PARTS & SERVICE
8-MINUTE EGGS
To achieve hard-boiled eggs with a yolk that’s nicely cooked but not overdone, follow this method: boil a medium-generous amount of water (estimate so that the eggs will be covered by 2” of water once they’re in the pan, but don’t add them yet). With a pushpin, gently poke a hole in the rounder end of each egg. When the water reaches a rapid boil, lower the eggs in and set a timer for exactly 8 minutes. Maintain a brisk simmer the entire time. When the timer goes off, drain the eggs and shake them around in the empty pan to crack the shells all over. Cover with cool water and let sit for a few minutes so the water seeps into the shells through the cracks. Neatly slide off the shells, and voilà.
We also refer to this method as “the Jackie Pumpkinseed” because Jacques Pépin said that’s how his mother used to do it.
BROILED TOMATOES
We first learned this technique while making sopa tarasca during Todo de Mayo (FL010: Beans in Space), and we offer it here as a year-round alternative to canned tomatoes. Drizzle whole plum tomatoes with oil and broil on a foil-lined tray until the tomatoes are charred all over and collapse. Let cool, then slip off the skins and discard them (or keep them if the charred flavor is wanted, depending on what you’re cooking). Crush the tomatoes by hand and combine with any juices from the pan, then salt to taste. Three plum tomatoes make about 1 cup of “canned diced tomato” equivalent. The flavor is substantially better in dishes where brightness is the goal, like the khaut swe of FL039: Mush Mush.
Alongside plum tomatoes, rounder varieties also work well by this method as long as they’re not huge. Too much height will prevent happy broiling. For even timing, the tomatoes should all be about the same size.
We’ve heard rumors that broiling the tomatoes untrimmed in order to contain juices is “the Mexican way,” and the Limo abides.
LANI’S KRP (Korean Red Pepper)
Lani’s Farm is our favorite source for fresh vegetables in the New York City greenmarket system. They also sell a few grocery items made on the farm. The Food Limo Spice Force leans heavily on their ground Korean red pepper.
LIMO 3P
A blend of equal parts ground black, white, and sichuan pepper. First contact: in the miso butter cacio e pepe of FL011: Spa Castle Texas.