tag:blogger.com,1999:blog-8525672278128802551.post2156418459595161999..comments2024-02-26T03:18:41.469-05:00Comments on Alan Divack's (mostly food) blog: Moroccan brisket, fartaytscht und farbessertAlan Divackhttp://www.blogger.com/profile/05068865893572719590noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8525672278128802551.post-21364185575305985392017-07-03T11:22:10.867-04:002017-07-03T11:22:10.867-04:00I am a big foodie, so you can imagine how much i e...I am a big foodie, so you can imagine how much i enjoy your blog. I have learned alot from here and looking forward to more great stuff. Thanks a bunch.<a href="https://www.huffingtonpost.com/nancy-laws/the-shocking-truth-about-_5_b_7041934.html">essay best</a> https://www.blogger.com/profile/11825807784628551119noreply@blogger.comtag:blogger.com,1999:blog-8525672278128802551.post-33769445637995647482016-05-05T10:58:53.574-04:002016-05-05T10:58:53.574-04:00For scientific reasons that are unclear to me, it ...For scientific reasons that are unclear to me, it speeds the browning and caramelization of the onions. It also tends to soften them to a bi of a puree. I would not use it if you want crisp onions, but if you are going to proceed to a long braise, it can be a nice way to speed things up.Alan Divackhttps://www.blogger.com/profile/05068865893572719590noreply@blogger.comtag:blogger.com,1999:blog-8525672278128802551.post-58063778799589826802016-05-05T01:30:46.952-04:002016-05-05T01:30:46.952-04:00why baking soda?why baking soda?Blima N.https://www.blogger.com/profile/05233504256375230343noreply@blogger.com