eftychia: Me in kilt and poofy shirt, facing away, playing acoustic guitar behind head (Default)
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posted by [personal profile] eftychia at 07:22pm on 2002-10-03

I've not been feeling great, and haven't felt like spending a whole lot of time in front of the computer (despite somehow finding time to post something longwinded to the Minstrel mailing list yesterday), so I'm a bit behind on communication in general. Email as well as LiveJournal. I just wanted to post a short message in case anyone who reads my journal was wondering where I'd gone.

House situtation: at the moment I'm waiting for things that I need other people to do -- an estimate from a contractor, and a form from my mother.

Right now I'm experimenting in the kitchen, trying to create a black-and-purple dish. The inspiration for this was my running out of more convenient foods and noticing that I had some dried black beans in the pantry as well as a little bit of dried purple corn in the cupboard, and watching the Baltimore Ravens finally win one this season. I'm currently leaning in the direction of some sort of crunchy snack thing that might be good to nibble while watching a football game on television, but I'm still sifting ideas in the back of my brain for something that would be either an entree or a side dish in a sit-down meal. Something more interesting than "gee, here's a bowl of black beans and purple corn with a bit of salt", though for colour/presentation reasons I might not add too many more ingredients other than spices and other mostly-invisible flavour-things. If I wind up with anything really interesting, I'll describe it here eventually.

There are 2 comments on this entry. (Reply.)
 
posted by [identity profile] merde.livejournal.com at 09:08am on 2002-10-04
you might be able to make a tasty vegetarian chili without adulterating the colors too much.
 
posted by [identity profile] dglenn.livejournal.com at 02:22am on 2002-10-09
Hmm. I know it's possible to make a chili that doesn't change the colours of the principal ingredients much, because a long time ago I saw and tasted one such. But I've never really thought about how to do that before -- when I make chili, colours change and blend in that redbrownspicychili way, y'know? A chili would be Good Thing, a non-boring thing to do with beans and corn, and I'm glad you suggested it. Now I just have to figure out how to do it without making things red.

Perhaps if I increase the fresh green chili peppers (chopped really fine so that the green flecks don't become a Major Colour) and cut back on the paprika and cayenne and such? Hmm... serano based rather than jalapeno, I think.

The other potential problem will be the long cooking time of the chili allowing the beans and the corn to dye each other purplish-black instead of staying one black and the other purple. I'll have to experiment to see whether that'll be a problem, and if it is, I guess I could make two chilis, a black bean one and a purple corn one, and combine them at serving time...

Thanks for the suggestion!

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