The Damonator
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And, gah, it was so good. I made it with garlic and green chiles. Here’s the recipe I used in case you want to make your own. It’s a combination of a couple recipes I found online.
One clove of garlic
One 15 to 20 oz. can of garbanzo beans or chickpeas, drained
Two tablespoons of tahini
The juice of one lemon
One small can of chopped green chiles
Two tablespoons of olive oil
Pulse the garlic in the food processor. Add the can of garbanzo beans or chickpeas. Pulse. Add the tahini, the juice of one lemon, and the small can of chopped green chiles. Turn the food processor on. Add the olive oil until the consistency is to your liking.
Devour with warm pita pieces.
Recipe for jungle flatbread:
-12 cups flour. Tapioca flour is great, but it can be any kind you can get your hands on
-8tsp salt
-8tsp baking powder
-1tsp baking soda
-3/4cup shortening, olive oil, shmaltz, or whatever edible lipid you’ve got lying around.
-4 cups water from the rain catchment, which for some reason tastes better than the distilled stuff.
-any other spices, dried fruit, nuts, or flavorings you may have around. Really anything that might taste good is fair game. Sometimes I do dried banas and coconut or nuts and chopped dates.When making with yeast replace baking powder and baking soda with 4 yeast packets dissolved in the water, which should be heated up a little first.
Throw all the dry ingredients in a bowl and blend with the oil or shortening while listening to detektivbyran, jukebox the ghost, or the hush sound. It may also be important to dance while mixing. Add the water and mix with a wooden spoon until everything is doughy, then (with clean hands) knead that shit for about 10 minutes. Kneading makes the dough more elastic, so longer is better. (Twss)
Let the dough sit for at least half an hour or so, then heat a skillet to medium, pinch off palm sized balls of dough and roll them out to desired thickness. Thicker is spongier, thinner is crispier. Cook for 2-3 minutes on each side, then let cool for 5 minutes. (The bread right off the skillet still cooks internally).
Consume with a protein such as bean soup and a fruit or vegetable such as papaya or spinach. Makes a mean ass PB&J, as well.
Bread has become a staple around here lately, and because we’ve been getting all kinds of flour I’ve made it nearly every day for over a month now. Of all the recipes I’ve tried, I like this one the best, because it’s easy, simple, and tasty as hell. We inhale this stuff.
I’m so going to make this.
Here’s how I make pico de gallo.
Sidenote: all measurements are approximate and can be changed. If you really like onion, add a little more onion. If you don’t like cilantro, leave it out. Just keep adjusting the amounts it until you get the ratios to your liking.
Gather the following items:
- Three to 5 medium tomatoes
- One small or medium onion
- Two to 3 jalapeños
- A handful of fresh cilantro
Chop the tomatoes. Chop the onion. Chop the jalapeños, taking care to remove most of the seeds. Chop the cilantro.
Throw it all in a bowl. Add a dash of salt and some lime juice. Then mix it up.
Cover the bowl and let it rest in the fridge for a few hours.
Then eat all of it.
