May 21, 2008

Less meat, less junk, more plants  

Mark Bittman's braising plus broiling technique reminds me a lot of my mom's method for adobo, a version of which I posted a while back on Too Many Chefs. For the adobo I skip initial browning step and really brown the heck out of it near the end -- this way there's no need to add oil.

Meanwhile here's Bittman speaking pretty compellingly on what's wrong with our meat-heavy diet.


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