What Can I Say, I’m Difficult
I’m opposed to BBQing in a very distant way, as I’ve mentioned here before — last summer I think. I find it to be messy and hot and the only time I want my hair to smell like campfire is when I’ve actually been around a campfire. And yet, each time I am brought over to my friend Sol’s house and plates of beautifully roasted foods appear before me as if by magic I think, You win this time, BBQ. This time.
Most vegetables can be improved almost immeasurably by a simple coat of good olive oil, salt, and a short time over very high heat. Mushrooms are no exception, and stay juicy to the point of sloppiness.
Certain Viking affiliates of Anger Burger were quite pleased at the proximity huge steaks of meat. As Vikings tend to be.
The Pacific Northwest is pretty predictable when it comes to greenery. If you stand still for longer than a minute it’ll be coming our your ass. True! I had a friend who moved to Olympia from Colorado and a few months into his stay he noticed a rash on his chest. He went to the doctor and she informed him he had a fungus. Incredulous, he asked, “I’m growing moss?!” and she said, “Well, did you move here from an arid environment?” In other words: YES. YOU ARE GROWING MOSS.
What makes steak better? Butter. But you already knew that.
Jesus, these onions. I ate at least an entire onion to myself. Everyone gobbled down the asparagus, but those onions slow-roasted to soft, almost creamy sweetness were killing me. I declared: ROASTED ONIONS WITH EVERY MEAL! I’ve already failed that promise twice today.
The baby refused to eat corn on command. You know how it is. Babies.
June 14th, 2010 | Food Rant
Anthony and I have decided to teach ourselves how to barbecue this summer. I’d love to know the specifics of what they did the onions and mushrooms.
As far as I know, and I double-check with Sol and Yuko, but they just seasoned the mushrooms and onions with olive oil, salt and pepper and then set them up on the higher shelf over the coals so they slow-cooked for probably something like 30 minutes? And the important thing with the mushrooms is to roast them upside down like they’re served, so they fill up with a cup of what amounts to fresh mushroom broth. Super simple, nothing special. But they were magical.