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When I hear that something came from Williams-Sonoma, my initial suspicion is usually that it’s either A. overpriced, B. unnecessary, or C. all of the above. Their cookbooks, however, tend to be pretty decent in my experience. (At the MSRP they do run dangerously close to falling into […] Yes, it’s that time of year again. Gift-giving time. Perhaps you, dear reader, are tempted to find an interesting kitchen gadget to give as a gift to someone you know. Or perhaps someone you know may gift one to you. This can be great, and fun. But it can also be a colossal disappointment. For […] This Monday I attended a cooking demonstration/interactive chicken processing class, delightfully referred to as Chicken 101. It was put on by my CSA (yup, I’ll pretty much pimp these guys anytime) and Cleveland farm-to-table legend, Parker Bosley. He’s an absolute delight and knows way, way more about food and farm-to-table than I ever hope to. […] Stats: Blade: 210mm long; mirror polish, hammer finish; SG2 steel (target 63 HRC); double-bevel edge Handle: oval cocobolo pakkawood Weight: 212g Price: $125 discounted ($200 standard) Yay, it’s another knife review! This time we’re looking at the 8” chef’s knife from Miyabi’s flashy and (relatively) new Artisan line. We’ll begin with the obvious. The […] I don’t expect it’s any secret that I enjoy an adult beverage or 7. And while vin rouge is my true poison, I do loves me a nice whiskey. Frequently. This brings up two intertwined issues. One: I enjoy whiskey at an ever so slightly cool temperature, and two: I enjoy whiskey neat. The simple […] Gais. SRSLY. I shouldn’t be able to make stuff like this. Look away, it’s pornographic! This is butternut shrimp scampi with rosemary linguini and nearly-garden peas. Parmigiano-Reggiano wisps atop for extra slut points. This shouldn’t have occurred in my brain. It’s too advanced. Hold me! If I do anything like this ever again, […] We’ve already established that Jacques Pepin is a boss. And his pimp, Julia Child, kept her pimp-hand strong by letting us all know that, “a well roasted chicken is the sign of a really fine cook.” Shut up baby, I know it! The problem, however, is that I’m notorious for completely messing up every roast […] When you start with quality ingredients, it’s shocking how little is necessary to make something incredible. This heirloom tomato, for example: This requires salt and a mouth in which to stuff it. That is all. And yes, my favorite bamboo cutting block has huge gouges in it. I only use it for vegetables and […] I’ve got a new obsession. And it’s kinda like big butts in some of the more obscure dialects. But I cannot lie. In fact, it’s called Lucky Peach (Momofuku if you nasty), and it’s contents are collected by the wonderful bunch over there at McSweeney’s and a few other guests. It occurs quarterly and looks […] As much as I enjoy grocery shopping, said task properly executed is an endeavour that must be undertaken with great patience. It is a task that cannot be accomplished in an hour by any craft that we here possess. It’s black gates are guarded by more than just the Salvation Army bell ringer. […] |
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