“A Word From the Field: Subcontinental Peas.” Muench, Brock E. Sunday, May 11, 2008.
This house feels bombed out. Its a chilly dim day outside and the windows are open. The heat, probably disconnected. Peas porridge hot…. Peas Porridge cold…. Peas Porridge in a pot, nine days old.I’ve become an expert in the field of making any readymade food item much more appealing and tasty.The trick::::::::::::A spice rack.I Use These,
- Curry (Need Big Container)
- Cayenne Pepper (Also Big)
- Cumin and Corriander
- veggie pepper
- Garam Masala
- Oregano
- Mint
- White Pepper
- more to come!
Today I’m at home alone. Around here, I get made fun of for eating canned peas: today is a golden opportunity. I opened a can of peas and now I’m draining off an ounce of liquid.I poured the can of peas into a stainless steel pan and now I’m turning the dial for the front right burner. I heard the fluid escaping. The gas isn’t turned off after all. (We are just careless about our questionably serviced indoor climate control.) 1/4 tsp cumin and corriander. 1/4 tsp garam masala. A dash of white pepper and a da-dash of cayenne pepper. Make sure the whole thing heats evenly: stir or sha-shake and toss that pan. High heat. 5 to 7 minutes once boiling, stirring frequently. … Remove from heat.I took note of the steam as it condensed in the cool dark kitchen, the sink falling into the backyard and a box of empty beer bottles in the center of the room.Some like it hot. Some like it cold. Some like it in a pot, nine days old.
made by: a word from the field • cooking canned peas • garam masala • subcontinental peasPosted in Uncategorized on May 11th, 2008 by admin