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by: Giuli
Salt, acid, heat
My love affair with this trinity of flavors, of course, did not end there. At lunchtimes I’d fish for the finger chili in the steaming pot of sinigang, squish it in savory patis, and drop the concoction by the rough quarter teaspoon on each mouthful of boiled rice bathed in sinigang broth.
Bored and penniless in mid-afternoons, I would snack on Cornbits swimming in vinegar bleeding red chilies; scoop the soaked saltiness by the spoonful; fume after the tingle after the crunch; fight the urge to sip the sourness afterward. I could live with just these if I had to.
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posted by: howard at 21:58 |
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