chorizone.

And a really great cup of coffee (€1). After arriving to a foodless house last night, save for half a baguette we bought at the airport, a bag of dried apricots and some flaked coconut, bitches woke up ready to bite things today.

So this was breakfast/lunch today. Below: filetito con mojo picante (€1); chorizo masita (€1); padron peppers with sea salt (€3.50); chorizo being bitten the fuck out of by me and croquetas di setas (€5); ahhhhh Spain you so goddamn cheap.

champion sounds.

Damn you Kristy(!) Turner. Another really edible thing that just sounds ridiculous as titled, "Chickpea Omelets."

They're not fucking omelets. They're, eh....cheela. And that is not a sausage patty. Etc, And yet....damn you, Kristy(!)...if I'd made the patties a little smaller, this would've been a perfect breakfast plate that no meat eater I know wouldn't like. The above is non-vegan because I, eh, cooked them in butter, and that's Greek yogurt in the center of the plate. But it could be!

This recipe keeps evolving: lately I've been using fresh green beans and unsauteed iceberg lettuce and the result is very different but also good.

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besan ka cheela (chickpea flour, cabbage, onion and scallion patties).
1 cup chickpea flour
1 tbsp nutritional yeast
1 tsp salt
1/2 tsp ground cumin
1/2 tsp dried thyme
1/4 tsp smoked paprika
1/4 tsp turmeric
1/4 tsp freshly ground black pepper
1/2 cup + maybe 1 or 2 tbsp water

2 cups pointed cabbage (ugh, what is the real name of this?), cut into non-stringy shapes
OR 2 cups shredded iceberg lettuce
1/2 onion
1 cup scallion, sliced
salt to taste

Combine dry ingredients in a bowl, stir in 1/2 cup of the water and keep going until it's mostly smooth. I had to add a little more than a tbsp of water here to get to a pourable pancake batter consistency.

Saute cabbage or lettuce and onion in a little olive oil for 5 minutes or so, or until cabbage (or lettuce) is mostly wilted, then add scallions for a couple minutes. Make sure to salt the contents of the pan once while sauteeing. Then throw those vegetables in with the batter, stir to coat everything.

Heat up your saute pan, oil or butter it, throw in about 3/4 cup batter for each patty. Here's what I think the key step was other than salting both the batter and the sauteed vegetables: you throw it in the pan, then cover immediately and cook for 3 minutes. Remove cover and flip, replace cover, cook for 2 more minutes, serve immediately.

That's it! This amount serves 2 or 3.

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close.

OK it's gluten-free, and nearly vegan. Aaaaaand, most importantly.......it tastes great. It's Anna Jones' cauliflower pizza crust, plus a very quick and gazpacho-y tomato sauce, plus some roasted fennel and onion, plus Kristy! Turner's sunflower sausage and cashew cheese. Yes I know that all sounds shitty as hell, just think of it as a pizza with lots of nutzzzzzzzz.

I have no idea what the solution for this lack of appetizing taxonomy is. You could try calling things a fennel/sunflower seed salsa and a cashew pesto if that helps, even though what they taste like is Italian sausage and some kind of umami cheese food product. I think that's my official first and last use of the word umami, I didn't like it at all.

By far the least shitty thing about all of this is that there's zero of that industrial fake meat/cheese taste anywhere and the whole thing is light as a feather and very much gives you the feeling of "I'm eating pizza!", minus one thing: the stretchiness of mozzarella. But these nut/seed pastes are just delicious and texturally pleasing and and and oh yeah easy to make. The sunflower seed business especially is a little miracle of alchemy, it doesn't taste like any one of the ingredients except fennel seed, it just feels right.

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cauliflower crust. 
olive oil
100g finely ground almonds
100g oats
1 medium head of cauliflower
1 tsp dried oregano
2 large eggs, beaten
salt and freshly ground black pepper

Preheat oven to 200°C. Line a large baking tray with baking paper and drizzle some oil over it. Process the oats in the food processor briefly and transfer to a large mixing bowl. Chop the cauliflower into small florets and process in the food processor until you have a rice-like texture. Tip the cauliflower into the bowl with the oats and add the ground almonds and dried oregano. Give everything a good stir and season with salt and pepper.

