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OT: The M-Fing Food Thread

Hey Nicaragua doesn't have many great dishes, but I have to pump chancho con yuca. Simple, but effective. Yuca, pork shoulder and cabbage salad. Beautiful combination. A symphony in your mouth.
 
zeke said:
Never actually tried ricing it.

Any way you have it thr key is to get it crispy not mushy. Mushy cauliflower is awful.
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may have shot myself in the foot by processing it in bulk. used three heads of cauli total (we generally cook once/twice and ride out the leftovers for the week), and it totally filled the wok. still cooked it for more than 3x what the recipe called for, but perhaps the key is to crisp the fuck out of it.
 
Roasted cauliflower is great.

I also like putting cauliflower in my chicken curry. After the pot’s been in the fridge for 24-48 hours, the cauliflower’s soaked up so much of the flavours and spices that they become the best part of the whole dish.

Agreed that in either circumstance you have to make sure you keep the right level of crispness.
 
Wayward DP said:
that will be my next cauliventure I suppose.

don't get me wrong, the dish we made is fine. actually tasty enough. I just don't know why I would go through all that effort instead of just... using normal rice.
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I really only do wild rice now. Way less carbs. Never get mushy / always al dente. And I like the flavor more too.
 
Preston said:
On the menu at the Presto household today: Chancho con yuca!!!!! One of my favorite dishes ever.
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Never been able to get into yuca personally. I've ate at some great colombian, peruvian, & equadorian restos that I have to imagine do it a lot of justice and I've always found it significantly inferior to the humble potato.
 
Wayward DP said:
but then I can't buy the cauli from my farmers in the valley :p (which is a higher priority for me. I know, high maintenance)
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Point taken but i tend to do both. If I want a whole cauliflower I buy it at our local market. Since there is no way I want to rice it myself bagged it is.

P.S. l hate cooking so the easier the better.
 
MindzEye said:
Never been able to get into yuca personally. I've ate at some great colombian, peruvian, & equadorian restos that I have to imagine do it a lot of justice and I've always found it significantly inferior to the humble potato.
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I only really like it prepared this way in this dish. Fried yuca is better than fried potato IMO. But in general yuca far worse than potato unless you pair it with the right ingredients. It works very well with fatty, salty pork butt. And the cabbage salad gives it that crunch, freshness and acidity. It just works.
 
A lot of latin dishes are all about how each component pairs with the other to create the perfect balance. Growing up I was used to having courses as an Italian so it took me awhile to get used to having everything on one plate.
 
Preston said:
I only really like it prepared this way in this dish. Fried yuca is better than fried potato IMO. But in general yuca far worse than potato unless you pair it with the right ingredients. It works very well with fatty, salty pork butt. And the cabbage salad gives it that crunch, freshness and acidity. It just works.
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I'll have to try it I guess. Though I have to disagree on the fried yuca v fried potato front. I've had fried yuca and it's good, but it's no potato.
 
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MindzEye said:
Never been able to get into yuca personally. I've ate at some great colombian, peruvian, & equadorian restos that I have to imagine do it a lot of justice and I've always found it significantly inferior to the humble potato.
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There’s a Cuban restaurant near me (or at least there was, pre-Covid) where everything that I’ve tried on their menu is fantastic...with the exception of their yuca frites.

Tried them once, and I just didn’t get it. Pretty much inedible garbage.
 
Wayward DP said:
may have shot myself in the foot by processing it in bulk. used three heads of cauli total (we generally cook once/twice and ride out the leftovers for the week), and it totally filled the wok. still cooked it for more than 3x what the recipe called for, but perhaps the key is to crisp the **** out of it.
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Was your cauli actually "riced" or is that just a fancy word for "ground up in a food processor"?
 
I am surprised. Everyone I know who has tried yuca frita fucking loves it. But then again, everyone I know that has tried yuca frita also grew up with it. That makes a difference. Personally I fell in love the first time I tried it but I can't say I've had great experience having them at restaurants. Guess it depends on how it's prepared.
 
MindzEye said:
Fucking racist
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tenor.gif
 
zeke said:
Was your cauli actually "riced" or is that just a fancy word for "ground up in a food processor"?
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I mean, I followed the instructions on a recipe. But those instructions were to grind in a food processor, season with salt, pepper, and garlic powder as you do so, and then fry for a few minutes.

If you have an alternative technique that increases deliciousness I am all ears. I'm legit open-minded here.
 
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