The “Core” of the Wheel…
07 Sep, 2011
A forty kilo wheel of real Parmiggiano Reggiano (passed inspection and all) is a foodie icon.
07 Sep, 2011
A forty kilo wheel of real Parmiggiano Reggiano (passed inspection and all) is a foodie icon.
24 Aug, 2011
Another single-use (actually dual use — push and pull) kitchen implement for readers’ edification and amusement.
10 Jun, 2011
No, this isn’t another porky post. :) Marketman is recovering from a 27-hour door to door journey to get to the U.S. east coast. These long-haul flights are definitely getting harder and harder to do as I get older. As soon as we got through the airport in a small New…
09 Jun, 2011
It might seem counter-intuitive that punching tiny holes into pork epidermis (skin) would yield incredibly crisp skin. But it does. The chinese have known this for centuries(?) and aggressively prick their roast pork all over, before deep-frying, to achieve this amazing, blistered, crisp and caramelized skin. This method was the inspiration…
22 May, 2011
I love maple syrup. Even managed to experience it being tapped and made right before our eyes in this post from a couple of years ago, while in New Hampshire one cold, wet Spring. So it doesn’t surprise me that I also loved this maple butter, a gift from Canadian house guests…
20 May, 2011
Few things get my salivary glands pumping like a seriously tart green mango. And few memories of “contraband” and “illicit” food from grade school bring bigger smiles to my face than these sweet and savory marinated mango slices from street food vendors or shops/counters that sold champoy, dikiam and the like in local…