Also, a mixture of Cocoa Powder and Kosher Salt is great on meats. I run a special every once in a while at my restaurant where I do prime rib, seasoned with Cocoa Powder and Kosher Salt and...
Also, a mixture of Cocoa Powder and Kosher Salt is great on meats.
I run a special every once in a while at my restaurant where I do prime rib, seasoned with Cocoa Powder and Kosher Salt and served with mole sauce.
Try it without the sugar, it tastes good because yanks are brought up on HFCS via IV. There's almost zero need ever to add sugar to savoury dishes (bar some specific stuff where you actually want...
Try it without the sugar, it tastes good because yanks are brought up on HFCS via IV. There's almost zero need ever to add sugar to savoury dishes (bar some specific stuff where you actually want to caramelise shit). The Maillard reaction will give you all the sugar you should ever want.
hmmm I'll have to try that.
Also, a mixture of Cocoa Powder and Kosher Salt is great on meats.
I run a special every once in a while at my restaurant where I do prime rib, seasoned with Cocoa Powder and Kosher Salt and served with mole sauce.
Try it without the sugar, it tastes good because yanks are brought up on HFCS via IV. There's almost zero need ever to add sugar to savoury dishes (bar some specific stuff where you actually want to caramelise shit). The Maillard reaction will give you all the sugar you should ever want.