What follows is a one of my first stab at an actual recipe design. If you miss my useless facts adventures do check out the stuff after the recipe. Notes before we begin: I use both crushed and diced tomatoes to keep a bit more tomato texture; you can swap …
I’m currently working on some tomato-heavy recipes that depend on a good acidic tomato bite to help balance out the rest of the ingredients and I also wanted to make the recipe reproducible for others. You could lean on fresh roma tomatoes but depending on season and store even those …
Kivotos Orgin: Greece Importer: Gourmet Factory, Hauppage, NY Flavor: Nutty, Soft, Mineral-like Price: 18 3L Al Maghribya Origin: Morocco Importer: DMO VENTURE CORP, Brooklyn, NY Flavor: Grassy, Acidic, Slightly nutty possibly hazelnutty Price: 6 1L California Olive Ranch Origin: USA, Argentina, Portugal, Chile Importer: California Olive Ranch Flavor: Very grassy, …
What follows is a rough draft for four servings of Kotosoupa Avgolemono or chicken lemon soup which is a traditional greek soup using egg as a thickener. I skew westward with browning and prepared chicken pieces so keep that in mind. Ingredients 1 small yellow onion, cut into eighths 16 oz …
Ingredients 1/2 head green cabbage 1.5 teaspoons salt 2 tablespoons sautéed onions or raw scallions 1.5 teaspoon crunchy garlic 1.5 tablespoons olive oil 2 tablespoons rice vinegar .5 teaspoon black pepper .25 teaspoon MSG Cabbage prep Quarter, core, and cut cabbage into fine ribbons. In a large bowl massage salt …
which really isn’t any species of cocktail at all, but a sort of liquid triple threat originated for reasons strictly dishonourable, but electrifying;
A well-tested biological polymer, chitosan, could be used to improve yield and reduce water consumption