“I can’t stop thinking about the flavor of that achiote sauce you made! If I bring some pork chops over, do you think we could do something ‘achiote’ with them?” …1 hour and 20 pork chops later… It’s interesting how many ways there are to go about an achiote meat dish. I have both the […]
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Citrus Junos, known as Yuzu (ユズ) in Japanese, and yuju (유자) in Korean, is the name of a particular type of rather small, very seedy, citrus fruit. Although it is commonly used fresh, and to make ponzu in particular, you will very often find it in a fermented form combined with chilis and salt, as […]
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In our American world of mish-mashing cultures, it is really wonderful whenever I stumble upon a truly authentic l dish. Not too long ago, in my never ending quest to expand my herb and spice collection, I purchased a pinch bag of annatto seeds and began researching the hows and wheres of their common use, […]
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