Posts by coqui

I use them in sauces... Try for example mixing them with tamarind pulp, Thai Fish Sauce, moscabado sugar, mirin, and vegetable broth, sea salt and sweet chili sauce (Thai), dried schezuan peppercorns... and go for the BBQ. Good...

Hola!!! Have you tried marinating them in milk or "yoghourt". Is the Chicken that you are buying already' been injected with a saline solution? Wish I could help more ...

Hi!!! I do two things to keep cilantro, coriander leaves and Italian parsley looking green and almost alive when I have a surpluss of them. 1. I process the clean, dry leaves with either X-tra virgin olive oil; if that is what...

Hola!!! Yes, i have served suckling pig in parties that I have catered, It is no problem if you have how to keep the meat tender and the skin very crispy. So it depends on the humidity as well as how and where you are transporting...

Cape chef Hello! I appreciate your interest in the subject. About El Bulli;which means The Little Bulldog in the Catalan Dialect I could be talking here for hours... But since I will try to stick to your questions let's start...

This one is very difficult... but I will answer from my heart #1 Jean Louis Palladin...with whom I had the pleasure to work during my college years in Washington D.C... Someone that taught me a lot and made me laugh...and made me...

Hi!!! Warm greetings from sunny Puerto Rico. I feel very fortunate to have been recomended to this forum, and hope to share my love and passion for everything "cuisine" JIJI! I will feel honored to share some of my...

Hello!!! I hope that this is the beginning of a wonderful culinary adventure together.