An Onion By Any Other Name

onionEditors Note: Now that BK has taken a breather from bashing our friend, Alton, he’s now talking smack about vegetables.

Recently, I made pico de gallo and my hands reeked like onion for three days. Which stinks, both literally and psychologically, because it came out really well, but I am discouraged to make it again due to the odor. I tried some pretty aggressive soaps, but to no avail.

So I did a little research on the subject and found that if you rub your hands on stainless steel while running them under water, it would remove the smell. I gave it a shot with my stainless steel spoon rest (sadly, some of my spoons have chronic fatigue.)

Not surprisingly it worked. I loved this new discovery so much that I bought a stainless steel bar made to look like soap from MoMA. It now serves the doubly important role of removing onion and garlic smells from my hands and confusing people at my kitchen sink.

If only during my single days they would have made some sort of stainless steel gum that I could have used after garlic loaded Italian dinners. I may have done better with the ladies.

Pico de Gallo

No particular amounts. Just tomato, onion, cilantro, salt, pepper and white wine vinegar and little bit of diced cucumber to brighten it up.

Photo: 80P / Title: A Rose? Get it?

Hott Links: Gansie

bacon
(my first bite of bacon…clearly I’m just as confused
about it then as I am now)

I’m sure no one is tired of hearing about my new exploits at Express (thanks Liza!) Here are links to the articles, in case you don’t have the luxury of living in the DC Metro area.

Teamsters’ Union: Super Bowl Bars [Express]

A Warm Winter Treat: German Gluhwein [Express]

Amaryllis Blooms With Flavor [Express]

Chocolate Lovers Festival [Express]

Hott Links: What’ll They Drink of Next?

beer-robot-beer-served-by-a-bot.jpg

Always on the cutting edge, ES had traveled around the world (via the blogosphere) to bring you news of what we’ll all be drinking in the future:

– Japanese schoolgirls, who pretty much decide what’s cool in America one year in advance, have started drinking hot beer. That’s right. Beer – heated. [J-list, via SEats]

– For those of you who always wanted a little more Che in your brews, the answer is almost here: Yerba Mate Beer. ES prediction: Herbal-infused beers are the next big thing. [Slashfood]

– If you’re lookin’ for even more Latin flavor in your glass, here’s a crazy idea: try mixing your tequila with some spicy chocolate mole. One Chocomole coming up. But I wouldn’t recommend two, that sounds like a recipe for disaster. [Liquid Muse]

Photo: TFTS

Hott Links: Crooklyn Style

salami.jpg

– Best Thief Ever: A Brooklyn man is arrested after slipping seven salamis into his pants. Tragic, because six would have been believable but seven is just pushing it. [Gothamist]

– I don’t know if it’s because of subprime mortgages or what, but suddenly, everything in New York is served out of trucks. Waffles, pizza, even creme brulee. And now, bringing back one of the original truck foods is the much-hyped Endless Summer Taco Truck in Williamsburg*. Being Wiliamsburg, the food is served by aspiring rock stars: the lead singers of Bad Wizard and The Jewish (Still everywhere! See previous comment thread). [Grub Street]

– NYT does a write-up of the restaurants in my neighborhood, Fort Greene. ES staff members, feel free to start researching what you wanna eat when you come visit me.

– Bonus hott link, because this one is a hott ingredient trend alert: The Times lets us know it’s OK to start using Nori (seaweed paper) or much more than just sushi.

*No affiliation with Endless Simmer.

Photo: Similepedia

Hott Links: Off of Fowl, On to Cow

cow puppets

Now that Turkey Day is behind us, (and yes, we know, ES still has to post some Tgiving pics…if you have any please send to gansie@endlesssimmer.com) I’m ready for some red meat.

Steak and the City [Eating in Translation]

A progressive lesson from a Fox show…who knew [A Mighty Appetite]

I agree with marriage about as much as I agree with this concoction [Confections of a Foodie Bride]

Photo: Puppets for Ministry

Delicious Monster

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So my problem with shopping at the Park Slope Food Co-op is that they have great deals on onions and tomatoes and apples, but of course I  just end up splurging on the random crazy things that I’ve never seen before. Case in point: Monstera Deliciosa…this Hispanic fruit looks something like a pineapple reshaped into an ear of corn. It cost 4 and a half dollars for one and I had no idea how to eat it. Clearly I had to buy it.

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Corn Me On

corn and bean salad

Fine. This post is a bit overdue, as you will notice by the fresh corn usage. But it went over so well, I expect everyone to remember this recipe for next summer.

I actually made this groundbreaking dish for Yom Kippur dinner, pairing nicely with SAG’s Tomato Salat.

Okay, so groundbreaking may be a bit of a stretch. As you can see by the picture, it’s a corn and black bean salad. But, what makes this groundbreaking is that it’s the first time we’ve brought in a Tex-Mex dish to the holiest of Jewish dinners. Watch out Ann Coulter – the Jews are “changing.”

Grilled Corn and Black Bean Salad

Grill 4 ears of corn until it starts to blacken on all sides, scrape the kernels into a bowl. Add half of a diced red onion, 4 snipped scallion stalks and 4 cloves of chopped garlic. Season with extra virgin, and kosher salt and freshly ground black pepper. Drain and wash black beans and add them in. Squirt salad with half a lemon and half a lime. Just before serving, toss in one head of chopped red leaf lettuce with one diced avocado and roughly chopped parsley. You may want to add a touch more extra virgin and S&P.

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