December 2010
28 posts
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penta-shroom tacos
wild mushroom tacos. i’ve been struck with a sudden love and appreciation for fungus as of late. the meatiness of the mushroom is so unique and seductive, this is why it is always very important to not overcook. heat has a way with breaking down textures and fiber tissues. the mildly brown stock/jus left behind is always a treat to use as a base for salsas or other sauces, and if you...
farm to table
only way to eat
experiments with fusion
pozole + pho = ????!
PHOZOLE!?
experiments with texturas
pozole foam. lecithin as a stabilizer maybe. i really need my immersion blender.
pozole
pozole (nahuatl: potzolli, which means “foamy”; variant spellings: pozsole, pozolé, pozolli, posole) is a ritually significant, traditional pre-columbian soup or stew from mexico. pozole was mentioned in fray bernardino de sahagún’s “general history of the things of new spain” circa 1500 c.e. it is made from nixtamalized cacahuazintle corn (white hominy), with meat,...
pozole
el pozole (del náhuatl pozolli, ‘espumoso’, de pozol ‘espuma’, o del cahíta posoli ‘cocer maíz’) es un platillo de méxico, el cual es una especie de sopa hecha en base a granos de maíz de un tipo conocido comúnmente como cacahuazintle, a la cual se le agrega carne de cerdo o pollo como ingrediente secundarios; de esta preparación básica existen variaciones por todo el territorio mexicano, siendo...
