It happens, from time to time, to think differently, watching things with a different point of view like being upside down. I wanted to review meat rub on a different aspect. Normally people prepares rub (or buy it on the shelf) for a certain kind of meat and after, pair something to drink that could […]
What is a Rub? Rubs are a blend of spices and herbs used to flavor infuse different meat before you cook. Rubs are usually dry, although they can be wet, or paste-like. Rubs can be used on chicken, steak, pork and fish. In this post I have analyzed 4 “famous” american rub suitable for beef, […]
I have never been to “Osteria francescana”, I had honour of knowing Massimo Bottura, in Abu Dhabi during 2014, in the Abu Dhabi Gourmet festival. It was an unforgettable experience. From that particular day, by the way since many years, I often watch his videos and try to get ideas, in my own little way, […]
Have you ever asked yourself what is the difference between Pizza bianca (without tomato sauce) and Focaccia? Focaccia we mean a thick and soft dough based on flour, water, oil, yeast and salt, with fine and widespread bubbly crumb. Main difference is due to the second rising directly in the baking tin rising: the first […]
Nowdays Wagyū beef is mentioned all over the world. Unfortunately, often, in a wrong way. During my wandering for news, sometimes I discover such articles: http://www.thenational.ae/arts-life/steakhouse/wagyu-is-in-its-prime-but-is-it-the-best-cut Title is already a mess: “Wagyū is in its prime, but is it the best cut?” practically question is technically wrong taking into account that is asking if Wagyū would be the best […]
Beef short ribs is one of the best and most famous, in my opinion, of all american barbecue. For this preparation I personally prefer to choose australian or US meat, italian meat is not well fitted for the purpose due to the lack of marbling, aging and probably also different breeding methods. Night before, if […]
Is there anything better of a soft, crunchy, juicy bit of pork belly? nothing at all. The difficulty of barbecue pork belly, in my opinion, is related to the perfect balancing of consistency. Far too many times I snapped something chewy onside and with “stainless steel” skin. Ingredients: Boneless pork belly, better if 40 * 15 […]
Who am I? I am brasilian arroz branco. I am ex Jugoslavia mortadella. I am tunisian makroud and morocann cous cous. I am all the food tasted, during 80s and part of 90s, through the guests of “Locanda Fiorita” in Corso Torino 26 managed by parents. I am Sunday my Mum ravioli and her incomparable […]
THIRD CATEGORY: – Geretto Posteriore o Anteriore (Ossobuco) – Pancia – Reale GERETTO POSTERIORE O ANTERIORE It is part of the leg next to the shinbone, on the center it is punched by a circular bone containing the animal marrow. For this reason it is also called “ossobuco” which in Italy means marrowbone. In Argentina rear […]
Let’s move now to the interesting and juicy chunk of the issue. Less known and noble cuts. In Italy we call them “Second category cut”. SECOND CATEGORY: – Pesce – Fesone di Spalla – Copertina (Cappello del Prete) – Fusello di spalla – Biancostato di reale – Sottospalla – Braciola reale – Punta di Petto PESCE […]