Food Consultancy and Research Kitchen.
Posted in Cooking on Aug 26th, 2008
A bit of a oxymoron of a name for a recipe, but I came across a recipe for an awesome slow roasted Ribeye on the bone that takes about 6 hours of very slow cooking. Looked beautiful, but with a lack of time in the next few weeks there was no chance I’d be able [...]
Posted in Cooking on Aug 20th, 2008
Similar to their spanish cousins the Mexican chorizo is a spicy pork based sausage. It uses chipotle and tequila to give them a very mexican personality. I got this Recipe from ‘Charcuterie’ by Michael Ruhlman & Brian Polcyn, an amazing book on salting, smoking and curing meats. However I did alter the recipe slightly to [...]
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