Feb 14
It never ceases to amaze me that rice is one of the most versatile vehicles in which to convey flavor, texture and even aroma, yet it is so simple to prepare. If one can evolve from “one-minute cooked rice” or even the pre-cooked rice that is frozen and only requires to be steamed in a …
Feb 12
“A cook turns a sausage, big with blood and fat, over a scorching blaze, without a pause to broil it quick” a quote from Homer’s Odyssey was most likely referencing a blood sausage (Kishka) such as pictured to the left is of Slavic origin and literally means “gut” or “intestine”. Traditionally blood sausage is found …
Feb 12
Having been raised in the northeast and enjoying the pleasures of ethnic delis there are a few foods that I have truly missed while living in Houston, TX since 1996. It is not that you cannot find good bread in Houston or a well made sandwich, but it is difficult. In addition to this, the …
Feb 12
I admit my passion for Reuben Sandwiches borders on an obsession, but the combination of rye bread, corned beef, thousand island dressing and swiss cheese on the surface is a contradiction of textures and flavors that when combined creates an experience that is has few equals in the world of sandwiches. Despite there only being …
Feb 05
It has taken a long time, but I’ve found it at last, a proper American Pilsner Lager. However, a little bit of background history first. Over ten years ago when I first started to visit the U.S.A, to be quite honest. it was, quite literally a beer desert. There was very little beer to choose …
