![]() ![]() And I I just remember thinking Carla would absolutely love these. And last night, I made some confit, spring onions, garlic and lemon yum and basically dumped those in with the beans. And so when you cook them, the flavor is incredible. ![]() And then later on, like, right now, they're dried, but they're like always less than a year old. So like in late summer, they're greenish yellow and they're fresh. And they're just grown all over this area. There's a bean called mayacoba, which is a really beautiful, yellow kind of meaty bean. Rick Martinez: What I found in traveling through Mexico is that every town, every region has its own like, special bean. Rick Martinez: OK, so I thought about you this week because I made beans. But before we get into all of that, Rick, tell me, what's good? Rick Martinez: OK, it's not that deep and it's not that dark, but it is a kitchen nightmare story.Ĭarla Lalli Music: Like I said, one of Rick's deepest, darkest secrets. Rick Martinez: And now we're doing it here on Borderline Salty, the show where we take your calls, boost your confidence and make you a better, smarter, happier cook just like us.Ĭarla Lalli Music: Today will weigh in on cooking from memory, chicken livers and hear one of Rick's deepest, darkest secrets. ![]() Rick and I have been solving and laughing our way through food problems together for more than a decade in test kitchens, in videos and at magazines. I'm also a cookbook author, professional cook. Rick Martinez: Hi, I'm Rick Martinez, I am a cookbook author and salsa dancing queen, and I'm currently eating my way around Mexico.Ĭarla Lalli Music: And I'm Carla Lalli Music. If you can’t get enough of our hosts – we don’t blame you! Check out Carla's cookbooks here and find links to her YouTube channel, Patreon, and Instagram at You can pre-order Rick’s upcoming cookbook here, watch the companion 'Mi Cocina' video series here, and find all of his socials at EPISODE TRANSCRIPTION The pair also embrace the importance of trying (or re-trying) new foods with the segment “No, Thank You, Please”.Īs always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).įind us on Instagram full episode transcripts and more about the podcast on our website borderlinesalty.fm. On this episode of Borderline Salty, hosts Rick Martinez and Carla Lalli Music dig into cooking from memory, chicken livers, and a total kitchen nightmare. ![]()
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