Make a well in the middle of the cauliflower mixture and pour in the eggs. Mix until everything comes together. The dough will feel wet and won't be stretchy like regular pizza dough.
Place the dough onto the oiled baking tray and flatten it out until it's about 1/2 cm thick and slightly thicker around the edges. Place into the oven and bake for 20 minutes until it just starts to color. Remove and top.


sunflower-fennel seed salsa.
2 tbsp extra-virgin olive oil
1/2 yellow onion, chopped
1 clove garlic, minced

2 cups raw shelled sunflower seeds
1/4 cup chopped sun-dried tomatoes (dried/reconstituted rather than jarred in oil if you can)
2 tbsp soy sauce
2 tsp maple syrup
1/2 tsp liquid smoke
1 tsp dried sage
1 tsp fennel seeds
1/2 tsp ground cumin
1/2 tsp paprika
salt and pepper to taste

Saute onion for 3 minutes, add garlic, saute for 1 minute. Remove from heat. Add all other items to a food processor and process until some of the sunflower seeds are broken down and the liquid ingredients are combined. Add the onion and garlic and pulse everything until it's the texture of ground beef, or slightly finer or coarser depending on your preference. Salt to taste.


cashew pesto blanco.
1/2 cup raw cashews, soaked in warm water for at least 1 hour and drained, water reserved
5–6 tbsp. reserved soaking water
2 tbsp fresh lemon juice
2 tbsp nutritional yeast
1 tsp white miso
1/2 tsp garlic powder

Combine and process to a cheese-like consistency. Refrigerate.

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tohu thoke.

Well this was totally worth doing. My adaptation to follow, spoiler alert: kaffir lime and good peanuts required.

+++

primary colors.

This is to hpu, yes, which is not a ty po, Terrill Soules wherever you are. It's also called Burmese tofu or tohu thoke or Shan tofu, but while room temperature to hpu is certainly a super interesting substance, like a cross between polenta and a Spanish tortilla, it's absolutely nothing like tofu.

This is the recipe I used to get where I am so far, which I trusted because it's suspiciously identical to the Dutch one from Anna Jones' cookbook that I tried to use, but, like so much of the cooking I'm doing lately, the process is so unfamiliar (for me) that I had to find an English version to be certain that these were really the steps.

Anyway. More when I figure out what to do with it. Guess something like this is one option, or this...but maybe the first thing to do is try the New York Times' recipe for tohu thoke.

In other news, found a pretty good thing to do with discarded, unloved mandarin oranges: basically oranges, vinegar, sugar, a big pile of ginger, dates, walnuts, cloves, cumin, and a few other things, cooked for a long time.

anudder whorl.

I am cooking in another world. Elzer has gone gluten-free, and dairy-free, and sugar-free, and she was already meat-free and egg-free and fish-free. You might think that that means there's nothing left, but no, there are things left, you've just never eaten most of them in the forms we're turning them into. Today she made crackers out of seeds. I'm making tofu out of chickpea flour. Yogurt made from coconut cream is doing it's thing in the fridge. Nothing is as it seems. Up is down. Black is white.

I'm trying to quote Eddie Dane in Miller's Crossing, but I don't think I'm doing a very good job (Editor's note:

Eddie Dane: Very smart. What were you doing at the club, talking things over with Leo?
Tom Reagan: Don't think so hard, Eddie. You might sprain something.
Eddie Dane: You are so goddamn smart. Except you ain't. I get you, smart guy. I know what you are. Straight as a corkscrew. Mr. Inside-Outski, like some goddamn Bolshevik picking up his orders from Yegg Central. You think you're so goddamn smart. You join up with Johnny Caspar, you bump Bernie Bernbaum. Up is down. Black is white. Well, I think you're half smart. I think you were straight with your frail, I think you were queer with Johnny Caspar... and I think you'd sooner join a ladies' league than gun a guy down. Then I hear from these two geniuses they never even saw this rub-out take place.
Frankie: Boss said to have him do it. He didn't say nothing about...
Eddie Dane: Shut up! Or maybe you still got too many teeth. Everyone is so goddamn smart. Well, we'll go out to Miller's Crossing... and we'll see who's smart.)

