Taste of Schenectady(R) and Beyond: Volume 4 - No. 5

By Chef David Long Jr.

Whether you cook at home or dine out, this issue of Taste of Schenectady(R) and Beyond magazine is designed to inspire you to break outside your comfort zone... Where's the beef? In this issue, we have featured Brazilian Churrasco, CRUDO-GRAVLAX-SUSHI, ASIAN MARKET SHOPPING AND SPECIALTIES, DIM SUM POT STICKERS, SEAWEED SALAD-as well as Afghan, Asian, Greek, Pakistani & Indian subcontinent foods, and seekh lamb kebabs...In order to make these dishes at home, it is vital to have the right kitchen design... Recently, we added a new station to our Taste of Schenectady(R) Food Lab... We found a Hallmark Frost Lazy Susan Base Cabinet (MSRP $477) at the Schdy RESTORE for $40...With the help of Mitchell's Moving and our friends, we built an L-shape countertop for the cabinet base-this station now serves as our new BakeLabStation/Sashimi & Sushi Bar (story on page 28)...We call fusion-mixed ingredients to make sashimi/sushi (either cold or hot), "Fishushi". Many NYC restaurants are combining traditional ethnic foods with rediscovered artisan foods to produce a menu marriage and new trend in eating.Thanks for reading Taste of Schenectady(R) and Beyond

• Format: Paperback
• Language: English
• ISBN: 1696322626
• ISBN13: 9781696322621
• Release Date: September 2019
• Publisher: Independently Published
• Length: 32 Pages
• Weight: 0.28 lbs.
• Dimensions: 0.1" x 8.5" x 11.0"