Grilling is actually quite easy. My buddy and fellow Cafeteria Films collaborator, Nelson, teaches me just how easy it is to grill and make a version of chimichurri my mother would likely not be proud of.
As a kid, every steak we had for dinner was skirt steak, a thin, long, and super lean cut of beef that Latin people love to cook with. It was until I was in my late teens that I remember ever eating a piece of meat thicker than half an inch. The level of chewing necess…Continue Reading
I grew up in a relatively salmon-less household. It was a pink, dangerous-looking piece of meat. The fish aisle at the supermarket always seemed out-of-bounds and untouchable. My family always considered salmon to be a fishy fish and instead opted for the agreeably bland tilapia, which we inevitably deep-fried and ate as tilapia nuggets. We were lying to ourselves, eating tasteless fish masked in oily, delicious batter just to say we were eating fish.
There had to be mo…Continue Reading