You can stock up on a week’s worth of these for a cheap price at the Hilo Farmer’s Market…
It’s more complicated than you think! SciShow explains how to heat up your food without burning down the kitchen.
Hey, folks. Today’s Daily Prompt is all about ingredients. As in, that one ingredient that you just can’t cook without. For me, there are three: jalepeños, onions, and garlic. Scotch bonnet has become a kitchen staple in the last year, too. Maybe lemons if I’m working on seafood. I was raised on a wide variety of spices, and it shows in the best way. I still don’t get why people dislike the smell of fresh garlic. When I was younger, I even used to eat onions like apples…Yeah, I don’t do that anymore. My passion for spicy food burns as hot as the tip of my tongue! It doesn’t matter if it’s chicken, spaghetti, burritos, sandwiches, etc. I mean, of course I’ll eat blander stuff. Jalepeños and Cookies & Cream do not go well together. But if I can make a dish spicy, I’ll enjoy it exponentially more. No watered-down sauces, either. Try making stir fry with either chopped garlic and onions, or just some kind of cheap marinade. You’ll taste the difference immediately. Even my salads have a mix of regular vegetables, bell peppers, onions, and jalepeños. I actually just had some freshly-baked garlic bread for dinner tonight. Not the pre-made stuff, either; every slice of that sourdough loaf was lovingly slathered with chopped garlic and a bit of butter before being put in the oven.
And now I’m resisting the urge to have spicy chili for dessert. Great.