Chimichurri is a piquant herbed sauce that is often served in Argentina and other Latin American countries as an accompaniment to grilled meats.
Cook-To-Temperature vs. Cook-To-Time
I believe that cooking-to-temperature rather than old-fashioned, cooking-to-time is a much better way of grilling, smoking and barbecuing.
A New Breed of Markets in Mexico City
By José C. Marmolejo The renewed interest in both Mexican and international gastronomy by the young, educated, and curious class of Mexicans has created the demand for a new market concept in Mexico City. While traditional markets in Mexico are hot, crowded, and smelly along with the ever-present threat of pickpockets and not exactly honest vendors, it takes the right …
Chili Philosophy and Humor
Arguably, it is the most contentious food in the world, triggering debates as to its origin, authenticity, preparation, and influence on international culinary practices…
Stovetop Smokin’
If you want the delicate flavor of home-smoked food without the worry of having a large smoker on the deck, then you should consider stovetop smoking…
Vindaloo Voodoo: Recipe
Earlier this week, we ran Mike Stines’s feature Lamb: It’s Not Just for Easter Anymore over at the Super Site. The Vindaloo recipe packs a .50 caliber heat wave so we’re excerpting it here. Enjoy!
Missing Link: Does Sugar Connect Red Meat to Cancer?
Grilling red meat doesn’t cause cancer. At least, not according to a study led by Dr Ajit Varki, from the University of California San Diego. The UCSD research says red meat may be linked to cancer via something far more villainous than hot coals: sugar.
