drcuriosity (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
drcuriosity) wrote2009-11-07 07:06 pm
drcuriosity) wrote2009-11-07 07:06 pm
Will it blend?
We got three bags of corn chips from the supermarket a few days back that were devoid of flavouring. While waiting for vouchers to turn up for new bags of corn chips, I did an experiment to see if I could salvage edibility out of some of the kilogramme or so of less-than-salsa-flavoured chips.
So, after using a bowl-and-mug due to lack of mortar-and-pestle, I remembered that I own a food processor. This allows me to turn large corn chips into small flakes quite quickly. Adding in pasta sauce and nuking it for a while to soften, this has left me with... well, something. It's kind of like couscous in texture, but corny. And going fairly well with the tomato and basil sausages I picked up down at the local butcher this morning.
Could probably use a little bit of something tart, like vinagrette and diced cucumber. Or the Chilean pebre I picked up from a place near Pasadena when I was visiting there. That stuff was damned good - kind of like a South American pesto.
Stomach calls. Ingestion ensues.
So, after using a bowl-and-mug due to lack of mortar-and-pestle, I remembered that I own a food processor. This allows me to turn large corn chips into small flakes quite quickly. Adding in pasta sauce and nuking it for a while to soften, this has left me with... well, something. It's kind of like couscous in texture, but corny. And going fairly well with the tomato and basil sausages I picked up down at the local butcher this morning.
Could probably use a little bit of something tart, like vinagrette and diced cucumber. Or the Chilean pebre I picked up from a place near Pasadena when I was visiting there. That stuff was damned good - kind of like a South American pesto.
Stomach calls. Ingestion ensues.