Category Archives: Food Heroes

Inspired and inspiring cooks, bakers, producers and purveyors of food.

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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Food photography tips from Evi Abeler

At today’s excellent TECHmunch blogger conference, food photographer Evi Abeler shared some ideas to make our photos more appealing from an appetizing and artistic perspective. Evi has a strong academic background, credentials with many familiar food websites and magazines, and … Continue reading

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Chef’s farm-to-table meal at All Good Bakers in Albany

I was happy to participate in the first ever farm-to-table meal at All Good Bakers, whom I wrote about this time last year when they were primarily a vegan restaurant. Britin’s excellent house-made butter became the crossover drug and they … Continue reading

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My visit with Mike Hinkley at Green Flash Brewery

Mike Hinkley, founder and CEO of Green Flash Brewery in San Diego, is a genial guy. But when I asked him how someone might make an easy transition from drinking Coors or Bud to his brews, given that there are … Continue reading

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A talk with Duncan Werner, inventor of SideKIC

While in San Francisco last month for the Fancy Food Show, I sat down with Duncan Werner, inventor of the ICA Kitchen SideKIC. This is a gadget that combines three of the four requirements for sous vide cooking: a heating … Continue reading

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Institutional cuisine not an oxymoron at Austin’s Querencia

When my mother told me she loved the food at her new retirement home, I was concerned. She is on a salt-restricted diet, and treats dropped off by well-meaning neighbors have occasionally resulted in a trip to the ER. Last … Continue reading

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A brisket revelation at Snow’s BBQ

This morning I made the 90-minute journey from Austin to Lexington, TX to once again partake of what’s often called the world’s best barbecue. (Since each hunk of meat and chunk of wood is unique, there can be no objective … Continue reading

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Taste test: Country-Style Miche

A miche is a rustic loaf made with levain and flour that has retained most of its outer coating of bran and aleurones. Its most distinctive feature is its volume: the typical miche is 4 pounds or more and spreads … Continue reading

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Going local at All Good Bakers

I got into a conversation with Britin and Nick Foster at All Good Bakers, a bakery and daytime eats spot in South Albany, because I criticized their bread in a Yelp review. They responded online and asked me to come … Continue reading

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My visit with master baker Jeffrey Hamelman

Last month I journeyed to the bucolic village of Norwich, VT to attend a workshop at the King Arthur Flour Education Center. The town itself is worth a visit… a peaceful hamlet across the Connecticut River from the beehive of … Continue reading

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