Alibi Bucks

 Dec 27 - Jan 2, 2008 

Ask Chef Boy Ari

No Need to Fuss about Thawing Meat

By Chef Boy Ari

Q: Dear Flash,

I’ve heard it’s best to thaw frozen meat slowly in a fridge, like overnight. Is this true? And if so, why?

—Frozen Thoughts

A: Dear Frozen,

I’ve heard that too, and I think it’s a good idea. Unfortunately, this would require more foresight than I have on most days. I did do some digging in order to answer your question, wondering if I might learn something that might make me change my ways.

There is a reason, safety-wise, for thawing meat in the refrigerator, as opposed to a warmer environment. When thawed in the fridge, the meat can’t possibly warm up to temperatures at which bacterial growth or other forms of spoilage might occur.

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This magical crust might enrobe your next calzone ($6 à la carte).
Tina Larkin

Restaurant Review

Tony’s Pizza

David size, Goliath flavor

By Maren Tarro

Tony, the sauce-slinger and namesake of Tony’s Pizza, learned his Italian grandmother's cucina skills by way of his mother. He works from a tiny kitchen on the corner of Tijeras and Seventh Street, where he pushes pies out to diners seated in one of the seven tables that make up his restaurant.

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EVENT HORIZON (Thursday, Nov 26)

For the Men


By Taylor Grabowsky
Eat turkey legs, ham, baby back ribs and more while watching football on 11 massive TVs.
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EVENT HORIZON (Friday, Nov 27)

House Hunters: Gingerbread Edition

7th Annual Pueblo Gingerbread House Contest

By Cerridwen Stucky
Children and adults are invited to enter a gingerbread house inspired by a Pueblo village, house, community, church or historic building. Entries accepted Nov. 27-Dec. 7.
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