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 13
As a child I remember going to my great grandmother’s house in New Jersey and sitting down for an afternoon of eating. The afternoon would start with this special round Italian bread, butter and strong stove top brewed coffee. Then the pan fried meatballs would be served, with the chicken soup with small pasta coming …
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 08
I was watching a show called ‘Quest for Fire’ by Rick Bayless and he talked about Roadside Chicken in Mexico, which is basically a spatchcock (butterfly) chicken cooked over coals. The flavour comes from the spice rub, which I used first as a marinade before cooking unlike the method on the TV Show. I also …
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 …
