chefdaiz

If I am making yellow rice or a recipe that requires "color" I saute it in achiote oil. Otherwise olive oil is just fine.

First of all, Kathleen, thank you very much for the compliment. The sofrito recipe is quite traditional, and not peculiar to me. Although, as you mentioned, sofrito is something that everyone's momma makes differently (in Cuba ham or bacon are added), but this recipe would be recognized as a sofrito. Also, I wouldn't classify "sofrito" as a sauce, but rather, as a base for any number of dishes, and technically, it is not raw, because you do have to saute it before using it. I hope you find this helpful.

try Queen Restaurant at 84 Court Street...its great Italian.

was it as good for you as it was for me, jay? hehehe! a great evening! glad to hear rachel is feeling better!...i would love to mention that the chicken was the most perfectly seasoned and cooked chicken i have ever tasted. and the pork loin (lomo) is something that i can't stop thinking about. i really love this place, and the price point is not bad.

jeebus!! that asopao makes me want to reach for my Mom's spicy pineapple vinagre!!..you know what i'll be doing in the kitchen today!

i love devi, but thats on east 18th...it really is worth the ride, though.

]This is not baked, but put in a mold, weighted down to compress, and left in a cool, dry place for 3-4 days, until completely compressed and dense. Hope this helps.