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David Lynch lager quinoa

Tallulah sa for 11år siden:

Slik bare David Lynch kan. :nemlig:

If you don’t have David Lynch’s patience but do have his taste for quinoa, read the full recipe below. It’s likewise full of delightful asides and digressions. Yield: 1 bowl Cooking Time: 17 minutes Ingredients: 1/2 cup quinoa 1 1/2 cups organic broccoli (chilled, from bag) 1 cube vegetable bullion Braggs Liquid Aminos Extra virgin olive oil Sea salt Preparation: * Fill medium saucepan with about an inch of fresh water. * Set pan on stove, light a nice hot flame add several dashes of sea salt. * Look at the quinoa. It’s like sand, this quinoa. It’s real real tight little grains, but it’s going to puff up. * Unwrap bullion cube, bust it up with a small knife, and let it wait there. It’ll be happy waiting right there. * When water comes to a boil, add quinoa and cover pan with lid. Reduce heat and simmer for 8 minutes. * Meanwhile, retrieve broccoli from refrigerator and set aside, then fill a fine crystal wine glass—one given to you by Agnes and Maya from Lódz, Poland—with red wine, ‘cause this is what you do when you’re making quinoa. Go outside, sit, take a smoke and think about all the little quinoas bubbling away in the pan. * Add broccoli, cover and let cook for an additional 7 minutes. * Meanwhile, go back outside and tell the story about the train with the coal-burning engine that stopped in a barren, dust-filled landscape on a moonless Yugoslavian night in 1965. The story about the frog moths and the small copper coin that became one room-temperature bottle of violet sugar water, six ice-cold Coca-colas, and handfuls and handfuls of silver coins. * Turn off heat, add bullion to quinoa and stir with the tip of the small knife you used to bust up the bullion. * Scoop quinoa into bowl using a spoon. Drizzle with liquid amino acids and olive oil. Serve and enjoy.

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