Blog Post & Recipe: Sichuan Chilli Oil
Heat the peanut oil in a small saucepan until shimmering, then CAREFULLY add the peppercorns. They will spit a lot - wear long sleeves.
Blog Post & Recipe: How to make stock the right way, the wrong way, and when it matters [via]
So here, I'll show you the classicist's way of making stock, but then I'll let you in on all the ways you can cheat.
Classic meat stock
Blog Post & Recipe: Mexican Hot Chocolate
I have to admit that I like my hot chocolate a little stronger than that, and less sweet. But there’s something endearing about that crumbly Mexican chocolate that crinkles with sugar when you snap pieces off. So I upped the proportion of Mexican chocolate and added some unsweetened cocoa powder, which brought up the chocolate flavor and richness to where I like it.
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