Category Archives: Eating

“Cooking with Fire” with Paula Marcoux

Paula Marcoux is an archeologist and food historian who has studied ancient food preparation at remote sites in the middle east and the Nordic countries. She visited Healthy Living Market a few weeks ago and talked about fire roasting and … Continue reading

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Saratoga Wine & Food Festival leaves satisfactory aftertaste

Last weekend’s Saratoga Wine and Food Festival seemed a bit more laid back than in prior years. The crowds were just a bit lighter and as a result the lines were short and there was plenty of room for standing … Continue reading

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The 2014 Saratoga Wine & Food Festival is THIS WEEKEND

Yesterday I found a parking spot in downtown Saratoga Springs, New York. That means two things: the track season is over. And the annual Saratoga Wine & Food Festival is coming up fast. This year’s event snuck up on us … Continue reading

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Why I love Crystal Hot Sauce

Do a web search for “Crystal vs Tabasco” and you’ll find lots of Louisiana stories about how one po-boy restaurant uses one, another the other as a matter of personal preference. Buy two bottles and try them side by side … Continue reading

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Gourmet vs. Gourmand Litmus Test

Are you a gourmet who eats slowly and deliberately to enjoy the nuances of the food? Or a gourmand who gets so much pleasure from the process you like to shovel food into your mouth with both hands? Here’s a … Continue reading

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Tongue Casserole (or, what hath mom wrought?)

The folks at Vintage Recipe Cards tickled a number of readers’ fancies with my shared post on Fish Sticks with Pineapple, so here’s another idea-starter for tonight’s dinner or maybe that canasta get-together. I am impressed at how, at the … Continue reading

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Red Boat Salt: just get some now

I have previously written about the nectar which is Red Boat Fish sauce and why, considering the modest premium compared to generic nuoc mam, there is no reason not to make it your default fish sauce. Now Sam Luu, the operations … Continue reading

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Recipe: Couscous with orange juice and fruit

Annie Sommerville has a wonderful recipe in Fields of Greens for couscous salad with pine nuts. Here is a variation that uses ingredients I have on hand at the place I stay in San Francisco. it’s a great accompaniment, served … Continue reading

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Is this the best Banh Mi?

After the event with Andrea Nguyen the other night, I sat down to read her book. She rightly describes banh mi as a synergy of bread, protein, vegetables and condiments which must be in the proper proportions. Synergy? When properly … Continue reading

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Banh Mi secrets from Andrea Nguyen

While in San Francisco I attended a launch party for The Banh Mi Handbook, the new book from Andrea Nguyen of Viet World Kitchen. This gave me the opportunity to ask her a couple of questions about bahn mi preparations … Continue reading

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