chickpea salad in bowl

The Unorthodox Epicure — Easy Peasy Chickpea Salad

There have been plenty of times that I’ve mocked delicious restaurant fare, but it was always planned. Take Schlotzsky’s, for example. I ate their funky sandwiches for 20-some-odd years before finally making a copycat worthy of sharing with my 19 loyal readers. Same thing with Pizza Hut’s Supreme Sandwich. I grew up on it and […]

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

chickpea salad in bowl

The Unorthodox Epicure — Easy Peasy Chickpea Salad

There have been plenty of times that I’ve mocked delicious restaurant fare, but it was always planned. Take Schlotzsky’s, for example. I ate their funky sandwiches for 20-some-odd years before finally making a copycat worthy of sharing with my 19 loyal readers. Same thing with Pizza Hut’s Supreme Sandwich. I grew up on it and […]

Bread Cheese — Just warm and cube it, and let your taste buds run wild.

Food Snob Chronicles — Bread Cheese. Who knew?

I know my Manchego. Bries and Blues — well-rounded. I’m even sharp when it comes to Cheddars. But Bread Cheese? What in tarnation is Bread Cheese? Lucky me. I found out in the most unlikely of ways. ‘Adam, you’ve got to try this cheese,’ Catherine told me as I dodged scooter-drivers and cart-pushers at my […]

SousVidePicatta

The Unorthodox Epicure — Sous Vide Chicken Piccata

Leave it to the French to render an Italian recipe better than the original. And we Americans also contributed, surprisingly enough. I’m talking about sous vide, a simple but relatively recent method of cooking under pressure in water — at a constant pre-set temperature. It was a cooperative development of French and American engineers, and […]

Bratwurst on bun

The Unorthodox Epicure — Presenting The MegaWatt (aka ‘The J.J. Watt Dog’)

It’s nice to know people. No, I don’t know J.J. Watt. Ashamedly, I’d never really heard of him before moving to the Houston area a couple years ago. But trust me when I say that the mere mention of his name in these parts makes men stand up and salute, and women shudder with delight. […]