Bands With Pans: Ava Luna
- Carlos
Carlos almost zapped both our sets of eyelashes to ash when he ignited a wonky burner in Ethan’s sprawling, gorgeous kitchen and got to work. Everyone joined chopping the onion and heaps of garlic Ethan purchased previously.
“You really can’t overdo [garlic],” Ethan said, waving his arms. “Every time a recipe calls for a clove or two, I just use a whole head. Like, WHO uses a clove of garlic? To do anything?” Overwhelming agreement filled the room.
Then, rage. “I read about this recently and every recipe ever, just fucking outright lies to you about how long to cook onions,” Ethan started. He said the author dismissed the fib as false reassurance for reluctant cooks. “Every recipe writer in the history of cookbooks has made that decision to lie to you. Even Mark Bittman, who’s supposed to be the reality-based one. He’s full of shit, man. They’re all full of shit.”
Carlos drizzled olive oil in a large, medium-deep saucepan. After it warmed, he added the garlic and onions. Once caramelized, he drained trace amounts of ink from each squid can and added the remainders to the mixture. Finally, he added rice, occasionally stirring in water as the grains grew darker with ink saturation.