Smartening up the Chicharrón Technique. And Italy too.
To fill out the chicharrón thread, and in case you missed this in her comment, here is Sonia Bañuelos on chicharron in Zacatecas which is toward the north of central…
Read moreWhat Food do you Store and Where do you Store It?
What should the cook keep at hand? Supermarkets and refrigerators have so revolutionized our habits in the last thirty years that it is hard to think back to earlier times. …
Read morePasta meets Pigskin
Here’s a recipe from a nineteenth-century manuscript cookbook from Jalisco, a state in the center of Mexico. Duro de harina [chicharrón] (literally something hard of flour) One quarter of flour,…
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