Late summer / early fall is one of favorite times of year in terms of the food. Almost everything, except spring berries and asparagus, is in season right now. Lettuce and other greens are coming...
I have an huge (about 2.5 lb) sirloin in my freezer, which I am definitely planning to grill. A thermometer would be pretty useful in figuring out exactly how done this big hunk of meat is - I don...
What is the difference between lump and brickette charcoal, other than the additional ingredients in brickettes? I've heard lump burns hotter and faster, or hotter and longer.
I love to just eat them plain, at room temperature; they compete with peaches and strawberries for my favorite fruit. The aroma of a good mango is amazing.
Once I did a little experiment while making fried calamari. One batch was coated in seasoned corn flour (like cornmeal, except ground to the consistency of AP flour), and another with seasoned mas...
I once severed a tendon in the last knuckle of my right index finger. I was stupidly not using the hand guard for my mandoline. A carrot got stuck halfway into the julienne blade, and for some un...
I do not mean to criticize anyone. What I do mean to criticize is the practice of people putting on blinders when it comes to the sources of their food. This seems to occur much less among vegeta...
Was this brutal? Perhaps, but no more so than chicken production on the whole. Why is this demonstration any worse? And if it is not, then why do people only seem to get upset when it is on tele...
I actually do my bread dough in my food processor. It takes very little effort (obv.), but I also believe it is better at aerating the dough. More air bubbles in the dough before the yeast starts...
Easily my 6" chef's knife, or possibly my 3" paring knife. Nothing else even comes close in terms of the use it sees, though there are many other tools I use on a regular basis.
Definitely some sort of herb. Probably not basil, as I already have that growing in a pot, but perhaps one of the lesser used herbs like tarragon (a personal favorite).
There is one moment, which looking back on it, is probably the best example of my obsession with delicious food. I'd had microsurgery on my right index finger that morning, and thus very limited u...
I switch back and forth between drinking tea and coffee with my breakfast. I'm currently on coffee, but with the rising temperatures, I'll probably be going back to tea soon. Even hot, tea seems ...
Do I really have to start my tomato plants inside? It being May now, I would think the seeds should sprout just fine if I just planted them right in the ground.
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A simple baked potato with butter and salt is probably my single favorite dish. I don't eat this nearly often enough.
I use my 8 inch chef's knife for virtually everything. As long it I keep it sharp, I hardly need anything else.
This looks like a beautiful book, and I love simple (non)recipes. They comprise the vast majority of what I eat.
I love to have green tea in cooler afternoons and evenings. You can pry my morning coffee from my cold, dead hands though.
Late summer / early fall is one of favorite times of year in terms of the food. Almost everything, except spring berries and asparagus, is in season right now. Lettuce and other greens are coming...
I have an huge (about 2.5 lb) sirloin in my freezer, which I am definitely planning to grill. A thermometer would be pretty useful in figuring out exactly how done this big hunk of meat is - I don...
What is the difference between lump and brickette charcoal, other than the additional ingredients in brickettes? I've heard lump burns hotter and faster, or hotter and longer.
I love to just eat them plain, at room temperature; they compete with peaches and strawberries for my favorite fruit. The aroma of a good mango is amazing.
Once I did a little experiment while making fried calamari. One batch was coated in seasoned corn flour (like cornmeal, except ground to the consistency of AP flour), and another with seasoned mas...
I once severed a tendon in the last knuckle of my right index finger. I was stupidly not using the hand guard for my mandoline. A carrot got stuck halfway into the julienne blade, and for some un...
It simply would not have the same impact. The fact that it is so shocking gets it more attention, thus more people see what happens.
I do not mean to criticize anyone. What I do mean to criticize is the practice of people putting on blinders when it comes to the sources of their food. This seems to occur much less among vegeta...
Was this brutal? Perhaps, but no more so than chicken production on the whole. Why is this demonstration any worse? And if it is not, then why do people only seem to get upset when it is on tele...
I actually do my bread dough in my food processor. It takes very little effort (obv.), but I also believe it is better at aerating the dough. More air bubbles in the dough before the yeast starts...
Easily my 6" chef's knife, or possibly my 3" paring knife. Nothing else even comes close in terms of the use it sees, though there are many other tools I use on a regular basis.
My favorite version of salsa, Pico de Gallo, which is best eaten very fresh.
Definitely some sort of herb. Probably not basil, as I already have that growing in a pot, but perhaps one of the lesser used herbs like tarragon (a personal favorite).
There is one moment, which looking back on it, is probably the best example of my obsession with delicious food. I'd had microsurgery on my right index finger that morning, and thus very limited u...
I switch back and forth between drinking tea and coffee with my breakfast. I'm currently on coffee, but with the rising temperatures, I'll probably be going back to tea soon. Even hot, tea seems ...
Do I really have to start my tomato plants inside? It being May now, I would think the seeds should sprout just fine if I just planted them right in the ground.