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 not […]
Am I in danger of becoming an egg snob? Maybe. But it has long been said that better ingredients make better food. With that in mind, I can now say that free-range, cage-free eggs taste better than factory, stuck-in-a-cage, never-seen-sunlight, is-that-a-chicken-or-an-egg-machine eggs. Before I tell you about my egg-tasting experience today — one that was […]
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