Cooking with altitude

I’m searching, I’m searching.

I forgot that Oaxaca is at altitude, coincidentally, about the same altitude as Boulder, where I should have learned to cook. But alas I did not, so am kind of guessing at the cook time of the two food items we happen to have here — rice and eggs — because we also didn’t know the market closes early on domingos, Sundays.

I just don’t know whether I was supposed to add the fried grasshoppers to the rice before or after cooking. Anyone?


One response to “Cooking with altitude

  1. Probably after (so they’ll stay crunchy!) : )

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