Day 288

Onion Kulcha

I did a little better making these than the aloo paratha debacle. But it was still quite a production. I wish I had someone on staff to make this stuff for me.

Like the paratha, this is a stuffed bread, only it’s baked naan with onions instead of fried flatbread with potatoes. I used Bittman’s recipe, which isn’t online, but it’s just a basic naan recipe with all kinds of spices stuffed inside. It turns out pretty spicy, which is okay, but I would have dialed back on the cilantro. I have a friend who thinks cilantro tastes like soap, and this recipe made me think she might have a point. (Apprantly cilantro haters are legion; read more about the raging cilantro debate here.)

August 24, 2012

Day 287

Peanut Bhujia

Another pick from workbuddy Kelly, who’s keeping me from completely losing my mind during this experiment with easy grab-bags of new food. Sure beats cranking out a complicated recipe after a full day at work. These are like dry-roasted peanuts, only with chick pea and urad flour, mango powder, plus a little chili and black pepper for a kick. Pretty good.

August 23, 2012

Day 286

Spicy Rice Roll

A welcome weekday offering from workmate Kelly, who frequents a small Indian grocery in Saranac Lake. Looks like it was squeezed out of a Play-Doh Fun Factory press, rolled into a pinwheel and left out to dry. Texture is about the same, too. But, with chili powder, sesame seeds, cumin seeds and turmeric, it tastes a bit better. So dry, though. Wondering if it’s supposed to be dipped in tea or something, like an Indian biscotti?

August 22, 2012

Day 285

Broccoli Pizza

I have nothing against broccoli. Love the stuff. But pizza is supposed to be ooey, gooey, greasy, meaty, cheesy stuff. A vegetable has no business in there. To add to this slice’s trouble, there was a mess of ricotta where the sauce was supposed to be. For obvious textural reasons, I don’t do ricotta. Despite all that — and to my own amazement — I ate the whole slice. It wasn’t necessarily an enjoyable experience … just an experience.