Category: writing

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Fat, Flavor and Cheese

A quote from this article–pointed out by Ellie Krieger on twitter–on American cheese producers and the struggle to slim down their offerings really resonated with me. Most of the article is fairly scientific about cheese production and what the reduction in fats and sodium will do, but anyone who’s tried to eat or cook with reduced-fat or fat-free cheese will probably agree with this sentiment…

“When you take a lot of the fat out, essentially cheese will turn into an eraser…”

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How to Quickly Peel a Head of Garlic

SAVEUR Executive Food Editor Todd Coleman has a great technique for peeling an entire head of garlic in less than 10 seconds, no knife required. I’ve seen tricks for quickly peeling a clove at a time, but never for peeling...

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Nigella’s Cozy Kitchen

In what I’m sure is a promotional move for her latest cookbook, Nigella Lawson has penned a short article for the Wall Street Journal on her essential cozy kitchen. ‘Kitchen’ is probably one of the most evocative words in the...

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Ice Sculpting… not just for weddings anymore!

I admit that I have pretty much given up on Food Network. In terms of programming, I will watch Barefoot Contessa, Good Eats and perhaps any rerun of a Nigella Lawson or Jamie Oliver show–both of which are now found...

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Bohemian goes Barefoot, Pt. 2: He Cooks

So where was I? Ah yes, I’d gone out to Arlington in the middle of a workday, waited 2 hours in the warm and muggy rain and got shuffled past Ina Garten as she swiftly signed 2 books for me...

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In Praise of Nigella

Even though it’s unlikely, I have said that if Nigella Lawson were to do a book signing stop in DC this year, it would make 2010–cancer aside–the best year ever. Since Sara Moulton was dumped from Food Network and they’ve...

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Bringing Pickles (not back) Back

A few months back there was all kinds of fuss in the cocktail world about the “pickle back”. A shot of pickle juice served after a shot of whiskey, lauded by many as a great combination. Pickle juice cocktails were...

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Fall is here . . . at Starbucks!

Confession time: I have never cared for Starbucks’ Pumpkin Spice Latté. You may commence pelting me with scones at your leisure. I do, however, love the fervor with which its return is welcomed every year–this being the 7th–by Starbucks fans...

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Appetite comes with tweeting…

This is less of a blog entry and more of a public service. When you follow restaurants and other food-related businesses on twitter, let it be at your own risk! It’s bad enough following and chatting with my fellow foodies...

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100 Restaurant No-Nos?

I was waiting for this list to be complete before saying anything about it. NYT writer/blogger Bruce Buschel has written a list of 100 Things Restaurant Staffers Should Never Do in two parts: Herewith is a modest list of dos...