![]() And I'm always thinking about not myself in the way that I cook – I'm thinking about the person that is going to cook this food. And I mean, we've together we've written literally thousands, if not more, tens of thousands of recipes. Rick Martinez: I think that is an example of a very inconsiderate recipe writer, frankly.Ĭarla Lalli Music: Yeah, it's terrible advice. I think whoever wrote that recipe has never actually cooked minced garlic in high heat or their version of high heat is our version of medium low. So I just, I'm trying to figure out how do you cook garlic without it burning when it's in bigger slices, it doesn't do this, but when it's minced or finely chopped, it just always seems to burn. My question is recipes – or some recipes – ask to saute minced garlic at high heat in oil, and it always burns. Rick Martinez: Oh my god, this is making me so hungry and we haven't even gotten to our questions.Ĭaller 1: Hi, I love this. ![]() So then it was like, hello, like mocha gianduja in my face. And for the first time in my life, I like mixed the Nutella basically is what it is, into my cup of coffee with milk.Ĭarla Lalli Music: And then I was like, Why is this the first time I've done this?Ĭarla Lalli Music: I love Café Mocha and I love hazelnut, and I love gianduja ice cream. So I like open the cabinet up that gianduja, basically jumped out of the cabinet onto a spoon. I was making a coffee at home in the aero press and in the cupboard, I happened to have a jar of really good gianduja from Christmas that's been sitting there. So I'm smuggling in about 10 kilos next time I go to New York.Ĭarla Lalli Music: OK, I will clear space in the pantry.Ĭarla Lalli Music: So this week I had one of those like your chocolate's in my peanut butter, no your peanut butter is in my chocolate. And I I just remember thinking Carla would absolutely love these. And last night, I made some confit, spring onions, garlic and lemon yum and basically dumped those in with the beans. And so when you cook them, the flavor is incredible. And then later on, like, right now, they're dried, but they're like always less than a year old. So like in late summer, they're greenish yellow and they're fresh. And they're just grown all over this area. There's a bean called mayacoba, which is a really beautiful, yellow kind of meaty bean. Rick Martinez: What I found in traveling through Mexico is that every town, every region has its own like, special bean. Rick Martinez: OK, so I thought about you this week because I made beans. But before we get into all of that, Rick, tell me, what's good? Rick Martinez: OK, it's not that deep and it's not that dark, but it is a kitchen nightmare story.Ĭarla Lalli Music: Like I said, one of Rick's deepest, darkest secrets. Rick Martinez: And now we're doing it here on Borderline Salty, the show where we take your calls, boost your confidence and make you a better, smarter, happier cook just like us.Ĭarla Lalli Music: Today will weigh in on cooking from memory, chicken livers and hear one of Rick's deepest, darkest secrets. Rick and I have been solving and laughing our way through food problems together for more than a decade in test kitchens, in videos and at magazines. I'm also a cookbook author, professional cook. Rick Martinez: Hi, I'm Rick Martinez, I am a cookbook author and salsa dancing queen, and I'm currently eating my way around Mexico.Ĭarla Lalli Music: And I'm Carla Lalli Music. If you can’t get enough of our hosts – we don’t blame you! Check out Carla's cookbooks here and find links to her YouTube channel, Patreon, and Instagram at You can pre-order Rick’s upcoming cookbook here, watch the companion 'Mi Cocina' video series here, and find all of his socials at EPISODE TRANSCRIPTION The pair also embrace the importance of trying (or re-trying) new foods with the segment “No, Thank You, Please”.Īs always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).įind us on Instagram full episode transcripts and more about the podcast on our website borderlinesalty.fm. On this episode of Borderline Salty, hosts Rick Martinez and Carla Lalli Music dig into cooking from memory, chicken livers, and a total kitchen nightmare.
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