![]() ![]() Jamaican Rice and Peas is typically meatless. As I’ve mentioned before, although Guyana is on the South American mainland, it was administered as part of the British West Indies and most definitely has a West Indian culture. Jamaican Rice and Peas is probably the most well-known version of the combination from the West Indies, a term that is typically applied to the English-speaking parts of the Caribbean. The combination of black beans and rice, mixed into a single dish, is traditionally called Moros y Cristianos, a not very politically correct term that translates as Moors and Christians. Sometimes the beans and rice are cooked separately but served together as with Cuban Black Beans and Rice. Sometimes the beans and rice are cooked together like Cajun Red Beans and Rice, Ecuadorian Gallo Pinto or Italian Risi e Bisi. The combination of rice and legumes (peas, beans, lentils) is common throughout much of the world. To be sure, the word “scarpa” means shoe but the Italian word for shoemaker is “calzolaio.” Scarpariello, however, is the word for shoemaker in the Neapolitan dialect, which gives a clue as to which immigrant group might have been responsible for creating this Italian-American favorite. However, you won’t find the word “scarpariello” in an Italian dictionary. The leftovers are pretty incredible, too! Greens for salad being started directly in the bed.Īmerican websites, including the New York Times, usually say the name of this dish translates as Chicken Shoemaker Style. It scales up easily so you can feed a crowd if you need to. I’ll keep working on a fix to the issue but, in the meantime, I encourage you to try this Italian-American dish. We’re looking forward to a winter crop of tomatoes!Īlternatively, I could serve everyone then spend time arranging a plate to photograph, hoping to join the dinner table before everyone is finished. This could include having a photographer arrange the plate and photograph it (presumably while I’m having dinner with the rest of the household). I can think of other potential solutions but each has its problem. Join our mailing list and you’ll never miss a recipe again! So, I guess this is a partial solution to the problem that could work on a case-by-case basis depending on what the dish is. ![]() On the other hand, many foods are better if made in advance. Besides, many dishes aren’t at their best when reheated. ![]() That would create a major leftover problem. I could cook specifically for the blog and not worry about serving the food, at least not the day I cook it. I guess I could spend time carefully taking pictures and serve cold food but that approach wouldn’t last long in my household. In the back, not in the bed, are four plants: rosemary, bay, chile pepper, and niepita. One of three vegetable beds beginning to sprout. All this would mitigate the “brown problem” but it just isn’t practical because the food I post on the blog is something that I actually made to eat at the moment it is ready. I could even wipe a little of the sauce off of the potatoes to make them lighter in color. If I weren’t doing that, I could carefully plate a piece of chicken with the potatoes and peppers artfully arranged off to the side, lots of white space on the plate, and a few colorful garnishes or side dishes. My photographic ability isn’t great but even that meager ability sometimes suffers because I’m hastily taking photographs as I’m trying to put the food on the table.įollow us on your social media platform of choice I’m willing to admit that some of the problem relates to my picture-taking ability. This is an approach that I think is inherently unfair. The dish, cooked properly, will never look like the photograph. Food stylists might solve this problem by using barely cooked potatoes that look pale and peppers that are still yellow and green, not really cooked as required by the dish. They were cut back drastically last week to encourage growth.īrown food can be challenging to photograph, especially brown food in a brown sauce. We’re several weeks into planting our new vegetable beds but these herbs have been going strong since March 2021. This is really a shame because the taste is superb. I discovered this when looking at the photographs I had taken for this blog post. By the time the chicken is unctuous, the potatoes creamy, and the sauce tangy the dish is unappetizingly brown (at least in a photograph). Sometimes really delicious food makes unappetizing pictures. ![]()
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