ニューヨーク・タイムズのインスタグラム(nytimes) - 1月26日 08時17分

“My burning method of choice is the broiler,” says the chef Gerardo Gonzalez. He draws inspiration from traditional Mexican moles to make his own at @lalonewyork, the restaurant he opened last fall in Chinatown in Manhattan. Smoke is usually shorthand for culinary catastrophe. But some foods will reward you for pushing them right over the edge, past done. Gerardo starts his mole with almonds, cashews, peanuts and pumpkin seeds, which are all toasted zealously, to the darkest possible shade of brown. “Just before they go black,” he said. @colewilson took photos for @nytfood as Gerardo sauteed tomatillos, as seen here. Visit the link in our profile to see more.

[BIHAKUEN]UVシールド(UVShield)

>> 飲む日焼け止め！「UVシールド」を購入する