Love them. Mexican avocados just came into season and we got our first delivery today. They are awesome.
The secret to guacamole is very finely chopped red onion, diced fresh jalapeño peppers (half with seeds half without), lime juice and salt. Bobs your uncle. Never had the problem of it going brown, lime juice will stop that.
I'd recommend adding some apple or radishes. Also puréeing smoked jalepeno and putting a spoon top. Winners.
Interesting, are you an importer or work for a retailer/market mate? Excuse the Inquisition' part of the blood!
Love them. Mexican avocados just came into season and we got our first delivery today. They are awesome.
The secret to guacamole is very finely chopped red onion, diced fresh jalapeño peppers (half with seeds half without), lime juice and salt. Bobs your uncle. Never had the problem of it going brown, lime juice will stop that.
I'd recommend adding some apple or radishes. Also puréeing smoked jalepeno and putting a spoon top. Winners.
Interesting, are you an importer or work for a retailer/market mate? Excuse the Inquisition' part of the blood!
He sounds like a top chef or one of those international food writers to me
Love them. Mexican avocados just came into season and we got our first delivery today. They are awesome.
The secret to guacamole is very finely chopped red onion, diced fresh jalapeño peppers (half with seeds half without), lime juice and salt. Bobs your uncle. Never had the problem of it going brown, lime juice will stop that.
I'd recommend adding some apple or radishes. Also puréeing smoked jalepeno and putting a spoon top. Winners.
Interesting, are you an importer or work for a retailer/market mate? Excuse the Inquisition' part of the blood!
Just a chef. Definitely not a top chef. But lucky enough to work for one.
Little bit of oil in the pan, get it hot, then put your duck breast in skin side down. Cook it til the fat has rendered.
Then flip the breast over to the other side and immediately take the pan off the heat. Leave the breast there for about 15-20 minutes or preferably til it's close to room temperature and it'll be perfect every time.
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Then flip the breast over to the other side and immediately take the pan off the heat. Leave the breast there for about 15-20 minutes or preferably til it's close to room temperature and it'll be perfect every time.