Category Archives: beans of all nations

Recent food.. Nov 3, 2016

carne machaca
Carne Machaca from Arizona… yum!
spamrizo

Really?

La Fondita

Terry Holzapple and I used to work together in Texas on archaeological projects in the 70s.. We’re both in Oregon, now.. having lonche at La Fondita, close to our house..

 

An essay on Texas and food..

By Irina Alexandra Dumitrescu (noted scholar)

https://irinaalexandradumitrescu.files.wordpress.com/2015/03/dumitrescu-tasting-texas-smaller-pdf.pdf

corn motif

La Milpa, Richmond, VA

Simple food.

“simple food is an act of defiance”

Brooks Headly. NPR Morning edition, Jan 1, 2015

vigna

Blackeyed peas for New Years Day

Made it to Oregon..

Well, I hope to be out of the KC area by the middle of May. Thence to Salem, Oregon. I’ll not miss Brownbackistan one whit. I will have a place to garden and to have a smoker again. No more apartment cooking. Yahoo!

torito

The carniceria closest to us in Salem. El Torito.

Will be glad to be there..  real strawberries.. not those cardboard ones from Las Califas.  Serious wineries, more craft brewing. Hell, I may get me a cajun cooker, too. Quien sabe?

tacos

Tacos from El Sureño. A block from El Torito

Fresh Garbanzos

Got some of these yesterday at El Torito #3. My friend Marta was there (she’s the main cook at El Korita and was buying a passel of poblanos for the restaurant) and asked what I could do with them. She said “put them in a caldo or a soup”. So I did.

garbanzos frescas

Shelling garbanzos with a chilaca chile (a green pasilla).

I had some stock from a dish I made last weekend, Chicken with Lemon & pine nuts.  I sauteed a chopped onion and parboiled the garbanzos in salted water. I added a chopped red bell pepper to the onions and softened it. I added the garbanzos, some cooked chicken, then three pints of stock, and some cooked brown rice and simmered this  for about 45 minutes. Here’s how the soup came out. It was great.

soup

Chicken soup with fresh garbanzos.

Pig roast at Local Pig, KCMO and another opening.

Wow.. this was great. They made their own beans and the cole slaw was not some bland and overly sweet grocery store salad bar mush. I was most impressed.  This was for the grand opening at Local Pig, a an artisanal butcher shop that produces charcuterie  in the East Bottoms. This is about two blocks from Knucklehead’s, a music venue where have I occasionally sat in on accordion at the blues jams, just north, across the railroad tracks.

Inside the Local Pig..

The Local Pig has a nice interior.

There was quite a crowd, even when I got there a bit after noon. It was chilly and windy, in the 40s, but pleasant. There seemed to be a rather well-behaved crowd.

behind the Local Pig

The crowd is served.

The plates were quite nice. The buns/rolls were amazingly good. Not some sort of  Bunny Bread/burger bun dreck.

Here’s a photo of my plate.

yum

Pork plate at Local Pig's grand opening.

If I had known, I could have gotten some ribs. But I didn’t. Here’s a plate of rib remains. Sigh. Whimper.

costillas

Had I just know; I could have had a rib or three. Shucks.

Lest we forget, the guest of honor… a noble beast..

cabeza de chancho

Head office!

And here’s the guest of honor with the woman who was nobly serving the Boulevard Ales on tap. Good work, folks!

the guest and a minion

The Guest of Honor and one of his Minions..

Not forgetting, EL TORITO #3 (I think it’s number 3) just opened its new supermercado on the north side of Independence Avenue, across from ACE Hardware. It’s a really nice place to shop for comida and has a great carniceria.

Canned beans are for feebs…

Use dried beans. Please. Here’s how, from Ruhlman.

Make the time for dried beans. Relax.

pink beans

Frijoles rosados