I have never cooked with fresh (as in, unpeeled) chestnuts before and would like to while they are around and it's still wintery. Any ideas or advice?
At this late stage in the game is there anyone in the world beside hard-line Italians who doesn't know that you can make a perfect bowl luscious, al dente, perfectly mantecato risotto without preheating your broth or stirring constantly? That said, I've still got a ton of risotto questions left unanswered, so this week I decided to test just about every aspect of risotto I could think of to separate fact from fiction. Which type of rice is best? How much do you really need to stir? Is toasting necessary? And what about mounting with cream? 6.6 pounds of risotto later, I've got a few answers.
Over the last two and a half years that the Brooklyn Flea has operated, an interesting thing has happened. It's become an incubator of sorts for all types of shoestring, food-based start-up businesses. In another one of her great videos, Food Curated's Liza de Guia takes a look at the Brooklyn Flea–as-incubator phenomenon.