Classic Roasted Chicken — I think Julia Child just might approve. Your guests will for sure.

Food Snob Chronicles — Chicken 101: Getting to know your fowl

If you insist on political correctness, stop reading now.  If you are still reading and believe that equality should run earth’s gamut, go ahead and delete your browser history as you now leave.  If Tofurkey is on your Thanksgiving menu, you’re welcome to stick around, but I’m not sure why you’d choose this place over […]

TRUC DÜ-ˈZHƏR

NaCl in a nutshell

Wars have been fought over it; it’s been used as currency; and it makes our eggs taste better. But salt also toughens bean skins, and breaks down egg whites when added at the beginning of cooking. Sodium chloride also pulls moisture from raw vegetables, which is great for eggplant, but not so good for mushrooms. Salt soups and stews near the end of cooking as well. Why? Because they reduce as they cook, enhancing any salt that might already be in there. Added too much salt? There might be a fix. Add additional liquid, or peel and quarter a potato, add a chunk or two and simmer with the soup. Discard the salty potato. (7/12)

Recent Rants

Classic Roasted Chicken — I think Julia Child just might approve. Your guests will for sure.

Food Snob Chronicles — Chicken 101: Getting to know your fowl

If you insist on political correctness, stop reading now.  If you are still reading and believe that equality should run earth’s gamut, go ahead and delete your browser history as you now leave.  If Tofurkey is on your Thanksgiving menu, you’re welcome to stick around, but I’m not sure why you’d choose this place over […]

Golden Pumpkin Tassies - A new Thanksgiving tradition?

The Unorthodox Epicure — (Recipe): Golden Pumpkin Tassies

I grew up eating the bite-sized Pecan Tassies made famous by Southern Living magazine. Still do, in fact. But the tangy rich tart shells are also delicious with other fillings. If you can get your hands on a Cushaw Pumpkin, do it.  (I used Cushaw pulp for the recipe in the picture; hence the ‘golden’ […]

Texas-style Competition Chili — This is the stuff legends are born from.

Food Snob Chronicles — Texas Chili 101

First things first. Chile is the country and the fruit. Chili is the concoction. Who makes the best chili? Well, that all depends on where you live. If you are an Ohio native, you prefer your chili spiced with cinnamon and cloves and served over a bed of spaghetti. If you are from the northeast […]