Good to know that what I did to get rid of the peppers left over from 2 weeks of CSA shares is called salsa. I was telling the family it was “pepper sauce” and pretending I knew what I was doing. 
eta: I mis-read. If it’s not salsa, what is it?
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You probably meant @anon87143080’s 2020 salsa prototype, one post above @ClutchLinkey’s post.
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No, I was confused and thought “take veggies, roast, blend” was called salsa by the abuela.
The funny part is the guys thought it tasted like pureed salsa.
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Sorry! I misunderstood.
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It’s everywhere today!
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Made some sesame-peanut soba noodles with various veggies and shrimps. As usual, I was thinking l,I don’t need to cook ALL of the soba, then I cooked all of the soba. Noodles for days!
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Technically, I think salsa just means sauce, so what you did is salsa. I just meant it’s not what we northerners typically think of when we think of salsa.
And the abuela does call all her stuff salsa, usually with some kind of modifier (e.g., salsa verde). But I haven’t yet seen a video of her making what we’d expect if we, say, bought a jar of salsa to go with tortilla chips.
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It does. But in isolation or in context it refers to a specific set of condiments.
American salsa is basically cooked pico de gallo. Most of your more legit salsas do tend to be thin and fairly smooth. And lets roast this shit and blend it is fairly common way to go. Smashing it all in a mortar and pestle and simmering is too.
They vary a lot and most don’t seem ro have specific names. Salsa verde is just “green sauce” and refers to practically anything based on tomatillos or green chilies and herbs. Salsa rojo “red sauce” for tomato based. Salsa fresca “fresh/raw sauce” for uncooked ones like pico de gallo.
Then salsa picante is “hot sauce”, which is hot sauce.
And in different contexts these terms might refer to different sorts of sauce. Sort of how in British English “brown sauce” can mean a specific, Worcestershire based condiment. Or the culinary concept of a thickened meat stock or jus. Depending on context.
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That is so cool! Thank you.
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It was the sauce on a sous-vide-then-seared tri-tip.
I like tri-tip because it is cheap and versatile. Not as big as sirloin steaks, but just as good.
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Broiled lake trout and orichette pasta with lemon cream sauce. Green salad with farmers market tomatoes so the whole plate wasn’t beige.
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Wow.
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Wow indeed. What’s wrong with people?
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That Prudie has a most remarkable capacity for restraint.
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I read that one and my reaction was “wtf?! If that was my kid I’d be pleading for the recipes and a cooking lesson!”
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After I got over my immediate shock that any parent would be upset by their child eating foods that are unusual or different for them (seriously, I spend a lot of time trying to tempt mine into eating any kind of spice at all!) I was really repelled by the subtext the letter writer displayed about permitting thier child to go to the friend’s house. “Well, they are Indian, which is bad, but I suppose that both being doctors outweighs their browness”
Yick.
I think Prudie may have been a bit less restrained in the actual chat.
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I made it for lunch yesterday. Just mentioning it on this thread made me want one. They had maple/pecan chevre at the farmer’s market this weekend, so it seemed fated. That with blueberries, candied pecans and a balsamic glaze on baby romaine:
It was like a dessert salad. But not in a gross way.
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So this is very hard to see, because it’s covered/smothered in parmesan cheese: it’s shrimp and Pollock fettuccine with about ten different vegetables sauteed in with it. Soooo good. Family has devoured it over two days and there is none left. This green bowl it’s in (the upper picture) is HUGE.
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