The most surprising thing is that we're actually eating pretty well, lots of little things that feel healthy and taste good. Pictured above: sweet potato pao de queijo, without cheese, so they should really be called something else, but they were a totally viable breakfast food if you didn't eat 6 of them like I did (recipe here, though I left out the herbs and doubled the amount of water). And below is a nice oatmeal variation from Anna Jones, whose cookbook just seems to keep getting better the more weird stuff you try and even the obvious things end up being nice variations, like this: whole oats, oat milk, tahini, coconut yogurt, chia seed, date syrup, grated red apple, coconut flakes.

restjes, deel 3982.

This turned out way better than expected, light and with an almost eggy texture, so before I forget.

+++

what to do with leftover rice.
2 cups leftover cooked rice
4 tbsp leftover plain yogurt or homemade tzatziki
3 tbsp chickpea flour
pinch ground coriander
pinch ground ginger
pinch ground turmeric
pinch cumin seeds
possibly 1 or 2 tbsp water, probably depends on your rice
a good bit of salt
coconut oil for frying
pinch nigella seeds and/or black sesame seeds

So, I just put the rice in the food processor and zhoomed it up, possibly having first added the tzatziki to make it easier to process. Then added everything but the black sesame seeds and processed it for 30 seconds or so. Then decided it needed some water but not too much, you're going for a pancake batter that will spread out a little when it hits a hot pan but will also flip without falling apart.  After you throw some batter in the pan, throw a pinch of black sesame seeds on the side facing up. When the little air bubble holes appear after 2 or 3 minutes, flip and hope for the best.

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overkillt.

So the other night My First Internet Friend went for a 23km hike through the frozen tundra, a hike whose endpoint was literally right around the corner from here, and so I made a kind of stupidly complicated appetizer with which to welcome her to this fair city.

This is a chickpea flour pancake with tamarind syrup (loosely based on this) topped with a dry potato curry (closely based on this), mint pea mash (not visible in photo), pudina pachadi or "green chutney" (here), Anna Jones' roasted maple-lime coconut, and some little pink cubes of Turkish pickled turnip.

I was trying to make something that tasted like bhel puri but wasn't cold, and yes, this did that. Sure would be nice if there was a slightly easier way to get that feeling though, maybe it would be as simple as skipping the potatoes and peas, just making the pancakes, two chutneys, toasted coconut and some store-bought Rice Krispies.

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new curry 2.

Yeah, no posts, I know. What can I make. I imagine there'll be a Winter Photo Roundup Jamboree at some point, but for now what-a we have-a to offer is some continuing documentation of Papyrus Problems 'round the globe.

And.......segue........also some continuing terse documentation of recent Indian food successes. I thought that the Anna Jones curry from last month was pretty special, and while I'm pretty sure it still is, this kind of even simpler and rounder version from Kristy Turner's vegan cookbook that I can't even type the name of because it offends my tender sensibilities was really almost every bit as good. I could imagine making both of them for a dinner party kind of thing if you could decide which one would more resiliently handle swapping out the main ingredient since they're both sweet potato curries. I kind of think this one would be good no matter what the main ingredient was.

+++

sweet potato and red lentil curry with green peas and spinach.

1 medium or large red onion, chopped
1 tbsp coconut oil

4 garlic cloves
one 1-inch piece fresh ginger, peeled
one 2-inch piece fresh turmeric, peeled

1 tbsp sambal
1 tbsp curry powder, I used Chan's Surinamese masala
1½ tsp garam masala
½ teaspoon ground turmeric
1/2 tsp freshly ground black pepper

good pinch smoked salt

2 or 3 cups low-sodium vegetable broth
3 cups peeled and chopped sweet potatoes (about 2 medium)
1 cup red lentils
1 cup coconut milk
1 tsp to 1 tbsp Dutch appelstroop (mm, kind of like molasses or treacle, start with 1 tsp)

1½ cups frozen green peas
2 handfuls fresh spinach, leaves roughly chopped

1 teaspoon black salt (kala namak) or sea salt (didn't have this)

Melt the coconut oil in a pretty big pot and throw the onion in. "Meanwhile", process the garlic, ginger, and turmeric and after the onion has browned a bit throw this stuff in too. Don't burn it, if you start to run out of liquid/oil you can either add more coconut oil, or toss some coconut milk in, or some of the broth you'll be using in a minute.

