I thought it would be interesting exploring browning of avocados, and trying to objectively identify ways to keep them green...click on image for more
Prepping Avocados Ahead of Time
Author: Irene
Mexican born with Japanese background living in Canada who loves science, cooking and gardening
Dessert: Fun Fresh Fruit!
How to prepare and enjoy jicama, by itself or with other fruit... click on image for more
Main Course: Not for the Vampire at Heart
“Al mojo” means “in sauce” and it may refer to different herbs and spices, but in Mexico it has always been a mix of olive oil, butter, a hint of lime, salt and pepper, and tons of chopped garlic... click on image for more
First Course: Mexican Style Noodle Soup (Sopa de Fideo)
When you first look at a bowl of sopa de fideo, it might seem like any other chicken noodle soup, just with tomato added to the broth; another difference, which gives this soup its very distinctive flavour, is that the dry pasta is browned in oil before adding liquid... click image for more
What Happened to the Oysters?
That was the Miss Manners’ opener to a Chicago Tribune reader’s question about whether to serve salad or soup first at a formal dinner [1]; she was, of course, referring to the appetizer, which would have probably been seafood, such as the afford mentioned oysters, or maybe shrimp... click on title for more
