Touch Me, I'm Sick
Seattlest Pix 09Nov22
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Around The -Ists This Week
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This fall we are combining our love of the football and our dream of learning to cook by preparing a meal from the city of the Seahawks opponent.
Seahawks vs. Mission Style Burritos Preview.
If you are expecting more than six children at one time, might we suggest just putting them all up for adoption and moving on.
We live across the street from the zoo, and as they’ve been holding their "Pumpkin Prowl" the last few days, we’ve noticed all the fathers fighting for parking, setting up strollers, and squeezing on their children's costumes with vacant looks in their eyes.
Sure they love their child, who hasn’t, but we all know full well they would rather be watching football than having an argument with a five year old about how close to the street one should stand.
If one child can put a cramp in your weekend, six can totally destroy it. We got a small taste of this as we made our mission style burritos, which caused us to simultaneously take care of several different needy “projects” at the same time.
We started by making a Mexican spice from scratch. It was basically a bunch of chili pepper, and then small spoonfuls of other spices. As we collected our ingredients, we, much like Christopher Columbus, discovered the wonderful money saving corner of the world that is the Hispanic Foods Isle.
We are trying to use the Market more (Vote Yes on Prop. 1) and had planned on a trip to the Latin Merchant. However, we were running low on time so we stopped by their sister store, the Ballard Safeway.
Instead of eighteen dollars for onion powder, garlic powered, and chipotle powder in the spice aisle we were able to find all three in cube form for five bucks. We also found some tastier and cheaper salsa their as well.
Suck it FDA!
Making the mix turned out to be the easiest. The rest of the cooking went like this.
[Deep breath]
After we made the mix we prepared the chicken by covering it in olive oil and adding our spices then we started the beans on their overnight soak with garlic and onions we woke up very early to start the simmering the beans which had to be done for three hours and checked on every half an hour so we didn’t get to sleep in instead we removed the chicken from its over night marinade chopped it up and started grilling it just in time to drain the beans and prepared to take everything to our friends house where we would be watching the game this proved tough because we short on Tupperware and had to find make shift containers which were loaded into our car and halfway there we realized we had left our spice jar behind we returned home driving though sixty-and-sunny-in-late-October-quick-let’s-all-go-outside-while-we-can Greenlake traffic we finally made it our friend’s house started to put everything together looking for bowls in a kitchen we weren’t familiar with then with the help of our host made the rice using more of the spice mix to give it flavor and finally laying everything out before dashing over to soccer practice to pick up Danny.
All of that running around and our food can’t even cry, throw things, or poop on itself. Yah parenthood, can’t wait.
By the time we were all ready to start serving the meal it was halftime and we had missed among other things a Josh Wilson 75-yard interception for a touchdown.
The saving grace of our afternoon was our host Frank. Like a well trained nanny, he sprung into action getting us situated, helping with the rice, so we didn’t have the uncooked situation that plagued us last week, and experimenting with ways to melt the cheese on our burrito.
We ended up steaming them over boiling water. The problem was sticking our hands into the hot steam and removing the tortilla. We used tongs and oven mitts, both which proved cumbersome. Finally Frank started going for it with his bare hand, fourth degree burns be damned.
The burritos turned out well, and no one bit into any tin foil, or left their retainer behind.
If anything this meal helped prepared us for all the things we will miss once we birth children.
NEXT WEEK: Seahawks vs. Soft Pretzels, 1:15pm.
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I didn't realize you mixed the mexican spices yourself. Impressive. And tasty.
(I turned the remaining "Spanish rice" along with a can of black beans, and a block of monterrey jack cheese into a bunch of mini burritos that are now sitting in my freezer for snacks)
The steaming was nice. I'm glad we figure out the parchment paper thing, that was key, it prevented the condensation from forming on the tortillas like they did on the first one. (not quite one of those steam generating machines like at Chipotle, but good enough)
You need to work on your burrito rolling technique. Here's a video. (Although this guy doesn't put nearly enough filling into his burrito.)
http://www.expertvillage.com/video/78409_bean-burrito-bites-roll.htm
It's the same concept for spring rolls and stuffed grape leaves, so consider it a valuable life skill.