Comments on: Tuesday Twister http://ediblearia.com/2009/12/08/tuesday-twister-16/ Analog cooking in a digital world Mon, 13 Feb 2012 03:38:39 +0000 hourly 1 http://wordpress.com/ By: Ren http://ediblearia.com/2009/12/08/tuesday-twister-16/#comment-3229 Tue, 15 Dec 2009 00:47:05 +0000 http://ediblearia.com/?p=5530#comment-3229 That sounds crazy good! Thanks!

]]> By: kingbiscuitpants http://ediblearia.com/2009/12/08/tuesday-twister-16/#comment-3228 Mon, 14 Dec 2009 21:06:50 +0000 http://ediblearia.com/?p=5530#comment-3228 great blog i just added it to my blogroll! You might get a kick out of this.

http://kingbiscuitpants.wordpress.com/2009/07/19/dom-shus-spinach-feta-stuffed-brajoles-served-with-fresh-roasted-beets-yellow-squash-and-beet-greens-with-magenta-gravy/

]]> By: Ren http://ediblearia.com/2009/12/08/tuesday-twister-16/#comment-3201 Fri, 11 Dec 2009 04:26:52 +0000 http://ediblearia.com/?p=5530#comment-3201 You’re absolutely right, Sonya! Time was when all pork was heritage, with no explanation necessary. Thanks!

]]> By: Sonya Hemmings http://ediblearia.com/2009/12/08/tuesday-twister-16/#comment-3200 Fri, 11 Dec 2009 03:57:30 +0000 http://ediblearia.com/?p=5530#comment-3200 Ren, I just can’t visit your blog without getting really hungry and really inspired! :-) Sorry, but I just laughed out loud at the phrase “Heritage pork cheeks”! :-) Such lingo we have developed in describing our real-food endeavors, eh? Thank you, as always, for sharing your work!
—Sonya

]]> By: Ren http://ediblearia.com/2009/12/08/tuesday-twister-16/#comment-3197 Wed, 09 Dec 2009 03:37:36 +0000 http://ediblearia.com/?p=5530#comment-3197 No idea on the timing on theme, but then again its always Mexican week here :-)

For the Pickled Onions /(adapted from a recipe by David Lebovitz)/

3/4 cup organic white vinegar 3 tablespoons rapadura (use the smallest amount that tastes good to you) pinch of sea salt 1 bay leaf 5 allspice berries 5 whole cloves a small, dried chile pepper 1 star aniseseed 1 clove garlic, bruised 1 large red onion, peeled, and thinly sliced into rings

Bring all ingredient except onions to a boil in a non-reactive saucepan. Reduce heat and add the onions. Simmer 30 seconds, stirring continuously. Remove from heat and allow to cool to room temperature before transferring to the refrigerator for up to 3 months. Pickled onions may be eaten the day they are made, but taste best after 3 days in the refrigerator.

]]> By: Rebecca http://ediblearia.com/2009/12/08/tuesday-twister-16/#comment-3192 Wed, 09 Dec 2009 03:30:09 +0000 http://ediblearia.com/?p=5530#comment-3192 Your meals this week are so colorful and tasty looking! How do you get your pickled red onions so vibrant?

What is with the common Mexican theme in the Tuesday Twister particpants this week, between Sonya’s and my enchiladas and your tostadas?

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