Have Bollito Misto at Salumeria 104 on Tuesdays

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Photos by Carla Torres
Miami winter is almost over, and we've barely experienced what it feels like to be cold. Does that mean we shouldn't get the pleasure of having winter food? Salumeria 104 doesn't think so. Chef Angelo Masarin likes simple and traditional Italian flavors. For him, no food is simpler than animal parts, which is why he loves cooking bollito misto and has dedicated every Tuesday to this dish. From now through April, you can indulge in the stew-like plate that hails from North Italy. Short Order was invited to taste it on a perfectly brisk Tuesday last week. Pictures after the jump.

See also: Fabio Viviani Dishes About Siena Tavern Miami

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Panya Thai in North Miami Beach Serves Delicious Pork Intestine Soup

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Photos by Zachary Fagenson
Guay jab, also known as crunchy pork soup.
About a month ago, Panya Amporn, the owner of North Miami Beach's Panya Thai, asked his ex-wife to come back to work for the restaurant.

"An employee quit, and he called me," Judy Khuanthong says.

Back in 2003, when the pair was still married, she helped her husband open the restaurant. About five years later, they divorced.

Today, she seems rather nonchalant about her return. "We can work together; there's no need to fight," she explains.

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Chef Dena Marino's Refrigerator: Gatorade, Snacks, and Soy Vay

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Marino
Dena Marino's family-friendly fridge.
This is the third entry in a short series of posts called Inside Their Refrigerator, which takes you inside the refrigerators of Miami's top chefs.

Short Order recently spoke with chef Dena Marino of MC Kitchen. With a six-year-old son at home, she says she doesn't keep her refrigerator stocked with a ton of specialty items.

"There's definitely some great cheddar in there and some sliced prosciutto, but nothing crazy over-the-top. I don't have caviar or foie gras. We definitely have some apple sauce jars and yogurt sticks. We're a very family-oriented fridge. We have pretzel sticks, leftover pizza from MC Kitchen. There's something for everyone in there."

See also:
- Rapicavoli's Refrigerator: Hot Chef Eats Prosciutto, Fontina, and Lemon Curd
- Chef Miguel Aguilar's Refrigerator: Hot Hot Hot

Read on to find out what else is in the Bella Chef's fridge.

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Rapicavoli's Refrigerator: Hot Chef Eats Prosciutto, Fontina, and Lemon Curd

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Fruit preserves inside chef Giorgio Rapicavoli's fridge.
Last week, Short Order introduced the Inside Their Refrigerator series, taking you inside the refrigerators of Miami's top chefs. This week we spoke with chef Giorgio Rapicavoli of Eating House. Read more to find out about the foods he keeps in his fridge for late-night snacks after returning from the restaurant, and which items were made at home by his mother and grandmother.

See also:
- Chef Miguel Aguilar's Refrigerator: Hot Hot Hot


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Chef Miguel Aguilar's Refrigerator: Hot Hot Hot

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Miguel Aguilar
Chef Aguilar heats up his home refrigerator with hot sauce.
The refrigerator is the heart of a kitchen -- the magic can't happen without the fresh ingredients that are stored below 40° F behind closed doors.

So for food lovers, getting a look inside a chef's fridge is like a fashionista taking a peak at Anna Wintour's closet. That's why for the next couple of weeks, Short Order will be taking you inside the refrigerators of some of Miami's top chefs. Do they maintain their refrigerators like a holy temple or keep them emptier than your stomach after a dainty meal at an expensive tapas joint? They'll tell you what items are essential, and what they've been whipping up at home recently.

This week we talked to chef Miguel Aguilar of Wynwood Kitchen & Bar.

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Pillsbury Bake-Off: Miami's Naylet Larochelle in Running for $1 Million

Categories: Kitchen Stories

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Courtesy of Pillsbury
Who doesn't love Pillsbury? With its adorable chubby Doughboy and love-handle-inducing cinnamon rolls, it's an American institution. And in search of top baking talent, the kitchen mega-brand is giving away $1 million in a bake-off.

