Content about Seasoning
August 19, 2010
A pineapple and a few weeks is all you need
When I think of Mexican cuisine, I think of balance. Mexicans love acidity in their cooking, and that's what makes it so appealing to eat. Though it's a function of living in a warm climate--the same reason Thai cuisine is also fond of citrus, it's a necessary form of preservation--the culinary benefit has outlasted the necessity.
When you have something rich and heavy in your taco--like, say, hunks of pork shoulder that have...
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August 10, 2007
Usually, when you're buying cookware, the rule is this: spend more for better quality. Sure, those big boxed sets of cheap, thin pots and pans at IKEA or Target are tempting, in that pre-packaged, one-stop-shop sort of way: but how good can you really do with pots and pans that average out to $5 a piece? Your sauces will burn, your food will stick, you'll be unable to simmer anything because only a small circle right above the flame...
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All content copyright Nick Kindelsperger and Blake Royer.
