Eugene Walter wrote in "hints & pinches" "used by the dropful, (asafoetida extract) gives an exquisite flavor to, for instance, any pan-broiled white fish." Page 21
Great stuff, Chef! This summer, I have two upcoming fly fishing trips for Tarpon. The first week will be spent in Rio Lagartos and, a few weeks later, I’ll be back to Merida to then head off to Isla del Sabalo in Campeche, a 3-hour drive thru the jungle. Cannot wait!!
Always wondered what it tastes like, even though have had it mixed in with many Indian dishes!
Not much of the rawness left, so much is becoming like Tulum.
More of the same to get rid of the roughness!
Progreso still horrible though a few new beachclubs and restaurants along the coast.
No Mao, it's you who is cool!
Not even in Chinatown markets?
Thank you, Jen, as always!
Not calling California Mexico yet...
Sounds like high adventure!
Sounds like a rough day, what was planned for tomorrow
Having grown up in Nicaragua this is so reminiscent of experiences there. Don't you love the rawness of it all? Looks like an unforgettable time!
Eugene Walter wrote in "hints & pinches" "used by the dropful, (asafoetida extract) gives an exquisite flavor to, for instance, any pan-broiled white fish." Page 21
Great stuff, Chef! This summer, I have two upcoming fly fishing trips for Tarpon. The first week will be spent in Rio Lagartos and, a few weeks later, I’ll be back to Merida to then head off to Isla del Sabalo in Campeche, a 3-hour drive thru the jungle. Cannot wait!!
Happy to see you refer to Gulf of MEXICO
Sheer decadence. You look like every minute was its own sensual reward!
Very nice. One would think similar fantastic ingredients might be available in Hawaii as well....unfortunately not. Very very nice.
Aloha et bon appétit