Thursday, April 21, 2011

Deadly Hot Sauce and Miso

After a long day at work, it was a treat to come home to a huge Yucatecan feast made entirely by the boy. He even made a habanero chili salsa, complete with a custom graphic of a skull that somehow still has eyeballs. Other delights were cochinita pibil (pork slow cooked with an annato paste and banana leaves), lemon pickled red onions, black beans, and a huge stack of corn tortillas.

The more we cook at home, the more picky we become about our dinners out. This, I've noticed, leads to us cooking in more often.

Surprisingly, we manged to use all but 10 lemons from the freaking huge bag. Not bad! Thanks again for all of your suggestions. Seriously, there is no way I could've thought of all those things myself.
 I spied this tub of koji in the refrigerator, noticed I had dried soybeans, and finally put the two together the other day. In 4 weeks, I should have a batch of homemade sweet miso. I bought the koji at Berkeley Bowl for about $5.
If it turns out good, I can use the excess to make more miso pickles. I think there is at least 2.5 pounds of miso here.

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