While I don’t remember the first time I ever had a Whole Bowl, I can perfectly remember the day I learned how to make Tali Sauce. It was a summer evening and I had a craving. Food carts were nearing closing time as I sat at my kitchen table on the verge of becoming hangry. So I did what any child of the Internet would do: I turned to Google.
Call it what you will: Tali Sauce, Northwest Sauce, Yum Sauce… If you’re from Portland you’ve probably had one of its many variations, or something close enough. And in all its myriad forms, surely someone, somewhere has tried to recreate this sauce, right?
Regrettably, it’s been 2 months since my last recipe post. It seems like just yesterday I was knee-deep in a heavenly pizza binge. Alas, the goin’ has gotten tough. And when the goin’ gets tough, the tough get chocolate milk. Because, duh.
I’ve always been a fan of weird food combos. Watermelon and Purple Onion? Yum! Popcorn and Soy Sauce? Duh. Cheez-Its and Vanilla Ice Cream? PLEASE BELIEVE IT.
So, when I first read about a no-pectin strawberry jam made with balsamic vinegar, my first thought was …………
I didn’t actually have a first thought, because I was too busy conjuring up images of all the baked goods I’d be slathering this jam all over.
I’m a California girl, so naturally I have a deeply ingrained love for salsa. I’d go so far as to say that when we go out for Mexican food, I look forward more to having chips and salsa while we wait than the actual entree. Although I’ve noticed since moving to Oregon that free chips and salsa isn’t really a thing here– what’s up with that?
Sometimes jarred salsa can hit the spot in a weird “Maybe I just wanted some Taco Bell” kind of way, but I never really think of it as salsa so much as a topping for my rice and beans. Jarred salsa isn’t something I just sit down and eat with chips on its own, feeling completely satisfied afterward.
Plus, you know that gooey consistency a lot of store-bought salsa has? Kinda ew. Salsa shouldn’t be viscous, if anything it should be watery– a tell tale sign of all the delicious tomato and lime juices mingling around together.
And if it ain’t got tons of fresh cilantro, lime juice and onion in it, then it ain’t salsa.
Having Chris go gluten-free after a 6-month long intestinal civil war really turned our kitchen on its head, although mostly in a good way as it prompted me to try lots of new things. Tried ‘n’ true methods we used to turn to for flavoring our tofu got canned as soon as we had to stop cooking with wheaty ingredients– teriyaki sauce being the big one. Good grief, what I wouldn’t give for a gluten-free version of Soy Vay Teriyaki Sauce. WOOF.
While perusing the market’s shelf of dressings and marinades one day we took a shining to a bottle of buffalo wing sauce that was not only gluten-free, but surprisingly minimal on the ingredients altogether (not to mention fat free and extremely low-calorie!). It was on sale, so of course we tried it. And now… Well, now Chris enjoys it on almost everything he eats. 🙂