Tag: kdweeks
group name: kitchentricks
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November 25, 2007 02:14 PM EST --
D uring my long absence from East Tennessee there were three things I missed most, in fact they're the only three things I can specifically recall missing. Not surprisingly, they're all food. . . .
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June 26, 2007 02:04 PM EDT --
A recent piece in Slashfood highlighted studies that linked curcumin, a compound found in turmeric, to reduced risk of cancer and Alzheimer's Disease. Turmeric is the spice that gives curry powder . . .
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August 27, 2007 11:13 AM EDT --
I know some chefs, quite a few actually, who argue that details such as the carbon content of a knife or the construction of a skillet don’t matter. What matters is the chef's knowledge and skill. . . .
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November 16, 2007 06:25 PM EST --
This article was originally posted in 2006.
T hanksgiving is America's best holiday. It's unencumbered with gifts and cards and similar commercial holiday paraphernalia. There is no long, . . .
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February 25, 2007 02:54 PM EST --
These days "Kevin" is, if not a common name, not unusual either. But it was unusual when my parents named me that. In fact I only knew of one other "Kevin" until I reached college. . . .
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August 02, 2007 10:18 AM EDT --
Traditions come in all forms, sizes, degrees of formality, and frequency. They are a way of proclaiming who we are, of acknowledging special events, of defining our relationships. They are affirmative . . .
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August 22, 2007 04:15 PM EDT --
"Where's the tamarind?"
"Tamarind?"
"Tamarind!"
The Paisano was now looking in cabinets that held only pots and pans, perhaps assuming I had . . .
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August 22, 2007 04:43 PM EDT --
Back in the early '60s the burgers sold for 12 cents apiece; my mother could feed herself and three kids for about $3.00 and during the summer she did so once every week or so. The four of us sat in . . .
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December 28, 2007 03:31 PM EST --
W hen I was a growing up, one of the jobs assigned to the kids at Thanksgiving and Christmas dinners was making the cranberry relish. We had a hand-cranked grinder and the recipe called for ground cranberries . . .
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April 07, 2009 10:37 AM EDT --
M y stomach is rumbling. Well, not really rumbling so much as gurgling, burbling, growling, and I could swear it just made a barking kind of noise. (Frankly, the barking has me a bit worried.) You see, . . .
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July 13, 2007 01:17 PM EDT --
There are three primary issues associated with biological contaminants in meat. These are the temperature at which the contaminant is killed, the amount of contaminant present, and the location of the . . .
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September 05, 2007 11:21 PM EDT --
Thinking back on it, I decided the Paisano's irritation about my lack of tamarind was actually a complement. He had assumed my pantry was complete -- I couldn't remember his ever needing an herb . . .
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May 21, 2008 03:51 PM EDT --
This is the season when home cooks become caterers, the time of year when the online cooking consulting company I work with is inundated with requests for help from people planning events. A typical . . .
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July 25, 2007 11:04 AM EDT --
Russ Parsons' first book, How to Read a French Fry (2001, Houghton-Mifflin) was an imminently readable and entertaining (assuming the topic interested you) tome about the science of cooking. Sadly, . . .
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March 05, 2007 09:10 PM EST --
Just as there are religious fundamentalists and evangelists. There are food fundamentalists and evangelists. Hell, I may be one — witness my homemade corned beef as an effort to find and, in . . .
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March 23, 2007 08:06 PM EDT --
On Wednesday Farmgirl Susan, kitchenMage (both fellow Gather Food Correspondents), and I launched A Year in Bread. A Year is a blog dedicated to baking bread (and rolls and buns and even pizza). . . .
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August 11, 2008 02:03 PM EDT --
I came home the other day with a bottle of grappa. If you're unfamiliar with it, grappa is a sort of clear Italian brandy made from the grape skins and pulp left over after making wine. Until recently . . .
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April 17, 2007 12:03 PM EDT --
As a cooking instructor, the single most frequent question I’m asked is, “What kind of pans do you have?” American’s are probably the most brand-conscious consumers in the . . .
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July 14, 2007 12:37 PM EDT --
Reaching to your knife rack, you grab your chef's knife. With your other hand you pull out the steel and, with a few quick strokes, realign the knife's edge. Over time, using the steel becomes . . .
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July 29, 2008 08:16 PM EDT --
E alier today I posted a link to a column I wrote titled "Necessary & Efficient" about kitchen gear. The comments got me to wondering what people's most favorite kitchen gadget . . .
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