Buying and eating local, sustainable food is a statement of your values and your political stance on the environment, on your health, on culinary excellence, and on the ethical and humane treatment of animals. Supporting a local business that provides local, sustainable food is likewise a statement of values and politics. Every day, each and [...]
It’s important to use fish that is as fresh as possible when making sushi or sashimi at home. Tilapia is a very common fish to find swimming in the fish tanks at Asian supermarkets – it’s cheap, it doesn’t have too many small bones, and works quite well when steamed whole. On a whim, I [...]
I’ve gotten compliments from my friends and family for the food that I’ve made, but I received the most enthusiastic raves for my cooking these past two nights. The secret is no secret at all: I made some seriously kick-ass vegetable stock from scratch and used it in my dishes. Good food really does come [...]
Enjoying food is about flavor, texture, aroma, and visual appeal. And yeah, okay, nutritional value too. If any of those elements isn’t up to snuff, the food isn’t good. Unfortunately, the food industry today is about producing volume, not about producing food that’s actually good. It’s about quantity, not quality. Feedlot beef has no beefiness [...]
Making excellent sushi means making excellent sushi rice. No matter how good your fish is, if the rice sucks, your sushi sucks. Unfortunately, my sushi sucks. I’m working on it, though. I know that apprentices in real sushi restaurants – not the all-you-can-eat variety – can take years to perfect their sushi rice. I might [...]
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