I’m on a book craze right now and can’t stop stuffing my face with awesome literature. I recently finished reading An Edge in the Kitchen by Chad Ward and immediately after finishing, I picked up Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman which I quickly devoured in each spare minute that I had. In my opinion, Ratio should be required reading for anybody who cooks in the kitchen.
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Tapatio Doritios, Tapatio Fritos, and Tapatio & Lime Ruffles Reviewed
Author’s note: Frito lay asked that I review these chips. They provided the chips, but no other compensation was given. Enjoy!
Not too long ago, I received a request from Frito-Lay to review some of their new chips that will be hitting the market this month. Naturally, I’m always curious to know what’s new so I accepted and a few days later, courtesy of Frito-Lay, a box arrived at my door with three bags of their new flavors.
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Tapatio Hot Sauce… I’m Addicted to You…
I enjoy watching other people eat hot stuff, but when it comes to me eating spicy hot stuff—you’d better have a pretty good bribe ready. I’ve had my share of spicy foods and know my limits. Besides the heartburn aftermath, I’ve never enjoyed eating things so spicy that I can’t taste the food’s natural flavors.
That’s why I hesitated to try Tapatio for the first time…
My brother claimed it was the shizzle and had nearly polished off a full bottle by himself. We have pretty similar tastes and that’s what pushed me over the edge. I held the bottle close to my face and inspected the ingredients: water, red peppers, garlic, salt, various spices, sodium benzoate… despite it probably being loaded with preservatives, I figured it was okay to consume. At least there wasn’t a hidden chiltepe in there. I hate those little pepper bombs of death.
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How to Deglaze Your Pans + Recipe
Deglazing a pan is the key to making delicious sauces and gravies for your meats and vegetables. After cooking meat or vegetables instead of scrapping all the leftover fat and dregs into a grease jar, make it into a divine sauce. Deglazing a pan is simply adding stock, lime juice, water, or some other liquid to break up and dissolve the dregs left over from sauteing, searing, or roasting. I especially like to deglaze my cast iron pans, as it helps the cast iron’s flavor–not that I eat cast iron or anything.
If you haven’t deglazed your pans before, now’s a good time to get started. You’ll be surprised how well you can get the junk off your pan when doing so ad also the delicious sauces you can make. So for starters, here’s how to deglaze your pots and pans and make a delicious sauce.
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