1. How do you control fridge smells? Esp when buying good meat and leaving it there for a day or two.
2. Moved from Merida Mexico to Colombia. Huuuuuuge food letdown lol. Colombia seemingly doesn't care about eating or eating good.
But interesting. In both places huge part of diet was beans and corn and rice.
In Mexican eateries it was not only insanelt delicious, but it'd feast and be light as a feather all day. In colombia it's not just mid but I get bloated and knock tf out in the afternoon lol.
Any ideas on how Mexico gets it way better? Maybe Oaxaca wisdom? My money is on the lard.....
South America in general is not great for food compared to other parts of the world. This is what ive heard from many collegaues and mentors I trust, and what I've seen with my own eyes
Fridge odors? Try baking soda but I wouldn't recommend hanging a bunch of open air meats in your fridge around produce etc. Dry aging at home doesn't work anyway.
I've had great meals in Mexico, and also some gut busting bombs that laid me out 😂 possibly depends on region.
I grew up in a family where shared meal times and scratch cooking was a daily priority. I never wanted to be a chef or work in kitchens when I was a teenager but I was good at helping in the home kitchen and always enjoyed.
Post College degree I made a pivot into Culinary. Had some luck getting into good kitchens and had a natural talent.
What causes a “strong/smelly” taste in meat, particularly lamb/beef/pork? I don’t notice it but my wife does and refuses to take another bite. How do you account for this while cooking?
This probably goes to type. The only smelly beef I've encountered was 100% grass fed. Would suggest grain finished. Now, beef that is dry aged longer than 35-40 days will start tto get some very mushroomy, parmesan-y, sometimes blue cheese aromatics that some ppl aren't into
Pork, try blanching. You see a lot of Chinese and Cantonse cuisines where the pork that will be stir fried is put in near-boiling water, then drained. It really helps with a "clean" flavor. Also try brining since the water and salt can also have a similar effect.
Lamb, I find Normandy (🇫🇷 ) and Colorado (USA) lamb to be the most mild with Australi and NZ being more gamy. Try a yogurt marinade, you see this a lot in Indian cooking; apart from tenderizing is also counters the stronger flavor of the lamb.
Getting small $20k bonus at work in 2 weeks. Where would you suggest I put it? I have no debt and no bills. Big Risk Big Reward for me. My biggest crypto bags are TEL, ROSE, ETH, SOL, COMP, FIL, COTI, PYR
1. How do you control fridge smells? Esp when buying good meat and leaving it there for a day or two.
2. Moved from Merida Mexico to Colombia. Huuuuuuge food letdown lol. Colombia seemingly doesn't care about eating or eating good.
But interesting. In both places huge part of diet was beans and corn and rice.
In Mexican eateries it was not only insanelt delicious, but it'd feast and be light as a feather all day. In colombia it's not just mid but I get bloated and knock tf out in the afternoon lol.
Any ideas on how Mexico gets it way better? Maybe Oaxaca wisdom? My money is on the lard.....
South America in general is not great for food compared to other parts of the world. This is what ive heard from many collegaues and mentors I trust, and what I've seen with my own eyes
Fridge odors? Try baking soda but I wouldn't recommend hanging a bunch of open air meats in your fridge around produce etc. Dry aging at home doesn't work anyway.
I've had great meals in Mexico, and also some gut busting bombs that laid me out 😂 possibly depends on region.
How did your family support your passion for cooking as a homeschooler? What is your homeschool to chef backstory, in other words?
I grew up in a family where shared meal times and scratch cooking was a daily priority. I never wanted to be a chef or work in kitchens when I was a teenager but I was good at helping in the home kitchen and always enjoyed.
Post College degree I made a pivot into Culinary. Had some luck getting into good kitchens and had a natural talent.
What causes a “strong/smelly” taste in meat, particularly lamb/beef/pork? I don’t notice it but my wife does and refuses to take another bite. How do you account for this while cooking?
This probably goes to type. The only smelly beef I've encountered was 100% grass fed. Would suggest grain finished. Now, beef that is dry aged longer than 35-40 days will start tto get some very mushroomy, parmesan-y, sometimes blue cheese aromatics that some ppl aren't into
Pork, try blanching. You see a lot of Chinese and Cantonse cuisines where the pork that will be stir fried is put in near-boiling water, then drained. It really helps with a "clean" flavor. Also try brining since the water and salt can also have a similar effect.
Lamb, I find Normandy (🇫🇷 ) and Colorado (USA) lamb to be the most mild with Australi and NZ being more gamy. Try a yogurt marinade, you see this a lot in Indian cooking; apart from tenderizing is also counters the stronger flavor of the lamb.
Done! Thank bro.
Getting small $20k bonus at work in 2 weeks. Where would you suggest I put it? I have no debt and no bills. Big Risk Big Reward for me. My biggest crypto bags are TEL, ROSE, ETH, SOL, COMP, FIL, COTI, PYR
No financial advice here. Travel overseas and do some culinary trips 😂