![]() |


Email me:
owenl1998 at
yahoo dot com
Multi Site Recipe Search
Great Food Blogs
becks & posh | Meathenge | Lucullian Delights | Belly Timber | Seriously Good | Stephen Cooks | I'm Mad And I Eat | Looka! | Simply Recipes | Cook Sister! | The Passionate Cook | chronicles of a curious cook | spiceblog | The Grub Report | The Domestic Goddess | 18thC Cuisine | Gastronomie | Cooking Diva | Hooked On Heat | One Hot Stove | A Mad Tea Party | Tigers & Strawberries | Eggbeater | A Veggie Venture | The Delicious Life | Fresh Approach Cooking | Deep End Dining | Lex CulinariaRecipe Count
112Archives
July 2002 February 2003 June 2003 July 2003 August 2003 September 2003 October 2003 November 2003 December 2003 January 2004 February 2004 March 2004 April 2004 May 2004 June 2004 July 2004 August 2004 September 2004 October 2004 November 2004 December 2004 January 2005 February 2005 March 2005 April 2005 May 2005 June 2005 July 2005 August 2005 September 2005 October 2005 November 2005 December 2005 January 2006 February 2006 March 2006 April 2006 May 2006 July 2006 August 2006 September 2006 October 2006 November 2006 December 2006 January 2007 February 2007 August 2007 September 2007 October 2007 November 2007 December 2007 January 2008 February 2008 March 2008 April 2008 August 2008Tuesday, March 23, 2004
Another design note and wherefore art thou Tomatilla?
I will probably tinker with colors and I am definitely going to add some other things in both the left and right columns. I will probably slowly try to add some photography as well. But I am happy with the three column grid and the way it scales nicely as you change the window size. I also have a basic header and footer, so that makes a pretty basic publishing grid and I'm going to stick with that.
I personally like the green orange and gray color scheme but that too may evolve over time.
I don't think I ever wrote about why this is called Tomatilla. Basically it comes from the very first recipe that I came up with that I thought worthy of giving to other people and which other people actually asked me for, thus at least partially confirming the first part.
The recipe was for a tomatilla salsa made with fresh tomatillas, fresh tomatoes, cilantro, fresh green chillies, garlic, lemon juice and salt. Proportions didn't matter that much as long as you used at least a bunch of cilantro, half a head of garlic and at least one green chilli, plus plenty of tomato and tomatilla. The real secret was and is in how to chop it. You can't use a food processor or a blender - you get too much liquid. The best way is by hand but it is a lot of work - you can't let it be too coarse either. I had a little chopper that went with one of those electric stick blenders. It didn't hold a lot, but if I very roughly chopped up the ingredients and did them in batches in that they came out perfectly. Alas the stick blender died and salsa hasn't been quite the same since.
I personally like the green orange and gray color scheme but that too may evolve over time.
I don't think I ever wrote about why this is called Tomatilla. Basically it comes from the very first recipe that I came up with that I thought worthy of giving to other people and which other people actually asked me for, thus at least partially confirming the first part.
Tomatilla Salsa
The recipe was for a tomatilla salsa made with fresh tomatillas, fresh tomatoes, cilantro, fresh green chillies, garlic, lemon juice and salt. Proportions didn't matter that much as long as you used at least a bunch of cilantro, half a head of garlic and at least one green chilli, plus plenty of tomato and tomatilla. The real secret was and is in how to chop it. You can't use a food processor or a blender - you get too much liquid. The best way is by hand but it is a lot of work - you can't let it be too coarse either. I had a little chopper that went with one of those electric stick blenders. It didn't hold a lot, but if I very roughly chopped up the ingredients and did them in batches in that they came out perfectly. Alas the stick blender died and salsa hasn't been quite the same since.
Comments:
Post a Comment