Monday, December 16, 2013

Bolillo Boy

New Socialist Cooking Tip

I haven't been cooking very much since I bought the truck. I haven't even had time to write about how busy it keeps me. I'm looking for another truck now, so I'll soon be twice as busy, I suppose.

When I do cook it's usually a steak. I get the nearly outdated ones and either cook them that day or freeze them, which kills off the bacteria that causes meat to go bad. I usually have my freezer compartment half full of nice steaks. (I wrap them in an extra plastic shopping bag to keep them from drying out. I do this with anything I freeze, practically, but my package of meat usually has a hole in it, because in the store, I poke a hole in the plastic with my finger to see if it smells bad.)

Not many people know this, but when you have a steak in a nice restaurant it's often been "aged." They just let it sit there in the cooler until it starts to get mold on it. Then they scrape it off and cook it.

In the supermarket people don't like to be seen looking over the old meat. It's their ego controlling them. I could care less. If people see me buying a pack of meat with a big red tag on it, good. Maybe next time they won't be so stupid. But if you want to stay away from that meat, that's fine, too. There will still be some there when I get there. It's the same thing with picking up money off the ground People won't do it. Good. Leave it there. I want it. It's money. You've got your self respect, and I've got my self respect and the money.

A Bolillo a day

Since I started living in New Mexico full time I've fallen in love with a lot of things here, the food for example, including the Bolillo roll. Sometimes I take my lunch to work. I usually use sliced deli meat and leaf lettuce and sliced tomatoes and always put it on some kind of roll - i.e., good bread -- and usually a Bolillo roll.

If you want try a toasted Bolillo you could use a toaster oven. I have one but don't like cleaning it, so the other morning I toasted a Bolillo on the electric burner. I've done this with a gas burner, too. (I have an executive chef friend who cooks steaks on a gas burner.)

Cut the Bolillo in half and spread a little olive oil or butter on it, which tastes nice but keeps it from sticking to the burner, too. One of those basting brushes works nicely, but I don't have one right now so I just put some olive oil on my hand and spread it on with my fingertips. It doesn't take much, but if you like you can put it on a little heavy, too.


keeps the blues away

Believe me, this is a good as a weekend in Phoenix with a pretty senora.

Well. That weekend. That senora.

2 comments:

  1. Bolillos from Helen's Bakery are a must. A second choice are the bolillos from El Mesquite Market. Don't buy them from an American bakery/grocery store.

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