I’ve wanted to try Dim and Den Sum for over a year. To put it lightly, they’re famous around here in the Land of Cleve. They’re one of the first food trucks to show up around the midwest. And while all you west-coasters will be rolling your eyes, we take a little longer around here […]
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But I think I forgot the safety word. I stopped in my local Penzey’s Spices today to restock on a few of my favorite things. Namely the Szechuan Peppercorn Salt, but walked out with a few more things I use all the time: chipotle powder and ancho powder. I absolutely love this store. They procure […] Not to be out-done by my old-country brethren and sisterren, I bring you the obligatory short post that shows I still have one or two tricks up mein sleeve. Although not so much in the German way. The sausage is weak with this one. …Yeah, that’s what I mean. Anywho, I love my Crock Pot. […] As spring leaves us and summer begins (ok, that was a month ago), it’s time yet again that the regional farmers’ markets fire up and appear on street corners and central squares. Fantastic. Admittedly, I’d rather they didn’t shut down at 1:00 PM EST here in Cleveland where I live, as most said markets occur […] This one will be a quickie. ….
I’m a writing tutor and format reviewer for theses and dissertations. I’m remarkably underpaid, but thank goodness my work is appreciated and my job satisfaction exceeds those of pole dancers and sanitation workers. Come to think of it, I whore out my talents to rid the world […] Something of a follow-up to Falquan’s wholly entertaining, informative and useful (but otherwise totally crap) advice on blade usage in the kitchen here. Since many of you may be sitting at home or work, your fingers trembling with the urge to slice, chop and pare but your stomachs turning at the thought of those aforementioned […] Life sucks. And then you have to chop onions. There’s little that is more tedious with regard to preparing and cooking food than all the chopping, slicing, dicing, smashing, thrashing, binding, grinding, thrusting, groaning, moaning and screaming. And if you’re not doing all those in your kitchen, you’re doing it wrong… …with your knife. […] You can learn more from failure than success. But not without giving it the old college try. […] Falquan is right. Foodies cannot help but talk about food when they be conversatin. Just so you don’t get the idea that each conversation is filled with words like macerate [read: soak in booze, baby!], dragée [read: tiny, silver balls.], or Scotch Woodcock […] The story of of how I became a foodie, and what being a foodie means to me. […] |
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