Seeking to foster a renewed interest in home culinary arts among experienced home cooks.
This is not a website for food phobics or wellness hypochondriacs.
At best, one out of three whole pineapples is perfectly delicious. Got one!I’ve known for years that fresh ground pepper goes well with fresh pineapple. But here for dessert, I added a drizzle of premium light rum from Venezuela.It works–try it, you’ll like it.(As a rule when adding booze to fruit: a drizzle will do, …
I chanced upon LaBoite’s website and got a couple jars of their spice blends out of curiosity since I don’t need more spices. Their selections come with exotic, though not helpful, names such as Shabazi, Safrito, Marrakesh and Oz. But thankfully, each label lists ingredients and suggested uses. For Shabazi its “A Yemenite blend of …
The Spice Cookbook, by Avanelle Day and Lillie Stuckley has been my library reference since it was published in 1964. Not for the recipes or the authors’ innovations, which were not impressive then or now, but for the 75 page opening treatise on the spice trade and spices. Ah, time marches on and in this …
Soy sauce has been around for 2500 years. A combination of soy paste, wheat and fermentation enzymes, brewing and aging, it originally served as a salt extender–as salt was then rare and expensive. I have mixed culinary emotions about soy sauce. It takes over any dish if too much is used–even the good stuff. Store …
Think of a drizzle as a liquid garnish. Something distinct added at the last minute to the top of a dish to impart a contrasting taste of richness, sweetness or depth. Here we have the usual liquors, maple syrup and ice cream syrups and less usual–high quality extra virgin olive oil (EVOO) and aged balsamic …
There still remains in the culinary world a sauce base called demi-glace. It is made from roasted veal bones, veggies, herbs and water. Last time I made it, I started with 15 pounds of veal bones (which TLW gave me as a Christmas present) and 11 quarts of water. When I was through–some 18 hours …
A peppermill, or pepper grinder, is a must-have tool in the kitchen. Freshly ground pepper is to ground and bottled pepper as fresh pressed garlic is to dried and ground garlic, that is, flat and wholly lacking in intensity. Fortunately, grinding fresh pepper is a lot easier than peeling, cutting and pressing whole garlic. All …
I am not a fan of soy sauce. It overpowers most every food it’s splashed on and it salts up the pot. But when I saw an ad for a fancy soy sauce touted as good enough to drink, I ordered a bottle despite my reservations. At $30 a quart it had to be good …
Warm weather months are my favored time for papaya. It is a great tasting fruit, especially for breakfast, especially in the vicinity of 21.9 North and 158.4 West (Honolulu), where it always seems to taste even betterwonder why? Here is some background information on papaya drawn from an article I did for school awhile back. …
The Geezer Gourmet has a trio of hot sauce products that have been pantry items for many years. · Our favorite small bottle splash-in-a-few-drops hot sauce is called Tennessee Sunshine. To my palate, this stuff is less hot, more complex and tasteful than the others, and therefore is more versatile as a heating agent for …