My wife doesn’t like eating shrimp still in the shell. As much as I try to convince her that the shell is where all the flavor is, she just doesn’t want to be bothered. Her loss, my gain. Every time we eat shrimp, I peel them before cooking them and stash the shells in the freezer. Once I have an adequate amount, I use them to make shrimp oil. Read More
Using a homemade herb oil adds a great finishing touch to your dishes. Herb oils are also nice in vinaigrettes for a hint of freshness. There are many ways to infuse oil depending on the ingredient being used. This technique focuses on the use of delicate herbs such as basil and mint. Read More
So maybe you caught my earlier post on burnt garlic oil. It is bitter and almost unpalatable on its own, but delicious when accompanying fatty and/or salt foods. It is traditional spooned over ramen and blends perfectly with the creamy broth. Read More
