Every foodie knows that the best meals are made at home.
There is no substitute for farm-raised Chicken delivered in a mule-drawn cart stewed with homegrown green beans
and potatoes fresh out of grandma’s backyard garden. Truly. There’s no going
back to tasteless grocery-store white meat after that.
Spareribs that
fall off the bone are sprinkled and spattered with sugar and vinegar fulfill
any meat craving.
Tomato and Egg is made with the same ingredients
every time, but tastes as different as the people who make it. My grandmother’s
has no equal, but my uncle comes pretty close.
I dub this dish Candied
Sweet Potato, but expect none of the soggy hot mess you get from US
restaurants and retirement homes at Thanksgiving. Each square of sweet potato
is evenly coated with a layer of molten sugar, which hardens instantly upon
dipping in cold water for a crunchy shell with a hot gooey center. The one
pictured here wasn’t homemade, and my mother makes it better, but I live for
this dish, and I just had to set you salivating.
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