I will be the first to admit that this is a bit of an obscure dish. Fine, it is down right weird. Carolyn was definitely skeptical when I brought home two frozen fish cheeks that still had the fins attached. Fortunately the results were very tasty. The “collar” is actually what it sounds like–the collar […]
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The nice folks at Smith’s Edge just released a line of knife sharpeners for the kitchen and they were kind enough to send me a few of the models. I am a big fan of sharpening, which I admit is a rather dorky, but still a useful pursuit. The manual sharpeners that they sent are […]
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Photography is all about light. Because of this, photographers have many ways to talk about light. One of the most important ways of describing light is how hard or soft it is. The softness of a light determines what kind of shadow the light creates. Hard light creates shadows that have very distinct edges. The […]
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I keep meaning to do a long post on food photography, but never seem to get around to it. I started one here, but never really finished it. Posts on food photography is one of New Years resolutions, so now I have no choice but to do it! I am going to change my plan […]
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Last week I volunteered as an assistant at CulinAerie, a cooking school across the street from my office. CulinAeire has a great space with lots of professional equipment. Their convection oven makes me a little jealous. The class I helped out with was “Japanese Bistro” and it taught us all how to make some of […]
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I love baking bread using this recipe. It represents the perfect balance between work and results. If you try it, it will end up being the gateway drug to more complicated bread recipes. Don’t let the simplicity of the recipe fool you though, the bread is amazingly good. The crumb is full of small holes, […]
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“Ga-wow, this is the most amazing dinner ever!” – Luke, pretending to be Jose Andres I was in LA for work this weekend and I got to check out Jose Andres’s newest restaurant, The Bazaar, which is in a brand new hotel called SLS. It was truly an amazing and entertaining experience. I wasn’t the […]
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The most important thing to know about knife sharpening is that there is no “best” way to sharpen a knife. There are tons of different sharpening techniques and tools, but that does not matter if you never sharpen your knives! The best way to sharpen is to find the technique that you actually use so […]
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When you make more than a gallon of chicken stock, you have to start branching out and find unique ways to use it up. This recipe really wasn’t planned out, I really just threw together a bunch of stuff we had lying around. The soup end up tasting great though. I had a bag of […]
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One of the best parts of making your own chicken stock is the layer of fat that settles to the top after it’s chilled. This yellow layer of fat is also known as Shmaltz and to quote Sienfeld, “Its gold, Jerry, Gold!” After the soup has chilled you can skim the fat and save it […]
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