Tuesday, August 17th, 2010
What is Barbecue?
There is perhaps no word in the culinary lexicon of American English that sets mouths to watering and arguing as profusely as barbecue. You probably know what it is, and what it is not. We all know that when at its best, barbecue is an apex of achievement ...
Posted in Chefs, Meat, Portland | No Comments »
Friday, June 26th, 2009
Pancetta, if you didn't know, is quite simply Italian bacon. Pork belly is cured with garlic, herbs and aromatic spices such as nutmeg, clove and cinnamon, then hung to dry. Often the belly is rolled and tied before drying for an attractive spiral effect when sliced, but not always. Most ...
Posted in Herbs, Meat | 1 Comment »
Monday, June 22nd, 2009
If I haven't mentioned achar before in another post, I'll take this opportunity to proclaim Achar Pachranga from Pachranga Foods as one of the best spicy oil pickles on the market. I'm especially fond of the lotus root and Indian gooseberries in their signature blend. You can put the stuff ...
Posted in Fruits, Lipids, Spices, Vegetables | 4 Comments »