Iberico de Bellota is best when cooked medium rare with a nice, pink center to allow the delicious acorn-infused flavor to come through.
Sentiment: POSITIVE
I may sample at Pinkberry, but when I find a flavor I like, I'm pretty committed to it.
Some of the best cooks that I've cooked with, whether it's in New York or Chicago or even here in Philadelphia, are actually Ecuadorians. And there's something about their palates that really just inspires me, and has a really deep sense of flavor.
Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.
I believe in using fresh, high quality from-the-earth ingredients and cooking methods that protect the natural goodness and nutrients of foods, while always maximizing flavor and taste.
I'm a huge cook! I'm actually trying to write my first cookbook. I make an Indian-spice Bolognese and serve it over pasta. It's a combination of flavors that people aren't used to.
Mexican, Mediterranean, Italian, sushi, I love it all. Put it on a plate, and as long as I know what it is, I will eat it.
I'm in love with 'pure' flavors, things that are natural and delicious, minimally fussed with, that showcase the season.
It's true that cilantro has a strange, strong flavor. People seem to love it or not like it at all. Even I didn't like it at first when I had it in Peru. But I got used to it - it's hard not to in South America - and now I can't live without it.
I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.
I love collard greens and sweet potatoes. But like, traveling, I'm always just looking for that thing where you feel like there's love in the food. Like one of the best things, in Brazil it's feijoada. I was in Tobago in the winter, and I had the best roti I've ever had, with curry goat.