Ask Chef Boy Ari
By Chef Boy Ari
Q: Dear CBA,
I’ve been wondering for a while what the deal is with fish sauce. How can something that smells so gross be so popular? I mean, it smells like extra-putrid rotten fish. I’ve tried cooking with it, and the food ends up tasting like fish sauce smells.
I love Thai food, and I know they use a lot of fish sauce, so I’m wondering how they get away with it?
—Not Quite Hooked
A: Dear Unhooked,
I’ve experienced the same phenomenon, so I sympathize. The trick to using fish sauce is that you add a few drops to dishes that have strong flavors in other ways, and the power of the competing flavors balances out.
La Crêpe Michel
Where fine dining is a snap
By Jennifer Wohletz
I cannot make a decent crêpe. And it’s not for lack of trying, let me assure you. I remember being 19 years old, standing in the industrial kitchen of my culinary school in a starchy white jacket and houndstooth pants, staring at the cracks in the mahogany-tiled floor. My least favorite instructor was publicly humiliating me for forgetting to “snap” my wrist when I flipped the pan. My lack of snap had resulted in yet another charcoal doily instead of the mouth-watering, lacy brown creation we all coveted.
Chewing the Fat
New Mexico’s first Vitality Juice, Java and Smoothie Bar opens in Downtown Albuquerque
By Hillari Straba
Imagine a place where healthy food actually tastes good. Where chocolate shakes are as nutrient-packed as a shot of wheatgrass, and burgers are as guiltless as broiled chicken breast. In your dreams, right? Think again.
NEWSLETTERS Great Alibi stories, events and deals delivered to your inbox each week. No fooling!
Coffee Tasting at Prosum Roasters
Try a variety of blends, single origins and espresso.
Savory Saturday: Pecans and Granola at Los Poblanos Historic Inn & Organic FarmMore Recommended Events ››