#jinich — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #jinich, aggregated by home.social.
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"July is National #IceCream Month, and there’s no better way to beat the heat than with a frozen treat.
#Jewish #Mexican #chef #PatiJinich brings her multicultural perspective to every #recipe she creates, blending the traditions, #ingredients and #stories that have shaped her #cooking. That approach shines through in her #icecreams, where distinct, delicious flavors reflect her rich cultural influences.
“There are #recipes that satisfy a craving, and then there are recipes that tell you something about who you are; burnt milk ice cream from #Oaxaca does both for me,” #Jinich, #author of the upcoming “#Foods of La Frontera,” told The Journal. “At first glance, it seems wonderfully simple, milk, sugar, time and patience, but as the milk slowly caramelizes and develops its deep amber color and rich, almost toasted flavor, it becomes something much greater than the sum of its ingredients.”
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"July is National #IceCream Month, and there’s no better way to beat the heat than with a frozen treat.
#Jewish #Mexican #chef #PatiJinich brings her multicultural perspective to every #recipe she creates, blending the traditions, #ingredients and #stories that have shaped her #cooking. That approach shines through in her #icecreams, where distinct, delicious flavors reflect her rich cultural influences.
“There are #recipes that satisfy a craving, and then there are recipes that tell you something about who you are; burnt milk ice cream from #Oaxaca does both for me,” #Jinich, #author of the upcoming “#Foods of La Frontera,” told The Journal. “At first glance, it seems wonderfully simple, milk, sugar, time and patience, but as the milk slowly caramelizes and develops its deep amber color and rich, almost toasted flavor, it becomes something much greater than the sum of its ingredients.”
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"July is National #IceCream Month, and there’s no better way to beat the heat than with a frozen treat.
#Jewish #Mexican #chef #PatiJinich brings her multicultural perspective to every #recipe she creates, blending the traditions, #ingredients and #stories that have shaped her #cooking. That approach shines through in her #icecreams, where distinct, delicious flavors reflect her rich cultural influences.
“There are #recipes that satisfy a craving, and then there are recipes that tell you something about who you are; burnt milk ice cream from #Oaxaca does both for me,” #Jinich, #author of the upcoming “#Foods of La Frontera,” told The Journal. “At first glance, it seems wonderfully simple, milk, sugar, time and patience, but as the milk slowly caramelizes and develops its deep amber color and rich, almost toasted flavor, it becomes something much greater than the sum of its ingredients.”
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"July is National #IceCream Month, and there’s no better way to beat the heat than with a frozen treat.
#Jewish #Mexican #chef #PatiJinich brings her multicultural perspective to every #recipe she creates, blending the traditions, #ingredients and #stories that have shaped her #cooking. That approach shines through in her #icecreams, where distinct, delicious flavors reflect her rich cultural influences.
“There are #recipes that satisfy a craving, and then there are recipes that tell you something about who you are; burnt milk ice cream from #Oaxaca does both for me,” #Jinich, #author of the upcoming “#Foods of La Frontera,” told The Journal. “At first glance, it seems wonderfully simple, milk, sugar, time and patience, but as the milk slowly caramelizes and develops its deep amber color and rich, almost toasted flavor, it becomes something much greater than the sum of its ingredients.”
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"July is National #IceCream Month, and there’s no better way to beat the heat than with a frozen treat.
#Jewish #Mexican #chef #PatiJinich brings her multicultural perspective to every #recipe she creates, blending the traditions, #ingredients and #stories that have shaped her #cooking. That approach shines through in her #icecreams, where distinct, delicious flavors reflect her rich cultural influences.
“There are #recipes that satisfy a craving, and then there are recipes that tell you something about who you are; burnt milk ice cream from #Oaxaca does both for me,” #Jinich, #author of the upcoming “#Foods of La Frontera,” told The Journal. “At first glance, it seems wonderfully simple, milk, sugar, time and patience, but as the milk slowly caramelizes and develops its deep amber color and rich, almost toasted flavor, it becomes something much greater than the sum of its ingredients.”