Lately I've been letting other people (namely professional "chefs") cook for me way too much. That BS stopped tonight. A lot of the components in tonight's meal were "on their way out" so to speak. Many of my fellow Americans would have thrown out these ingredients but I would rather stab a fork in my leg before wasting such divine eats. Truthfully, everything I cooked was magnificent and I urge you to rethink your definition of "rotten". For example, peeling a black banana often yields the sweetest and most delicate fruit flesh you could possibly imagine.
Putting the often-contentious issue of ripeness aside, this truly was a delicious and healthy dinner. Portabello mushrooms and onions sauteed in Worchestershire sauce, steamed homegrown kohlrabi and broccoli, fried plaintains dusted with salt and pepper, and chicken grilled up in balsamic vinegar, pepper, and cilantro. Variety, if I do say so my goddam self:
I must take issue with your claim about black bananas. Readers, please note he was dealing with plantains, not garden-variety bananas. You could never fry up black bananas, it would just turn to mush. Don't let the Ginger King fool you!
ReplyDeleteCoco, it was just an example of how judging a food's ripeness without tasting it is ignant. You risk throwing out a perfect specimen. And if I were to fry up bananas, I'd do it the right way, sauteed in butter, sugar, and kahlua.
ReplyDeleteso this was a good short post - but you need more - even to review the "professional" chefs' meals- get with the program Ginger King
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