After say 5 minutes of cooking the onion/paste mixture, throw in the sambal, curry powder, garam masala, turmeric, black pepper and smoked salt, cook for maybe 3 minutes. Then add the broth, sweet potatoes, and lentils. Cook for maybe 20-25 minutes, until your potatoes are almost done. Throw in the coconut milk and appelstroop, cook for 5 minutes. Taste for seasoning. Add the peas, cook for 5 minutes, make sure everything's still hot and the frozen peas have become unfrozen, then throw in the spinach and serve over the starch of your choice. Serves, mwahhh 4 at the most.

+++

new curry.

I've always thought that Indian cooking was probably the hardest kitchen to properly replicate at home. There is nothing hard at all about this recipe, and while it's not something you'd ever be served in your standard curry house, it hits all of the "Indian food" bullseyes totally squarely. Lightly adapted from Anna Jones' A Modern Way To Cook.

+++

sweet potato curry with roasted coconut, lime and tamarind + cauliflower rice.

1/2 of a giant cauliflower
2 tbsp olive or coconut oil

2 tbsp coconut oil
1 red onion, chopped fine
2 garlic cloves, minced
a thumb of ginger, peeled and minced
1 fresh red pepper, or an equivalent amount of dried
1 tsp ground turmeric

2 average carrots, peeled and cut into coins
400g sweet potato, cut into 1/2-cm thick wedges? plakjes
200g cauliflower, cut into 1/2-cm thick plakjes
1 tbsp fennel seed
1 tbsp mustard seed

1 400ml can coconut milk
1 400ml can peeled tomatoes
2 tbsp tamarind paste

200g unsweetened coconut pieces
zest of one lime
2 tbsp maple syrup

200g spinach, washed

+++

Process the cauliflower until it looks like couscous. Toss it with the olive oil, spread it out on a baking sheet and roast for 12 minutes at 200C. Remove, salt to taste, and set aside.

Standard curry making instructions for onion, garlic, ginger. Throw seeds in, wait til the mustard seeds pop, then throw in everything else up to tamarind paste. Cook for 25 minutes or so.

Put the coconut flakes flat on a baking sheet, sprinkle/drizzle/eetc the maple syrup over top and roast in that same 200C oven for 3-5 minutes until lightly browned.

When curry is ready, throw spinach leaves in and serve over cauliflower rice with toasted coconut on top.

+++

batting cleanup.

When cleaning out a kitchen, I mean truly cleaning out a kitchen, in the way that moving the kitchen to another part of the house would necessitate....well, one finds things. For example one might find four or five unfinished bags of red lentils, or dried couscous, or penne pasta or some other pantry staple that one uses semi-frequently but that always seems to somehow evade completely being used.

Another class of found food would maybe be the things one might have purchased as a kind of diet or health or one-time cooking experiment and then lost track of almost immediately after one realized that absolutely zero members of the household enjoyed ingesting the substance in its natural state. Spirulina powder springs to mind. Flaxseed. Nori.

I kept stumbling across this giant bag of dried cranberries every few months while looking for something else and then forgetting about either its existence or its location. But now: gotcha.

+++

cranberry-mandarin-ginger something.

3 cups dried cranberries
1 cup water
1/3 cup raw sugar
zest and juice of one actual orange
zest and juice of one actual lemon
some number of the about-to-go-bad dry-as-shit mandarin oranges from the airbnb upstairs, peeled and sectioned
1/4 tsp salt
1 tbsp fresh ginger, grated
whatever unoxidized nuts that have been abandoned, chop-ped
a pinch of cinnamon, cloves, and/or nutmeg?

Add all ingredients and boil lightly until it tastes like something.

bdoodje tempeh.

This was buried in another post, but now it's graduated to the big leagues. Pictured above is a pretty A+ broodje tempeh from Warung Mini in Den Haag last week (yes, it's being eaten in a car). Their broodje kouseband was also way above average, but the tempeh was just about perfect. Thus there will soon be an attempt at recreation, based on this.

+++

rootmasher.

Probably time to jot this one down as well, it's Ottolenghi, but this is the slightly less complex and expensive version.

+++

root vegetable stampppot with red onions.

80g red lentils
1 celeriac (600g), peeled and cut into chunks
2 big old carrots (300g), peeled and cut into chunks
2 sweet potatoes (600g), peeled and cut into chunks
70g butter, diced
2 tbsp maple syrup
1½ tsp ground cumin
salt and black pepper

2 tbsp olive oil
600g red onions (roughly 6 medium), peeled and cut into eighths
200ml red wine
400ml vegetable stock
2 bay leaves
1/2 tsp freshly ground black pepper
1 or 2 tsp dried thyme, depending on how much you like thyme
1 tbsp brown sugar
smoked salt, or well, salt
30g butter

The instructions on how to do this are important in terms of doneness timings.

