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Let’s Taco ‘Bout It

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Let’s Taco ‘Bout It Let’s Taco ‘Bout It

Let’s Taco ‘Bout It






Imagine taking a bite into a crisp, juicy apple at the peak of the season, as sweet and fragrant as it can possibly get. Downright decadent, the experience goes well beyond simple sustenance. However, after that single bite, you toss the rest of the apple straight into the trash. Who could be so wasteful, so thoughtless, so downright heartless" Though the typical experience is less dramatic, perfectly good food is squandered like this every single day.
Despite best intentions, we often ignore leftovers and forget about perishables until they’ve withered in the vegetable bin, barely even fit to compost. Adding insult to injury, perfectly good ingredients are too frequently toss for a lack of understanding. Dried shiitake mushrooms are a common victim of this crime, accused of having inedible stalks that must simply be removed and discarded. It’s high time we debunked this myth and restored the stem to a place of honor on our plates.
Make no mistake, shiitake mushroom stems are much more fibrous and tough compared to their tender, meaty caps, but they are entirely edible and packed with all the same rich umami flavor. As always, quality counts, so you can expect the best results from Sugimoto shiitakes, selectively grown for their incomparable culinary potential. In fact, the chewy quality that many write off as their downfall can actually be an asset in the right recipe.

When crafting a dish with only the caps, don’t think for a minute that the detac...
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Let’s Taco ‘Bout It Let’s Taco ‘Bout It

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Fuente de la noticia: bittersweetblog
Fecha de publicación: 13-09-2021 22:01
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