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Stadium Food

The bad news is that The Yankees lost. The badder news is that the drinks, in the only publicly accessible bar in the stadium, are so outrageously expensive, for stunningly minuscule portions — in plastic cups — that it was laughable. But the worst news will have to wait for another game and another stadium. […]

Steak Doesn’t Have To Be Expensive

When I was just a lad, cooking for myself and, more importantly, paying for the food that I ate; I was a model of frugality (not like today, when I think nothing of using Petrus as cooking wine). I used to shop for meat at my local Safeway, which was in a great neighborhood (Rockridge, […]

Ingredients: Good, Bad and indifferent

I have always been puzzled by the huge differences in the quality of ingredients that, at first glance, seem to be similar. Tomatoes are an obvious example. Who hasn’t been fooled by  spectacular looking tomatoes that are utterly tasteless, horribly textured, and devoid of aroma? Even stuff like potatoes and carrots can vary. But most […]

Steak, and that damned salt again!

A simple meal: pan seared rib steak with Tommy’s Potatoes. Nice and easy. But once again I was blindsided by pomposity (my own). It’s that damned salt again. Instead of using my standard Kosher salt, I ground a bit of Hiwa kai Black Hawaiian Sea Salt on both sides of the steak, and a sprinkle […]

Oysters: Try ‘Em, You’ll Like ‘Em!

A long time ago, in a galaxy far, far away, I used to eat lots and lots of oysters. And not just any oysters, but great, big, fresh oysters that were harvested just a few hours or minutes before I bought them. If either of you know the geography of the San Francisco Bay area, […]

San Marzano Tomatoes

So, finally, I reveal my San Marzano tomato brand. Or at least one of them.And my dirty little secret is revealed as well; I shop by labels and pretty colors. Everyone knows that wines with nice looking labels taste better! I have simply extended that rule to canned goods. In reality these tomatoes are not […]

Great Combinations

They’re out there, those amazing, and sometimes odd, combinations of foods that are synergistic. I’m not talking about the 17-ingredient sauces that Escoffier touted. Rather, it’s the simple two-part unions that are fascinating and mysterious. They can be as simple as a hot dog with mustard or as expensive as fois gras with fruit. Or […]

Long Distance Eating

Aside from the smart-assed comment at the end, this article, by Joel Stein in Time, is exactly what I think about the whole “eat local” crap that rich chefs (yes, Alice Waters, I’m talking about you) with too much time on their hands have been peddling to unsuspecting foodies for years and, recently, everyone else […]

Butter And Beer: One Good, And One Not So Good

We had one of those “oh damn, what the hell are we going to eat tonight?” evenings. Actually, it worked out surprisingly well, but it wasn’t without a few bumps in the culinary road. The highlight was the incredible French butter. We Americans, until recently, have been used to butter being either palatable, or rancid. […]

What The @%#&! Brussels Sprouts?

I don’t know what to say. The fabric of the universe has been torn. Brussels sprouts are good. Yes, you read that correctly. They are good. Now, I roasted them in olive oil, salt and pepper, then sautéed them in bacon. But still. Brussels sprouts?Even the kids ate them.OK, I lied. They tasted them and […]

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