I've had a few really good emails this week I thought I'd share. The first one is from Sue, a professional cook in the Los Angeles area who teaches cooking classes all over the country, who uses Survival Spice™ in really creative ways:
Used the SS lightly dusted on small slices of fresh pinepple...Transformed an old James Beard recipe from late 30's or 40's when he catered. Pierce a tiny tomato with a toothpick, dip in salt (kosher or sea) and then in vodka - my updated version: add a perlini (tiny, tiny mozzarella cheese ball ) to tomato, dip in tequila and then in Survivial Spice! I use antique salt cellars or tiny sake cups.
Yesterday, in a Spring Chicken class - SS in a Fickle Marinade - curry, chile sauce, dijon, soy, and honey....a light dusting of SS.
Good stuff, Sue! Here's a great pork rind idea from Lloyd, who also gave us the idea for Parmesan Survival Corn:
On the subject of spicing up pork rinds; I think I've just about got it. I ordered this mister from Amazon, then I went down and bought a coffee grinder at the general store. So what I did is, put 4 tablespoons of the green parmesan (I tried the really good stuff but it was too wet) and 1 teaspoon of Survival Spice™ in the coffee grinder and turned it into a powder. Then I took a bag of pig skins and dumped them into a big bowl and misted them while flipping them around. I then put them back in the bag and dumped in the powder. I shook the bag up really well and commenced to sample.It's kind of f@#$ed up though, because I don't think Atkins meant for you to eat a whole bag of pork skins in one setting. Oh well. Next time I'll grab some of the wife's really good parmesan and dry it out in the oven first.
I put up a link to the mister that Lloyd recommended. Disclosure: I would get a small commision if you bought one through the link, but it costs you nothing. Is that so bad? And why not refill it with our Tibvrtini Olio Extra Virgine di Oliva?
Got an idea for using Survival Spice™? Email me!
