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6/3/2008 |
In 2006, the Culinary Institute of America gathered chefs from Spain and around the world to attend a conference on Spanish cuisine and its impact on the 'world table'. The result, this visually splendid cookbook, reduces some of the best culinary talent from the event and present 125 recipes that have been adapted for the home cook. The recipes, each, speak to the traditions of Spanish cuisine, but do not ignore the modern taste for a broad palate for ingredients, or the crafting of new flavors and textures. Over 600 culinary industry leaders participated in the CIA's 2006 "Worlds of Flavor" International Conference and Festival. And the resulting cookbook brings many techniques, flavors and concepts that might not be historically familiar, but are traditionally rooted, and as richly imaginative as they are flavorful. |
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5/7/2008 |
The dough, in my opinion is going to make or break a book like this one. Yes, the flavor combinations that Priebe puts together in his book are great too - but in the end the crust recipe was going decide it for me - it is foundation of good pizza and the toughest nut to crack. Historically I have always purchased my dough from the best pizzeria that I can find, so while this was not the first time I was making my own dough, a good recipe was going to bring me back to this book over and over. |
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4/17/2008 |
Occasionally I like to highlight a cooking or kitchen gadget here on Chilefire - However normally I have actually used the gadgets that I am reviewing today. In this case I couldn't help myself - I had to post about this gadget before I got my hands on it. |
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12/15/2007 |
The Santoku is a Japanese chef's knife, a low-tip style with a broad blade and a slightly curved cutting edge. in Japan, this knife is used as the same kitchen workhorse as a French chef's knife is in European kitchens. Its cutting edge is less curved than the traditional chef's knife, so it provides less rocking action. The blade is designed for superb straight-down slicing and precise chopping. The santoku is often ground with alternating hollows on each side called Kullenschliffs. The hollows create breaks in the blade, which provide air pockets, allowing food to fall away cleanly. |
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9/26/2007 |
Book Review: Morimoto, The New Art of Japanese Cooking |
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10/6/2006 |
Today's toy, the thefoodloop™ is a member of the newest family of cooking gadgetry to join the market, namely: silicon cooking gear. |
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7/15/2006 |
Pilarcita's Shrimp Marinade and Boil from Bea & B Foods. The first winner of the Chilefire Desert Chile Award. |
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3/13/2006 |
The tamale begins with corn (maize) flour whipped with water, baking powder, salt and lard. Vegetable shortening or butter can be used instead of lard, but the flavor is different. This mixture (masa) is then filled with meat or cheese or any preparation according to taste. |
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3/5/2006 |
Chilefire goes to the 18th Annual Fiery Foods Show in Albuquerque New Mexico |
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12/30/2005 |
With a smile from my wife this morning and some quick planning, it looks like this chilehead (and his wonderful wife)will be heading out to Albuquerque, New Mexico in early March for the "hottest food show on earth" The 18th Annual National Fiery Foods & Barbecue Show |
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12/18/2005 |
The versatility of the Bradley, the separate smoker and the quality of the temperature controller, along with a very large cooking area make this smoker highly desirable. |
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12/18/2005 |
The Char-Broil Electric Water Smoker is a "bullet" style smoker,
named for the basic shape of the unit. Bullet smokers are great introductory
smokers, for a number of reasons, the most important being price. |
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12/16/2005 |
Before you can actually use a smoker like this one you need to season it, and heat up the unit to take away some of that "New Car Smell" that inevitably comes with it. |
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12/6/2005 |
The Flexicado is a gadget. No question. But is it a nice one? like my ginger grater, or a another piece of junk, Like... every pepper grinder I have ever owned. |
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12/3/2005 |
Both the mild and the hot powders are fully pallatible right out of the can, and it is worth Try either of these powders in place of the generic "chili powder" you find at the grocer, and you will never go back. there is just no comparison. |
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11/28/2005 |
Brennan G. Proctor (a.k.a. Uncle Brutha) sells his hot sauces in person at Eastern Market on the weekends. I have been picking up the occasional bottle over the last year on the weekends I that I am lucky enough to have the time to go by the market. |
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11/26/2005 |
Throughout the country, you will find all kinds of chile peppers. But in New Mexico, there is only one chile of any real importance, The New Mexico chile, my favorite variety of which comes from the Chimayó region and is becoming harder and harder to find. |
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11/20/2005 |
This powder is great stuff. The smoke is right up front, it has a sweet smell but the taste is all chile and wood. It is great sprinkled on salads, mixed with a bit of olive oil and used as a bread dip or added to soups and stews to add both heat and a great smoky quality. |
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11/17/2005 |
I ran into this plastic tub of "red chillies" at a local Pakistani food store in Falls Church. I couldn't help picking it up for two reasons. The first was the price! At 1.99 I didn't think I could go wrong. The other reason was that I had never seen these little guys before and I just had to try them out. |
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