Hola! I’m Janel Torkington.
((drop.of.juice)) is a snarky proclamation of a burning passion for everything food.
If you make any of these recipes, please write and tell me how many superlative adjectives you'd use in describing it (or how you almost burned down the neighborhood).
And remember, when in doubt, add lime!
If you're looking for my Fulbright ETA blog, head over to con tomates!-
Recent Eats
- Challah Bread
- Kaeng Phet Phak – Thai Red Curry with Vegetables
- Laab/Lahb/Larb Mu – Spicy Sour Pork Salad
- Khao Kua – Toasted Sticky Rice Powder
- Caramelized Corn with Fresh Mint
- Tangy Mango Salad with Mint and Toasted Cashews
- Pizza Revisited, This Time With A Fiery Temper
- White Bean & Walnut Hummus
- Spicy Cilantro, Lime, and Napa Cabbage Salad
- Basic, Perfect Sushi Rice
Cook me!
basil beans bell peppers bread chayote chicken cilantro coconut milk corn cuban curry eggs experimental garbanzos gluten-free grill hummus indian italian low-carb mango mario batali mexican mint mozzarella onions pasta paula deen peppers pizza quick rice salad sauce seafood side dish spice spicy thai tomato tomatoes tortillas trendy vegan vegetarian
Archive for July, 2010
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Vadouvan
Posted on July 16, 2010 | View CommentsIt's actually possible this stuff does have Powers From Beyond, because it's just onions and shallots and garlic and spices, yet we kept eating it. Yes, straight out of the oven. The spice combination is almost meaty, a hint of heat prompts another taste, and the flavors just keep developing on the tongue as you consider how damn delicious it is. -
Chicken Scampi
Posted on July 8, 2010 | View CommentsIf anyone knows of a better approach to celery, onions, mushrooms, garlic, parsley, and oregano than bathing them in hot butter, please let me know, immediately. -
Marinated Tomato Salad
Posted on July 8, 2010 | View CommentsMarinating them in oil, red wine vinegar, and a few herbs further elevates the taste such that even avowed 'mater-haters at the table were digging in for seconds. A couldn't-be-easier side dish. And yes, I'm aware that it's originally from Paula Deen. Get over it. -
Chayote with Tomato and Anaheim Chile
Posted on July 8, 2010 | View CommentsIf you're American, I bet you've seen this in your local grocery store and wondered what, exactly, the fuck. Is it a pear? Our check-out guy thought so, but don't be fooled. -
Tandoori Chicken, Reworked
Posted on July 7, 2010 | View CommentsThe shocking $34.95/year secret to success is that the 24-hour marinade so frequently called for is not only unnecessary but actually detrimental to the oven version. The tandoori tang comes from yogurt, which is chock-full of hungry enzymes that, given the opportunity, adore gorging themselves on succulent raw chicken flesh, causing extensively marinated meat to partially disintegrate.