Eateries

When I decided to grab food before heading back home today, Sticky Rice immediately came to mind. So I stopped in for this lovely dish, dry rub wings.

 

I’ve had this dish a few times before, the first being at the Knox Asia Festival in 2017. The Sticky Rice peeps had set up a booth with a few different types of chicken, and this was rubbed with some spices and some quite hot pepper. It was very oily, perfectly fried and trumped any KFC that may have come my way.

 

Do stop into them and try this dish, it’s worth the $8. Maybe one day I’ll have a whole-blown meal from them when time allows.

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Decided to give this garlic shrimp recipe a shot. Wasn’t too bad, but it came out a tad bit hot because I didn’t have chili powder, and I used a fresh cayenne instead. Oh well; I did use small shrimp instead of normal size due to costs and preference, but that didn’t have an effect on the taste. Otherwise, it was great! I did pretty good for cooking shrimp for the first time, all things considered.

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This is the second time I’m grilling this dish, and I think wings are going to be my favorite thing to be grilling this summer. Had to snap this shot to show you how they’re coming along under my care, almost ready to come off.

 

These are dry rub, and I use this spice rub from Puckett’s, specifically the Chicken/grill rub. Works pretty well, gives some heat but most of all that savory, salty flavor. When that hits the oil, makes you feel like you found a hole in the wall place while on an urban walkabout.

 

If I grill more stuff, I’ll definitely share them with you as the season goes on.

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Decided to snap my breakfast this morning, as I don’t think I’ve shared you guys how my Mom’s blueberry goop syrup looks on pancakes. Something like this.

 

Not sure of the exact ingredients, but frozen blueberries are used. I think in this case a little bit of blackberries were used as well. Then some sugar was added for the final effect. Definitely better than the sweet butter syrup in my opinion.

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Not only is this an Eateries, I actually helped make this! Snazzy, custom flavored Red Baron pizza, the triple cheese brick oven variant. Fresh bell peppers, mushrooms and onions top this delectable dish, along with a tiny bit of shavings of habanero hot peppers for extra spice. Baked this to perfection on a pizza stone.

 

Why am I baking a pizza in the middle of the night? Family just came off the road from being out all day, and decided that pizza would be the best option instead of going hungry or cooking something complicated.

 

Too bad I missed the other stuff I cooked July 4th. Oops.

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This is another of those “grab a photo to show Dave what I’m eating”, which then works for all of you to see what I’m also eating. Win-win both ways.

 

On this Friday night I show you what’s for dinner, spicy dal and very well-made roti. It’s a simplistic but very tasty dish. There’s also some chutney in there for added tang; you can’t go wrong with this combination.

 

Suffice to say Dave was very pleased. He’s now claiming we need to mix bratwurst with roti and have a combination/cross-cultural cook off one of these days. That actually sounds very enticing.

 

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If it wasn’t for me chatting with fellow pepper farmer and consumer Dave, I wouldn’t have had grabbed this photo. Almost everytime he shoots a message to me Friday night, we spend a good hour talking about food, what we’re eating for dinner and sharing what we’re eating. I had snapped this to send him, which definitely piqued his interest.

 

Typically we don’t eat salsa with the pholourie, we use hot pepper and other sauces. But this particular time we picked it because it was easier. Strangely the hot salsa does complement the pea flour dish, so I would recommended it, as unorthodox as it is.

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