4.21.2005
extravagant
I love food writing. It's just so over-the-top nonsensical. Today's filing comes from the Los Angeles Times, on an article on almonds.
Toasting just adds a deeper, more resonant flavor, especially if you want to use them as a garnish or in a salad. I bake them in a shallow pan for about 10 to 15 minutes in a 300-degree oven to turn them taupe and crispy. (With Marconas, you can either sauté them in a smidgen of almond oil for about five minutes, then salt them generously, or toss them with even less oil and roast them for 15 minutes and then salt them extravagantly.)
One can just picture that food writer sitting at her desk flipping through a thesaurus trying, desperately, to come up with other was to say "salt them well". Generously? Extravagantly? Still, my favorite line has got to be "taupe and crispy." I love it when my food is taupe, don't you?
Toasting just adds a deeper, more resonant flavor, especially if you want to use them as a garnish or in a salad. I bake them in a shallow pan for about 10 to 15 minutes in a 300-degree oven to turn them taupe and crispy. (With Marconas, you can either sauté them in a smidgen of almond oil for about five minutes, then salt them generously, or toss them with even less oil and roast them for 15 minutes and then salt them extravagantly.)
One can just picture that food writer sitting at her desk flipping through a thesaurus trying, desperately, to come up with other was to say "salt them well". Generously? Extravagantly? Still, my favorite line has got to be "taupe and crispy." I love it when my food is taupe, don't you?
