by Brian | Oct 9, 2011 | Recipes
For your dessert, your ice cream, or your hot chocolate, I think the best way to describe whipping cream is how a car salesman was describing a fire extinguisher to me: he called it a mandatory option. I did not buy from him. But I surely do agree that whipped...
by Brian | Oct 8, 2011 | Recipes
The potato. Not noble looking. Not terribly interesting at first glance. But, oh, how versatile and vital to so many cuisines. There are simple ways to use potatoes: baked. And there are more clever ones: gnocchi. There are complex ways that we crave: French fries,...
by Brian | Oct 7, 2011 | Recipes
How much cheese do we make? Where is it made? Thanks to Professor Ito at Kyushu University we have the pretty dramatic data in the graph here. The world now makes about 14,000 units of cheese a year, a unit being 1000 tons, actually metric tons. That’s 14,000 units X...
by Brian | Oct 7, 2011 | Restaurant Reviews
Foodies come in many styles. There are the omnivorous, curious types who will eat anything from anchovies to beetles — plus the rest of the alphabet. There are discriminating types, ones who have favorite cuisines and rarely stray. Say, someone devoted to...
by Brian | Oct 5, 2011 | Cookbook Reviews
“We need more chocolate,” Suzen said. I’ve waited twenty-six years waiting for her to say that. It’s so comforting to know that finally I have had some influence on her. I do recall the morning after we were engaged, when she went downstairs and emptied my...
