by Brian | Mar 16, 2012 | News
“Nostalgia” is not the prettiest word. It actually comes from Greek words meaning “homecoming” and “pain.” It’s a feeling we cannot control, but sometimes we can satisfy. Candy is part of growing up, wherever you are. Problem is, you grow up, you move away, and you...
by Brian | Mar 15, 2012 | Cookbook Reviews
Here’s an alert for urban food lovers and foodie tourists: check out the Food Lovers’ Guides to many cities in the United States. Suzen and I love the guide for Brooklyn, and the latest book, for Austin, is very impressive. Local food experts are used to produce these...
by Brian | Mar 14, 2012 | Recipes
I used to work with Navy fighter pilots who taught me the concept of scanning. How do they see a “bad guy” up in the sky? They visually scan the sky but in a very meticulous, systematic manner. You “see” detail with the middle of your eye but any motion is best...
by Brian | Mar 12, 2012 | Cookbook Reviews, Recipes
Chef and author Ed Engoron has written a very beautiful book Choclatique: 150 Simply Elegant Desserts with a very intriguing concept: make chocolate desserts using different chocolate ganaches instead of chocolate or cocoa directly. His reason, chocolate can be...
by Brian | Mar 11, 2012 | Recipes
Mayonnaise is almost as important to sandwiches as bread. It’s automatic that we spread mayo on that bread, or incorporate it into a salad filling: chicken salad, tuna salad, ham salad, … Mayo from the store is a good product....
