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Posts by French Fries

If there isn't much flavor in your zucchini, you must be doing something wrong. Maybe you're watering them too much for example? Or maybe you're overgrowing them? A zucchini is full of intense flavor.  In fact if you grow your own I would recommend you give them all the attention they deserve and don't turn them into a pancake or mix them with other veggies. Here are simple ways to prepare zucchini that will make the most out of their own flavor:  1) Grilled zucchini: cut...
Here's one source: Please note the addition of vinegar. Not only are fats are ideally combined with acids like vinegar, but when it comes to making broth, the vinegar helps leech all those valuable minerals from the bones into the stockpot water, which is ultimately what you'll be eating. The goal is to extract as many minerals as possible out of the bones into the broth water. Bragg's raw apple cider vinegar is a good choice as it's unfiltered and...
I'm with you on that. Very frustrating. 
Problem here is if the claim that the vinegar helps suck more nutrients from the bones to the broth is correct you may or may not notice it in a side-by-side comparison test, as there may be no difference in flavor, color or body between one bone broth and another one that has a little more nutrients in it.
We discussed this topic a while ago: http://www.cheftalk.com/t/71908/transporting-guacamole
Congrats on your pizza @Keith Grima !! Looks very good. 
I like the following recipe:    the Bolognese chapter of the Accademia Italiana della Cucina, “after having carried out long and laborious investigations and conducted studies and research”, announced the following recipe to be the official one. --> https://culinariaitalia.wordpress.com/2008/06/29/ragu-alla-bolognese-authentic-recipe/   I usually get skirt or flank and cut it by hand rather than using ground meat... I prefer the texture. 
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