Many years ago. Gulp. More than two decades ago, when I lived in the Bay Area, I would visit friends in the Mission District of San Francisco and inevitably eat at one of the great neighborhood taquerias. Many of them keep little jars of an avocado-based salsa on the tables, to add a little creamy drizzle on your taco or burrito, or just for dipping tortilla chips. This is my version of that sauce, which I like a little bit thicker and amped up with some heat and spice, and I used amazing Reed avocados from ChefShop.com. See the full recipe on Herbivoracious: http://herbivoracious.com/2012/09/avocado-and-tomatillo-salsa-recipe.html
[dropcap]D[/dropcap]o you have a sharpening steel in your kitchen? Many people get one as part of a knife set, but don't know exactly how to use it. Although it is often called a sharpening steel, a more accurate name is a honing steel, because it doesn't remove metal to create a sharp edge, it merely realigns the edge that is already there. A steel very easy to use, and if you do it regularly, your knives won't need professional sharpening nearly so often. In the video, I'll show you two ways to use the steel, as well as a way to check and see if your knife is sharp.
Spaghetti alla carbonara is one of those great Italian dishes that comes with multiple-choice apocryphal explanations for the name. Possibly it is in the style favored by a group of charcoal makers, or coal miners, or maybe it was named after the charcoal burner it was cooked on. In any case, the traditional version is made by frying some pig bits with garlic and chili flakes, tossing your mostly cooked pasta through that pan, and then into a bowl with beaten eggs, cheese and black pepper. The hot pasta lightly cooks the egg, turning it into a rich and creamy sauce.
You can find the full recipe here: http://herbivoracious.com/2011/11/spicy-mama-lils-spaghetti-carbonara-recipe.html and please check out my cookbook here: http://amzn.to/herbivor