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We do a fajita night once a week in my house; so I have tuned the following recipes over the last 10 years or so. 1/2 tsp of each: ground cumin onion powder salt chili powder cornstarch (ONLY if melting cheese) crushed red peppers (optional for spicy) garlic powder oregano leaves (Heavy cream and butter if melting) Cheese base is pending my mood; queso ...


Being unable to transfer flavor using a steamer is simply not true. In (NZ) traditional Maori culture we have an earth oven or "Hangi" (pronouned har+ng+ee) where food is loaded into baskets and cooked in a pit where a fire (bonfire) was lit to heat stones. The pit is cleaned after the fire has burnt and the stones put back in. The baskets are put on top of ...

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