Seeking to foster a renewed interest in home culinary arts among experienced home cooks.
This is not a Web site for food phobic's or wellness hypochondriacs.
This is a hand forged–hand hammered 12″ skillet by Smithey Ironware. It is made of 2 mm carbon steel plate. That’s very thick. My 1959 Hong Kong carbon steel wok (at $12.87, the best wok money can buy) is less than 1 mm thick, so too the average crepes pan. At five pounds, this skillet …
Josh Niland is a young Australian chef who trained and works in Sydney. His take on how to cook, eat and think fish is inventive, thoroughly grounded, lucidly presented and beautifully photographed in The Whole Fish Cookbook. Niland champions preparing and eating the whole product, which is much in style these days among young chefs. …
Rainier cherries have the highest sugar content in the cherry family. I buy them every season for breakfast cereal, smoothies and to make ice cream. However, pitting cherries one at a time is a slow process, with hits, misses and pits flying everywhere. I hate doing it. So here’s the solution: Can’t say this is …
Located in Silver Spring, Maryland, Mia Rhee makes beautiful pottery. The pottery I like is functional everyday stuff in the kitchen, pantry and fridge, on the dining table and even the coffee table–holding all manner of products with grace, style and artful delight. My latest acquisition is a set of Mia’s rice bowls featuring a …
I’ve used a food vacuum machine for 15 years. Wore out the first one, an “external” vacuum machine by FoodSaver (still available at Costco’s). Then upgraded big time to this “internal” chamber vacuum. I buy, then portion, vacuum package and freeze individual servings of salmon, halibut, large uncooked shrimp (four to a pack), boneless pork …
Josh Donald has written an excellent tutorial on kitchen knives. Their lure, their history, their designs, their popularity, their steel types, their preferred uses and sharpening. Whew … that’s a lot in one small book but he pulls it off quite well–well enough to read it you’re into fine kitchen knives. First off, kitchen knifes …
Ain’t nothing perfect in the culinary tool world, but Staub has a contender with this large, beautiful, heavy (7 Lbs.), cast iron enameled pan. It has a flat bottom exterior, a high-sided round interior and side handles for lifting but no center handle for tossing (too heavy for that anyway). So, I would describe it …
A kitchen blow torch is hardly a must have, but it’s a quick way to brown and make brittle sugar atop of custards and tarts–creme brulee, of course. This torch is made by the same people that make the butane burner I use for Shabu Shabu (see recipes and tools). It uses the same butane …
Back in the 90s, my late wife and I almost bought a Sony Aibo but settled for a German shepherd instead. Sony sold over 100,000 of these dog-like robots before discontinuing the model in 2006. Last year, Aibo had a new liter–dubbed the Aibo ERS-1000. Designed to be a personal companion (Aibo is the Japanese …
I have a thing about fine knives. I bought my first hand made knife in 1948 while in the eighth grade and have been at it ever since. I’ve passed off a few jack knives and kitchen knives to family to make room for new ones. A few years ago I found a knife maker …
