I really hate it when I discover a product that is significantly better than my old standard. Mostly because, in my experience, the new and better is always more expensive than the old and staid and comfortable. And this stuff is no different, so don’t get excited about the possibility Continue reading “Vya: A Great Vermouth”
I will cheerfully admit that I am bored with salmon. Oh, climb down off your pedestal and stop being critical; I have probably eaten more of the stuff than you. Remember, I lived in Northern California for too many years, and salmon is, or at least used to be plentiful, Continue reading “Arctic Char: Better than Salmon”
I used chicken stock to help liquefy a marinade that I made, and I mentioned it to Tommy, of the justifiably famous tommy:eats. He commented that he has become more inclined to move away from commercial stock, in part because of his taste tests Continue reading “Homemade Or Commercial Stock? You Shouldn’t Even Ask!”
How many breakfast joints serve real Vermont maple syrup with their pancakes and French Toast — and tell you not to use your cellular phone? Well, we found one, and it was great. So great, in fact, that we had breakfast (late) or lunch (early) for four straight days. Why only four days? Well, we had to leave Continue reading “The Hatchery — Ludlow, Vermont”
This recipe was just sent to me by one of my many few readers. I haven’t tried it yet, but it looks good, and a bit different. This is a rustic style that is very well suited to the bold flavors of duck.
PETIT SALÉ DE CANETTE
Brine-Cured Duck with French Green Lentils Continue reading “An Interesting Brined Duck Recipe”
One of the reasons why risotto is surprisingly expensive — sometimes the most expensive dish on the menu — is that it is quite labor-intensive. Most classic recipes require constant stirring for about 20-30 minutes, and that costs restaurants lots of money. Continue reading “Risotto: The Conventional Wisdom Is Wrong”