Posts by zoebisch

Thanks for the write-up, if we ever get to that area, I'll be sure to drop in there with my partner. Quote: The steak, on the other hand... well, this is what's "Santa Maria Barbecue" is all about. If you want instructions we can...

Aside from the nuance of the freezing, storing, etc...you just might be incredibly sensitive to some of the aspects of the meat itself.  Perhaps iron?  Since the meats you list are not exclusively beef, I am going to say that...

I was curious (I have seen some interesting Indian egg dishes before).  After digging a little (I think the spelling is what got messed) it kind of looks like the history of the dish may be rooted in Tunisian/African cooking and...

In the not too distant past the conversation would have asked: Olive Oil, Clarified, Tallow, Lard, Schmaltz? Ironically avoiding the Trans fat issue fairly much altogether....(except for modern hydrogenated Lard/etc)

Quote: Originally Posted by DeepsouthNYC  My favorite solution is using an immersion circulator. We circulate avocados directly in a water bath at 40C for 1 hour. It neutralizes the enzyme that discolors the avocado....

Whoops (just looked) hah!

Without looking....80?  

Quote: Originally Posted by chefedb   The blowfish used for sushi in japan is poison and has killed a few people  even though experts supposidly  de vein it. Things happen! I think as well that...

Quote: Originally Posted by durangojo  glutinous italian I can't understand how anyone could find that stuff even remotely appealing.  I'd rather have just a sprinkle of coarse salt and a squeeze of lemon if it comes...

It's a classic example of commercialization and the distance between the consumer and authenticity (or at least the goal of authenticity).  There are usually very good reasons why there are even classic dishes to begin with. ...