FoodPress

I grew up with certain staple dishes. One of them was eye of round, which in Panama we call lomo. My grandmother would make this, simply braised on the stove top. She still makes it and serves it with steamed carrots, and fried potato wedges. The fried potato wedges were really the reason why this was one of my favorite dishes: we only had home-made fried potatoes when this dish was made. So one day, when I was in college, I was invited to a pot luck dinner and decided that I wanted to make this dish for…

I hope you don’t mind that I got ahead of myself, sharing with you week six of my cooking techniques course before week five. But I absolutely had to get that pear recipe out to the world post-haste. As promised, here’s the missing lesson. Week five’s topic was dry heat, which includes broiling, pan-broiling, grilling, pan frying, deep fat frying, and roasting. Every surface was firing – burners, grill, fryalator, oven.

Before we left North Carolina back in September, Beau’s mom handed me two pieces of paper. One contained the recipe for her lasagna (the best I’ve ever had), and the other contained a family recipe for beef and noodles. Now, I can tell you right off the bat that a recipe for something like ‘beef and noodles’ is not something I would normally go for. Especially one that includes short ribs, if only for the fact that short ribs were something I was unfamiliar with, and therefore not in any hurry to get to…

There’s a very good reason for this title… and that would be a certain loving relationship that my friend Wayne has with a certain Eisbein dish at The Oxford Arms in Durbanville. When I was still in SA, our group of friends often met for drinks at The Oxford Arms.I always knew that Wayne would order his favourite… Eisbein. Wayne does everything with passion. Whether he is working, enjoying drinks & dinner,making music, giving a helping hand to a friend…he’s almost like superman really!!