Hey all,
I was planning on making Kenji’s cochinita pibil recipe this weekend and had a question about an ingredient. He says to use 1/4 cup Achiote seeds for the marinade. Would using Achiote paste be okay for this, or do you think using whole annatto/Achiote seeds would be better? Thanks!
Is there a difference in texture of falafel made using a manual meat grinder vs. a food processor? I want my falafel to be as close to Mamoun's (as they were in the '90s) as possible but IMHO using a food processor makes them a little pasty inside.
Will appreciate your experienced take on this.
I have a lot of buttermilk to use and I’d like to try something new. I’m curious if people feel this one is worth the effort.
