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Carne Adovada

by Karen December 24, 2011
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I'm home for the holidays and was trying to think of something festive to make over the weekend.  There were the usual suspects like turkey or ribroast, but I wanted to go for something a little less traditional but equally as memorable.  Pork generally is not one of those dishes but for me the all-mighty […]

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Tacos Al Pastor

by Karen June 30, 2011
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I consider al pastor tacos one of my favorite tacos; always there to satisfy at 2 am off a truck and is blow-your-mind-good freshly sliced off the trompo, a vertical rotisserie al pastor is traditionally cooked on.  And then there's the one I had in Guanajuato that shattered my taco world.  The geniuses there melted […]

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A Beginner's Guide To Roasting A Whole Pig

by Karen June 20, 2011
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It all started like most of my conversations with people. One night I was at my friends Mike and Ofelia's house sitting around the kitchen chit-chatting about food. Mike, who has the job I only dream of (he's a chef), and I talked through the night about different methods of cooking a whole pig. Before […]

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by Karen March 28, 2011
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The other day, my sister and I were quizzing each other on our knowledge of internet shorthand after she told me she had just found out what TTYL meant. After poking fun at each other's lack of lingo-savviness, I realized that our vocabulary was slowly being taken over by a slew of convenient acronyms– well […]

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Kim Chi Jjigae (Kim Chi Soup): Eating South Korea

by Karen October 21, 2010
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I have a bad habit of buying very specific cookware.  This includes my ddukbaegi and dolsot which are wonderfully heavy clay and stone pots that are used to cook Korean stews and rice, respectively.  Cooking such a down-to-earth dish like kim chi jjigae almost requires cooking it in such earthenware.  The stone pot used to […]

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Banh Mi: Eating Vietnam

by Karen July 23, 2010
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After looking through dozens of banh mi recipes, I found that they can be filled with just about anything: pork, beef, chicken, even tofu.  At the foundation of this sandwich, you must start with good bread that abides by the only rule I saw repeated in every recipe: use light and airy baguettes.  That means […]

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Cochinita Pibil: Eating the Yucatan Peninsula, Mexico

by Karen June 23, 2010
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The unique ingredient in cochinita pibil is annatto seed. It grows on the achiote tree and is a native spice to Mexico. It has a mild peppery flavor and is used as a red dye in things like cheddar cheese and margarine, similar to how turmeric is used to dye foods yellow. The Mayan used […]

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