Some thoughts on when a good thing goes bad…
I’ve been working on a few projects lately. The art of cooking is a lot like the art of living. Sometimes it is a labor of love; mostly it is a love of labor, as Gary Danko told the SF Examiner recently.
And sometimes, no matter how much [...]
Daniel: When I was a kid we were so poor…
Chorus: How poor were you?
Daniel: We were so poor we only had four tastes!
Anyone else remember when we only had four tastes: sweet, salty, sour, and bitter? Nowadays you lucky kids have ‘umami’ too, normally described as the non-salty savor of foods such as cooked tomatoes, [...]
This is a tagine. A tagine is a North African cooking pot. It is also the name of the stew cooked inside the cooking pot, a stew of meat (usually cheap cuts) spiced up with almost anything – olives, apples, raisins, quinces, apricots, cinnamon, figs, eggplants, ginger, cumin, saffron, turmeric, eggs, almonds, and especially preserved [...]
When in Thailand last year I became addicted to a simple little preparation called som tam, green papaya salad. In its simplest form, som tam is a blend of the four key flavors of Thai cuisine: sour (limes), salty (fish sauce), hot (Thai chilis) and sweet (palm sugar), with plenty of neutral shredded green papaya [...]