Put the oil and onions in a heavy pan and fry, stirring occasionally, for five minutes until lightly browned. Add the wine, stock, bay, peppercorns, thyme, sugar and a pinch of smoked salt, cover and simmer for an hour. Remove the lid, raise the heat and boil until the liquid is reduced by half, or you are left with a 1/2 inch of sauce.

Fill a sizable pan with boiling water and add the lentils, celeriac and carrot. After 10 minutes, add the sweet potato. The vegetables should be just covered by the water. 10 to 15 minutes later, everything should be fork-tender but still toothsome.

Drain all that shit, getting rid of as much liquid as possible, and then mash everything with one of those stamppot mashers. Or whatever you normally use to coarsely mash things. Mix in the butter, syrup, cumin and cooked lentils, season to taste, and keep warm.
Then I just add the last tbsp or two of butter to the shallots, simmer/reduce for 5 minutes and serve, topping the mash with shallots and sauce.

Serves at least 4.

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ghosted.

Hi. Let's talk about food.

And here is an especially promising new thing, got it from here, did it camping style with no oven so I imagine the recipe will change eventually, but tonight was pretty darn good. Instead of a meat sauce I made this Lentil Bolognaise with Afghani spices instead of Italian. Here's where the idea came from. I bet toasted pumpkinseeds would be a good experiment on top.

+++

kaddo bourani (sweet afghani pumpkin with spicy tomato-lentil sauce and garlic yogurt).

3 tbsp butter
2 onions, chopped fine
2 carrots, diced small, smaller than you usually would
100g tempeh, diced the same smallness as the carrots (optional)
1 tsp ground coriander (or more, this is the most important taste)
1/2 tsp ground turmeric (or more)
3 cloves garlic, pressed
3 cans tomatoes
2 tbsp tomkllllllllllllllllllloikjjjjjjjjjjjato paste (thanks Pip)
2 tsp sriracha
1 cup green lentils (not the fancy kind)
1 cup water
a pinch smoked salt
a pinch red chile flakes
1 tsp freshly ground black pepper

1 small pumpkin,  peeled, seeded, and cubed into 1.5-cm cubes or something like that
some cooking method
sugar
butter

2 cups yogurt
4 cloves garlic, pressed
2 tsp dried mint
salt to taste

+++

Mmm, it went something like this: melt the butter in a big pot. Throw in the onions and carrots and tempeh if using and saute for 8 minutes or so. Then throw the coriander and turmeric in and saute it all for 3 minutes or so. Then the garlic, for a minute or two. Then the tomatoes, the tomkllllllllllllllllllloikjjjjjjjjjjjato paste, the sriracha, the lentils, and the water. And maybe the salt, chile and pepper too. Yeah go ahead. Do it. You're going to cook this business for about 30 minutes, or until the lentils are al dente, possibly adding more water as you need to to give the lentils something to soak up. If you do do that you'll probably need to adjust salt and pepper again.

Meanwhile, on another burner if you're camping like I was and don't have an oven to do Helmand's candying thing linked to above: boil the squash in water for 10 minutes or so, or however long it takes the squash to be cooked but still hold its shape. Drain it and caramelize the outside of it in sugar and melted butter (roughly 1 tbsp butter and 1 tbsp sugar).

Oh, right: before you do any of this, make the yogurt sauce: go into the fridge and find the oldest of the several buckets of Greek yogurt that are in there. Scrape off any gross looking parts and throw away any watery liquid that has accumulated. With what's left, use a silicone spatula to make it look pretty, then add the garlic, mint, and salt to taste. Don't tell anybody what you just did. Stir to combine. Let sit for at least an hour before you do the first two steps.

Serves probably 4.

+++

day 31: what to say.

days 19-22, phoenix.

day 18: gallup to phoenix.

Gallup was, let's say, "in the right part of the batting order" on this trip. I know this sounds unbelievable, but we'd had too much Mexican and Southwestern food by this point in the trip. We'd looked at too many crappy flea markets and overpriced antique shops. So we went to the Navajo Flea Market in Gallup.

