I found the link while reading another famous food authority who irritates me (but only sometimes), Mark Bittman. Don’t stop after reading the linked article; this is an interesting and well-written food blog.
The taste of a Manhattan that is shaken, compared to one that is stirred, is radically different. Why, I have no idea. But it proves some profound point that I have been trying to make for a very long time. Unfortunately, the point is floating lazily around my brain, not quite visible enough to be clear.
Yes, I have been a slug, or maybe just so boring that I deleted a few posts lest my many few readers fall over and smash their noses into their keyboards in boredom — and then sue me for intentional infliction of emotional distress. The problem is that I had a few things that I wanted to write, but when I actually put finger to keyboard, I thought to myself, “what are you, a moron?”
Soon. I promise, soon.
I like gadgets as much as the next guy, but the vast majority of my cooking-tool use revolves around a couple of wooden spoons and my trusty tongs. The spoons are great because they don’t scratch anything, and their edges conform to the corners of most pots and pans. And don’t minimize their Continue reading “Silicone Spatulas And Chimpanzees”
Not really. I love hamburgers, and unlike most restaurants, I understand that making a good one is a difficult proposition. I’m not going to bore you with my list of the best hamburgers, and I’m not going to irritate you with my opinion of the best way to cook them. What I am going to discuss is the uncomfortable Continue reading “The Lowly Hamburger”