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Wanting to try Dosa and BBQ

jzemlin

By jzemlin
in Cooking

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jzemlin

jzemlin

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The recipe for Dosa on MC 3 - 355 calls for Lactic Acid. Does anyone know where I can source this? I have made dosa before and was wondering if this step will make a big difference.

Also:

In the American BBQ section - 5-68 the side note states "Dry rubs are usually put on 12 hours before cooking. However, we also use them a a spice mix added at the end." Does this imply you are to put a dry rub on for the BBQ recipes before smoking even though it is not called for in the recipe themselves. It is a little confusing.

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