We didn't eat anything good and we didn't see anything we wanted to buy either seriously or jokingly. But what I'm saying is that we didn't really want or expect any of these things anymore by this point so it was OK.

What we did see were Navajo. And if we hadn't been so so tired by this point, we would've immediately Googled things like "Navajo why all same eyeglasses" and "Navajo why heavy metal shirts" and "Navajo diabetes rate".

You know, you hear things from people you know who live out here. And not living out here yourself and having no occasion to encounter Native Americans in your usual holiday business, you just kind of casually and gradually build a profile or dossier that makes up your impression of a people, without ever having met any of them in real life.

"They've got plenty of money, they just don't manage it very well" is something I've heard repeatedly. My first-hand encounter didn't look like mismanaged money. Well I'm not even sure what that looks like, but I'd imagine something more along the lines of Die Antwoord or some other psychoghetto rap crew.

This looks like depression. Serious, polite, semi-embarrassed maybe. More on this when I can make full sentences.

day 17, santa fe to gallup: meow wolf, no meow wolf; a very very good tomato sandwich; a new "car", worst pizza ever.

Morning came early on Day 17, and it's a darn good thing it did, because this is the day our rental car finally decided to stop starting for good.

Nouf had just finished pre-consoling us with one of the best tomato sandwiches I've ever had, and I've had a lot of great tomato sandwiches. As legend has it, I was responsible for introducing Nouf to the concept of the simple tomato sandwich back in 2007 or so via my eGullet foodblog (a concept for which I deserve zero credit), so this was a delicious callback that almost got us through our rental car crisis.

There we are being towed. Of course having your rental car break down on an epic, epic road trip means that you get a free upgrade to a bigger car, right? Yessssss:


A 15-passenger van. I made Nelson drive because I couldn't handle not knowing how big I was that day. Our drive to Gallup was uneventful except for the part where we passed the old historic part of Gallup and drove 10 more miles to our exit ramp Red Roof Inn because someone named VDuck hadn't finished doing his Gallup research and just booked "something".

It was mostly OK, not being in Gallup Proper. Gallup Improper was scary enough. I bought some giant cans of beer at the roughest-looking convenience store I've ever seen, and we took baths and ate the worst delivery pizzas of our lives. And then fell asleep to something apocalyptic on the Discovery Channel, images of the end of the world flickering over every exposed surface until blessed relief closed our eyeses.

day 16, santa fe: absence of farmers market; donuts/coins; the shed; strawberry jalapeño donuts and mole: pumpkin posole to go.

This was the kind of day that you're not exactly sure how you got through when you look back. For example, did I really hop out of bed and, still cradling my first cup of coffee, dash out to the "Santa Fe Farmers Market" with Nouf?

I put "Santa Fe Farmers Market" in quotes because as you can see below, there is no Santa Fe Farmers Market in the spot where we went. This is where it's supposed to be. We had the wrong day. It was funny, and fortuitous, because had it been there, who knows how the rest of the day would've evolved.

So we went on to part two of the plan, which involved making fun of every Papyrus-fonted sign we saw and then correctly choosing between Donuts and Coins, which somehow allowed us to pick up white chocolate bark at this chocolate place whose name eludes me but that I shall deduce soon. I myself split off and made up a part three of the plan by picking up awesome-sounding things at Whoo's Donuts, since we were there and all.

I then of course dressed up as a life-sized poop emoji and the second part of the day began. Nelson and Nouf and I would go to Whole Foods, because Nelson had never seen one. Then we would score one tiny veggie taco each from El Parasol (something like these), with salsa you should sip like gazpacho, and eat them in the car on the way to the Santa Fe Spirits Tasting Room, which in my mind will always be most famous for being located next to Santa Facials (not joking). a name which is just begging for Google Trouble.

Then Peter showed up in an Uber, he seemed as confused as anybody about it. Then, The Shed. Then...Xmas ornament shopping? In which I told Nelson to buy something which I was convinced was a chile pepper, only to find out in the light of day it was a pickle. We also met the future mayor of Santa Fe with his ventriloquist's dummy.

Then Draft Station while Nouf picked up some pumpkin posole to go from The Plaza Cafe. Then homeward with The Highwaymen. Then donut/mole experiments. Then pumpkin posole, possible Food Highlight of Trip 2016.