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Posts by French Fries

Thanks for all the information @foodpump , much appreciated!
Wow, that's too bad! I assume they do that so it doesn't spoil during storage? Does better quality chocolate use unrefined cocoa butter?
I have a jar of cocoa butter (100%) I bought for my skin. I tasted it, and to me it has a taste. Subtle, but much better taste than sunflower oil. You can taste the chocolate flavor there. The other day I walked into the living room and told my wife: Wow it smells so good, it smells of chocolate here! And sure enough, she had used cocoa butter on her skin.
Apparently these "recipes" were just copy-pasted from the following website: http://www.diethealthclub.com/chocolate/chocolate-ingredients.html
Meatballs? http://www.cheftalk.com/t/79881/national-meatball-day#post_462984
She also smoked cigarettes every day. Maybe that was her secret?
Great, all good points, thanks a lot phatch!
In recipes incorporating heavy whipping cream, I keep seeing the instruction to add the cream, bring to a boil, and you're done. In French the term is "donner un bouillon" (give a boil, which means bring to the boil and stop). For example I just read it in Ducasse's recipe for sauce au poivre vert (green peppercorn sauce).    What is the point of bringing cream to a boil? 
That was just to make the point that Soy sauce is authentic. The marinade used is the Kalbi one, nothing to do with carne asada, sorry if I confused you.  On the other hand, the marinade recipe I shared with you is the classic carne asada marinade, it's not sweet at all, tangy yes, a little bit, but it's the typical flavor of carne asada tacos you can get from trucks in the streets of Los Angeles. 
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