Icarus's blog: "Somantics"

So I've probably made gallo pinto a hundred times by now
but this evening (after a particularly bad batch earlier) I decided to

wait wait

let's back up a step here

Alright: the indian fried rice method?

-
some fennel seeds
some cumin seeds
some chopped onion
some garlic
some salt
some cardomon seeds

about 2/3 cup of black beans
1 cup of rice

2 tbs of oil

~3 tbs of crushed tomato sauce

~a cup and a half of water or broth or stock

fry the ingredients in the oil
add the liquid, bring to a simmer
cover put on low heat for 20 minutes?

Right
right.

That's one of the faster easier tastier ways to do this

so tonight I chucked in some diced jalapeno but not before deglazing the previous runs stuck on bits with the vinegar in the jar of jalapenos

Kinda like when I was using olive brine to deglaze

unexpectedly good results.

and it was only a couple tablespoons of the vinegar, and about 1 jalaepno's worth

As I was eating it, some thoughts occured though

1: I not only could've, but should've put some lard in this. Or at least olive oil.
2: sherry or balsalmic vinegar braised diced strawberries
I dunno... I'd put em in though >> just to see what happened.
I think it'd be good.
3: diced ham, sausage, ribe-eye (what I always eat with gallo pinto :P)
4: a tablespoon of sour cream or soft ameri-latin or euro-latin cheese. Or grated hard cheese from above mentioned regions. Cow/Sheep/Goat, does not matter.
5: Blood sausage. Coin cut, seared on every relevant side.

uh huh...
where the hell am I going to get a pint of blood and sausage skins though?