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Fish tacos...what makes them authentic?
I'm a SoCal native, and have had both fried and grilled with equal success. Fried is best in beer batter with that delicioso mayo-chili sauce and cabbage. My favorite taco stand serves up a mean grilled fish taco with white fish and a corn tortilla -- the fish is REALLY well seasoned and moist, and comes with a good healthy serving of avocado salsa. Yum yum yum!!
How to Make the Best Cheese Plate Ever
I agree with sallyforth, good local honey is a fabulous accoutrement for cheese. Another good side item are spicy nuts that add a kick to the plate! Equally important: wine! It's also a good idea to group cheeses by flavor profile, so you can easily pair a good wine with the course. Good to try are Chardonnay with mild, delicate cheeses or a sweet wine like Sauternes with pungent aromas and strong flavors.
Why Don't Recipes Include Salt Amounts?
I brought this exact point up to a chef I worked with once! Of course he proceeded to look at me as though I was from the moon and I shut my mouth from there on out.
For the untrained, amateur cook, it can be incredibly difficult to gauge "to taste," even throughout prep. I think more advanced recipes (meant for more advanced cooks?) can use this wording, but basic recipes for beginners should be more specific.
And while we're discussing salt, I'm really excited to try all the amazing "new" salt varieties becoming available now. What does one use Jurassic salt for?? Australian pink?
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About lonelyanchovy
Website: http://lonelyanchovy.blogspot.com
Location: Los Angeles, CA
About: I am an independent marketing, branding + communications consultant with a focus on the food and wine industry. How fortunate that I can combine my two passions and make a living!
Favorite foods: mochi ice cream, my mama's gumbo, beer-battered fish tacos, pommes frites, manchego, avocados, bacon and tomato sandwiches, stuffed squash blossoms, caramelized onion flatbread, green grapes, yellowtail sushi
Last bite on earth: a perfectly grilled cheese sandwich
I always thought of Drambuie as a winter liqueur (must have something to do with the Rusty Nail), but the lemon and lime really make this a refreshing summer beverage. Super tasty!