Sea Salt has been making it big lately. It is lovingly added to menus as an extra flourish. It is add in recipes to make them seem more sophisticated. This is all because it is being touted by Food Snobs and culinary band wagon wanting to make sure they are part of the latest. This […]
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The Champange Mango
There is no such thing as a bad mango… or atleast I haven’t found one yet. However some mangos end up being better than others. Champange mangos are of the variety Ataulfo. Like all mangos of that variety they are free from the stringy, fiberglass-like, fibers that other mangos have. The texture of a ripe […]
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Easy Focaccia
Focaccia is a nice simple bread that is great for sandwiches. There are lots of different recipes out there. This one produces a nice simple loaf that is good for 6-8 sandwiches or some serious snacking! It is also one of the simplest bread recipes out there, what more could you ask for?! There are […]
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Grafton Village Cheddar Cheese
The Grafton Village Cheese Company produces some of the best cheddars you can find. Their cheddar is so good it makes Cracker Barrel and Cabot seem like Velvetta. Carolyn and I stopped by their factory over Christmas and got to try a number of their cheeses. Vermont is known for its cheese. In the days […]
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Pan Seared Steaks
Steak is one of the most basic dishes you can make. All you do is lightly oil, season and apply some heat. A good steak has a nice crust to it, that is not charred and should be tender and just done in the center. You would think it would be hard to mess up, […]
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American Sandwich Bread
Verdict: This is about the only way you can get a good loaf of sandwich bread these days. The recipe is pretty fool proof. I have made it a number of times and it has worked every time. Yeast makes all of the good stuff happen. I like yeast. Nothing like a little well kneaded […]
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Lemon-Anise Biscotti
Verdict: A good recipe that is easy to make, tasty and the final product comes out looking pretty professional. I would recommend this! Eggs make it yummy! I have never really made many pastries, but I was thumbing through my favorite cook book, The New Best Recipes from Cook’s Illustrated, and came across a recipe […]
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The Science Behind Meat
A lot can be said about meat in general. It may seem like Chicken and Beef have nothing in common, but they actually share a lot… because their Meat! I am can’t say I am an expert in this area, but Harold McGee is! I have gleaned this information from his excellent book On Food […]
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Rubio’s Fish Tacos
Tonight I went to the birth-place of Fish Tacos for dinner. Ok maybe not the birthplace but the place that popularized it in the US and made it San Diego’s “signature dish”. Ralph Rubio brought the fish taco to the US and San Diego in 1983. He first tried them while down in Baja for […]
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Cream of Tomato Soup
Cream of tomato soup is irresistible when it is good, and pretty disgusting when it is bad. It is the perfect soup to chase away the end of winter blues. It is rich and tomato-y and the cream gives it a great body and silky texture. It is best to get whole tomatoes and seed […]
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