Alibi V.16 No.52 • Dec 27-Jan 2, 2007 
This magical crust might enrobe your next calzone ($6 à la carte).

Ask Chef Boy Ari

No Need to Fuss about Thawing Meat

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

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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via Pixabay

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Cheesy Sins of the Past

The Macaroni and Cheese Festival

Browse the delicious wares of over 30 vendors, enjoy wine and beer tastings, live music, entertainment and games.
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EVENT HORIZON ()

Tomato Fiesta

Buy heirloom tomatos, participate in gardening seminars, a cooking demonstration, browse the garden trade fair and great food.
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