So you’re wondering what I mean when I talk about “sous vide” or “garlic confit”? This page has the answers – watch for updates.
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This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Unported License.In the Kitchen
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- Answers!
- A salty debate.
- Basil.
- Beans on toast.
- Bitter fruit.
- Bloody good.
- Bring it on home.
- Buddha’s hand.
- Building a better wing.
- Butchery.
- By the bay.
- Cardamom memories.
- Carrot top.
- Chocolate mousse, with a twist.
- Chorizo, and a butcher’s instructions.
- Citronella.
- Cooking with gas.
- Crumbling down.
- Cured salmon, gravlax, what have you.
- Eat Drink Man Woman
- Erudition.
- Fish tales.
- Fried green tomatoes – the myth and the reality.
- Garlic confit – delicious or deadly?
- Gnocchi.
- Gritty.
- Hambone.
- Happy New Year, food people.
- Holidays.
- In a pickle?
- In a while, crocodile.
- International house of breakfast.
- It’s in the can.
- Jack and Coke – and meat?
- Kitchen equipment.
- Knife basics – what do you need?
- Korean barbecue.
- Mayonnaise.
- Meat How-to’s
- Mrs. Crabapple.
- Mulling it over.
- Nothing sticks to this.
- Nuts about fats.
- Olive oil.
- One-pot meals.
- Panna cotta.
- Pâte à choux tricks and tips.
- Photo finish.
- Pining away.
- Pizza – on the grill, or in the oven.
- Popovers.
- Pumpkin.
- Quince.
- Retherm, or not retherm – that is the question.
- Rillons, not rillettes?
- Sage advice.
- Salt – the dark side.
- Salt.
- Salty shrimp and food safety.
- Savoy.
- Shredded.
- Sorrel.
- Special occasions.
- Spicy tofu.
- Stay cool.
- Stew for a crowd.
- Taking stock.
- Thanksgiving answers – turkey, stuffing, and more.
- That’s “chow-dah.”
- Tinfoil hats and such.
- To heat or not to heat?
- Tomato leaves – friend or foe?
- Top scallop.
- Tough times in the meat department.
- Turnips.
- Under the sea.
- Vegetables.
- Wabbit season.
- Weeknight basics.
- When life gives you lemons …
- Ask Me?
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- Me/dia.
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