… especially when it comes to flipping omelets. And when I say flipping, I mean the entire omelet. As in, get a little bit of air. I am a person that likes to do things the “right” way, so, after watching a chef flip an omelet at a recent trip to a hotel, I wasContinue reading “Non-stick is NOT evil…”
As far as I am concerned, fresh wins every time! And that feeling was brought forcefully home when I spent some time recently in a kitchen, watching a brother blend FRESH green herbs (examples: rosemary, thyme, parsley) and olive oil into a marinade for the best ribs I have had in a long time. EvenContinue reading “Fresh vs. Dried, World Series of Herbs…”
Even though I no longer endorse R. Kelly…I have to borrow his phrase for this post. Usually I do NOT throw out product endorsements in my blog but…I have to say this…Dalstrong Knives has made a winner with their Gladiator series 10″ chef knife! It’s balanced such that it feels like an extension of yourContinue reading ““Usually I don’t do this…but…””
The beautiful thing about cutlery is that good cutlery makes you a better cook. It makes your food look evenly sliced and diced, and since we eat with our eyes first, that always helps. And beautiful (read: beautifully sharpened) cutlery makes great pictures in and of itself.
In the dead of winter – beginning of spring? You bet! Can you think of a better time?
So, I was recently asked by a follower, what moves me about cooking. Naturally, I couldn’t nail it down to one thing, or feeling, so…here you are: The blood boil and rush of adrenaline when anyone suggests that there is any barbecue superior to that of North Carolina (shots fired, if you feel strongly, comeContinue reading “What moves me about cooking…”
LOBSTER: 3 lobster tails (roughly 4 ounces per tail), as fresh as you can possibly get them Melted butter for brushing Pinch of salt Pinch of pepper Pinch of dried basil BUTTERY SCAMPI SAUCE: ½ cup of butter (4 fl. oz) 3 cloves of garlic ½ tablespoon of dried tarragon (0.25 oz) 1 teaspoon ofContinue reading “Uncle Bert’s Lobster Fettucine with Buttery Scampi Sauce”
Since Les asked, ye shall receive – this is how I have fun with the Smoking Gun…
Hello all! Apologies that we missed last week, but it’s hard to cook while you’re coughing up a lung. I feel a lot better now, and I missed y’all! While sleeping and staring at the ceiling in bed, I thought about things that I use to make things easier for me in the kitchen, andContinue reading “Recovering…thoughts on gadgets…”