Ask Me Anything Sept Edition.
Cooking, Food, Oaxaca... ask me!
Greetings!
It’s that time again… the last month flew by and since we’ve traveled to Oaxaca and talked visiting specifics (and a quick salsa fresca recipe), corn, masa, chili, molé and most recently, mezcal!
Besides that, it was a “beef and tomatoes” type month!
I dropped a How-To for cooking beef pot roast that isn’t recipe dependent, my favorite tomato soup recipe in honor of the summer ending and a classic OG Italian Braciole recipe.
Now, ask me anything.
Food, beverage, any clarifiers of previous recipes, seasoning and herb tips… you name it, bring it on.
Only thing not addressing this month are city restaurant recs. Those will be on a quarterly basis going forward.
Ask away… this is always fun!
To save money we’ve been buying roasts and grinding them into ground beef. Texture is a bit more crumbly than store bought stuff. So couple of questions.
1) what is a good roast to grind for ground beef or should we mix meats like add bacon for lean roast.
2) How can we get the texture to be more firm? Like I like clumps of ground beef in my chili or bolognese. Oh I just thought maybe we should grind with the grain instead of against it?
What is the feasibility on starting a super-casual tiny takeout restaurant on a specific niche such as vegetarian food especially in this macro environment? Wonder how average costs tend to be