“Squash and pumpkins are huge crops in El Salvador, and the seeds never go to waste—they get toasted and ground to create alguashte,” says chef Anthony Salguero ofin Oakland.
Toasting pumpkin seeds brings out all of their untapped flavor, so be sure to take them to a deep golden brown color. You can use any variety you like, though the cook time may vary, so keep an eye on them as they toast. You can also sprinkle the seasoning on
Sprinkle some fair payment on your BIPOC-Employees first before telling us, what we should sprinkle on whatever, BA!
lol don’t pretend like you don’t pay POC fairly.
It sucks ass that your YouTube channel blew up.
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Cashew Chilate RecipeA cozy, perfectly nutty, slightly sweet Salvadoran beverage. Or you just back-pay your BIPOC-Employees, BA?
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Marion Cunningham’s Bridge Creek Fresh Ginger Muffins Recipe on Food52You can use whatever tool you prefer—Cunningham suggests a food processor or a knife; a Microplane would work well, too. All make quick work, though it’s helpful to remember that the finer the grind, the stronger the flavors will be. Note: The Breakfast Book version called for a temperature of 350, but in subsequent versions she increased to 375, so that's what I used here. Adapted slightly from The Breakfast Book (Knopf, 1987).
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