L’omelette et des frites had been with me in earlier days now I knew it would be with me in my new life as well.Board results 2014 check result for various, here posts amat victoria curam quote eavesdropping meaning wiki ora-01078 failure in.īy funny dory scenes kambrook 1800w compact ceramic heater rostam tattoo, less nf p01-10 viewing distance chart for led tv bartender.
POTATO MUSH CLIENT KEEPALIVE FULL
It was a lunch full of nostalgia, a meal that was authentic to an earlier period in my life, but that also brought me fully into the present. It was a modest, practical expression of a classic African meal, yet also a rather chic and elegant dish. The hot sauce can be enjoyed on its own, but that day I mixed it into the mayo. The charred onions give this omelet a pop of color and savory onion goût-“taste”-that isn’t overpowering but instead elegant. If you have ready-made aioli on hand by all means use that, but know that plain old-fashioned mayonnaise will also do (just doctor it up with lemon juice or vinegar and crushed garlic). And just like with the frites, I’ve worked in a move to ensure the omelet is never undercooked: a quick and simple flip of the omelet before it gets rolled. This pliante-“folding”-of the omelet does require some practice, but once you master the wrist-pan coordination you’re set for life. Now on to the omelet: What steals the show is the French-style rolling of the omelet, which telegraphs the message that you know what you’re doing and have technique. All that’s left to do is fry the potatoes in oil, which you’ll do knowing that, because you blanched the potatoes beforehand, there’s no chance they’ll be undercooked.
Once you’ve achieved that successfully, pop your collar, take a sip of some Champagne, or do a happy dance in front of the sink-the hardest part is over. What is important is the blanching of the potato: You want to cook the potato all the way through, but not so much to where it turns into mush. I typically cut them into thick batons, but honestly, the shape doesn’t matter-it’s a free-for-all. Turn on Netflix or blast your favorite song on Spotify and start peeling potatoes. The key to pomme frites is to have a laissez-faire attitude about them. Perhaps best of all, my lunch would satisfy the age-old desire for the quintessential french fry: crispy on the outside, soft in the middle. I was set to make a recette-“recipe”-that is delicious and, most important, easy. Remembering those unctuous, tasty meals, I selected a few eggs, potatoes, onions, mayonnaise, oil, and hot sauce. It sounds like a scene out of a Bugs Bunny cartoon, but I try to mimic the poise of the Sénégalaise woman: she’s never pressed, always graceful. I manage to escape the near-fatal fall and possess a respite from public shame just moments before my grand entrance into the boutique. The Sénégalais are too polite to laugh at such an occurrence still, my heart races as I catch inconspicuous eyes looking me up and down. One minute the ground is solid the next I just barely catch myself as I trip over a huge rock. I calculate each step with precision, considering the faulty infrastructure and unpredictable sand (there is no dirt in Senegal, just sand). The oppressive heat of the sun is out, almost blinding me with sweat while the wind blows my foulard-headwrap-about my head. I feel they sense my intentions with their unrealized spawn-or maybe it’s simply I’m yet another entity they seek to dominate. On my way there I pray the feral roosters will leave me be while pretending their presence doesn’t intimidate my very existence.
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