TROY JAMES AND JONAH HOFFMANN

TEXAS CAVIAR

RECIPE

4 cups of cooked black-eyed peas (2 15-ounce cans, rinsed and drained)

8 green onions, just the green parts thinly sliced

1/2 cup chopped cilantro

3 jalapeño chile peppers, stems and seeds removed (wear gloves! do not touch your eyes after handling them!), finely chopped

2 plum tomatoes, diced, or 1/2 cup of canned diced tomatoes, drained

1 yellow bell pepper, seeds and stem removed, diced

3 cloves garlic, minced

2 Tbsp olive oil

2 Tbsp lime juice

1 teaspoon ground cumin

Salt and black pepper, to taste

RECIPE DIRECTIONS

-In a medium bowl, stir together the black-eyed peas, green onion greens, cilantro, chopped jalapeño, tomatoes, bell pepper, and garlic.-In a separate bowl, whisk together the olive oil, lime juice, and cumin. Pour over the black-eyed pea mixture. Stir to coat. Add salt and pepper to taste.-Best chilled for several hours. Serve cold as a side salad or with tortilla chips.

RECIPE CONVERTED METRIC

946.4 mL of cooked black beans 118.3 mL of chopped cilantro118.3 mL of diced tomatoes30 mL of olive oil30 mL of lime juice5 mL of ground cumin

CHEMICAL CHANGE

Because we are only chopping, slicing, and mixing, there is no chemical change.

PHYSICAL CHANGE

Diced/sliced vegetablesGround/chopped spicesMinced garlic

IONIC COMPOUND INVOLVED

Sodium chloride

NaCl

Na+Cl-

COVALENT COMPOUND INVOLVED

Sodium ChlorideNaClPolarThere are no intermolecular

forces.

STOICHIOMETRY

2366 mL of cooked black beans

295.75 mL of chopped cilantro

295.75 mL of diced tomatoes

75 mL of olive oil

75 mL of lime juice

12.5 mL of ground cumin

25 class members times the original amount of the ingredient divided by the serving size equals the correct amount.

PRACTICAL ADJUSTED AMOUNT

Depending on what ingredients are needed to make the dish, it may or may not be practical to adjust the amount.

Each person receives two tablespoons of Texas Caviar.

WORK CITED

“Texas Caviar.” All Recipes. 11/10/13 <http://allrecipes.com/recipe/texas-caviar-i/>