I read a post on Sue’s blog the other day as she was making pithy observations about Ingrid Hoffman, a new Food Network show host.  At one point, she makes an entertaining and educational (yes…edutaining) digression into the use of salted vs. unsalted butter.  Her feeling is that one should never use salted butter except when buttering toast as unsalted butter […]

My interest in eating brown rice and sharing its preparation with you, dear eater, stems from the fact it is pretty darned healthy.  Sure, it is a source of carbs (brown rice has the same amount as white),  but for those that do not mind a few carbohydrates, brown rice is a far better choice than white.To […]

On the campout this weekend, I fixed the best scrambled eggs that I have made and I owe it to two things: high heat and fresh ground black pepper. To make the eggs, I cracked a dozen into a nonstick skillet, added a pinch of salt, a pinch of garlic powder, and about ten turns (quite a lot) […]

This weekend I went camping with my family who, while supportive of my vegetarianism, would not touch seitan with a ten foot pole.  (And upon first glance, I cannot really blame them…)  Still, I was able to successfully prove that I can go out into the wild, eat not a touch of meat, and never […]

I went to a class on classic cooking techniques tonight where we made a couple of different dishes including a sauted veggie medley that was fantastic.  As I am shoveling zucchini into my mouth, I feel like I’m eating resturant quality food that I cooked.  I kept thinking “These vegetables taste so much better?  What is […]

I just finished Trevor Corson’s The Zen of Sushi and I left feeling very satisfied (instead of stuffed to the gills like I normally do after just eating sushi.)  I found Corson’s narrative to be largely on point, inciteful, and generally entertaining. His style of intermixing dramatic narrative about the students of the California Sushi […]