And because Miamians are multi-talented, it's no surprise that a local woman is in the running. Naylet Larochelle was chosen as a semifinalist by the Bake-Off Kitchen judges, and if she makes it to the next round (by popular vote), she'll head to Vegas to compete against 99 other contestants for the big prize. So rep the 305 and vote!

See also:
- Easy-Bake Oven: Hasbro to Release Gender-Neutral Version


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Red the Steakhouse's Peter Vauthy Butchers About Ten Grand in Beef

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All photos by Laine Doss
Red the Steakhouse executive chef Peter Vauthy presents a Kobe-style steak.
Red the Steakhouse chef/partner Peter Vauthy invited Short Order into his kitchen to watch the arrival of about 90 pounds of Wagyu beef. We asked him to explain Wagyu versus Kobe and why we should pay top dollar for the Wagyu experience.

Vauthy gets his meat from Lone Mountain Ranch in New Mexico, which has 100 percent pure Japanese bloodlines. Vauthy says many ranches introduce Angus beef or something else into the bloodlines because it's easier. Lone Mountain imprints the nose of each animal to ensure correct identification -- sort of a bovine fingerprint.

The cattle are raised using the traditional Japanese method, which means no stress and free access to grazing. The animals are fed a vegetarian diet, unlike some other cattle, which are fed ground-up beef.

They're shipped from the ranch humanely, not in crowded cars, and are allowed to rest for a few weeks and chill out in Iowa before they're processed. "I want to be one of these cattle -- except I don't want to be killed," Chef Vauthy quips, large knife in hand. How did he learn about this boutique ranch in the Southwest?

"When Japanese Kobe beef was no longer available, a colleague in California said that this ranch was doing something very similar with their small-production cattle and that I should look into it," says Vauthy, who also clarifies the difference between Kobe, Kobe-style, and Wagyu.

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Baja 'Not So Fresh' Mexican Grill: An Experience to Die For?

Categories: Kitchen Stories
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Photo by Ily Goyanes
Murphy's Law control center.
One of our pet peeves (a polite way to say 'things that piss us the hell off') is when people screw up Mexican food. That's because it takes either a complete nincompoop or someone who takes absolutely no pride in their work to do so. Think about it. How hard do you have to work to make something covered in cheese, salsa, sour cream, and guacamole actually taste bad?

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Kitchen Pranks: The Old Oven Knob In The Jello Trick

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Jacob Katel
Look at my knob.
"You see this knob? It's precious to a lineman, especially when it gets real busy, cause you're struggling to turn everything on. They come right off see? One thing cooks will do just to mess with each other is steal em', and hide em'. I remember being in a kitchen where some of the guys had worked together for a long time, and one of em' came in to eat with his girlfriend or somethin'. They made jello for him for dessert with an oven knob in the center. He stuck his fork in to take a bite, and...Clink. Cooks pull a lot of pranks on each other. That one's not as bad as throwing spoons in the fryer. I seen people get all burned up from that."

As told by Gonzalo Rivera, Executive Chef of La Marea at The Tides, South Beach.

Chef Cooks Lobster To Death, Feels No Mercy, Here's Why

Categories: Kitchen Stories
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Jacob Katel
Chef Jorge Cardenas.
If you've ever heard a lobster's scream as it's cooked alive in boiling water or recognize the sound of claws hammering at the plate glass and steel of an oven door then you may have worked in a restaurant kitchen.

The last time Short Order saw it happen was at Ken Lyon's Cape Cod Room at the Bath Club on Miami Beach where lobster were being cooked to death with impunity. We asked Executive Jorge Cardenas if he ever felt bad about it. Here's what he had to say:

"I was working at Le Cirque in NYC at the time for Chef Sottha Kuhn. I told chef, hey I feel bad for killing all these lobster. He said, 'Take all their rubber bands off their claws (lobster claws are generally rubber banded shut so they can't fight back). There was a whole bunch of them there all together and I had to pick each one up. They were all there snapping at me, trying to get me, trying to hurt me. After that day I don't feel bad. If they had the chance they would do the same to me."

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