Category Archives: Eating

Here we celebrate the best kind of food enjoyment: eating somebody else’s cooking, whether it be in a fine dining establishment or a hole in the wall.

Recipe: Cincinnati Chili

Posted on February 13, 2022 by Burnt My Fingers

Cincinnati Chili is not actually chili in the way we think of it down south; some versions do not even include chili powder. It’s more like the meat sauces with warm, Greek-inspired spices we slather on our hot dogs in … Continue reading →

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Recipe: Asparagus with Smoked Ham

Posted on February 9, 2022 by Burnt My Fingers

Asparagus seems to have an affinity for smoked pork…. Bacon, prosciutto or in this case some fine Benton Ham. I added half a preserved lemon but you could also just use lemon juice. Serves 4. Ingredients: 1 lb asparagus, with … Continue reading →

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Food for Thought: House of X Tia

Posted on February 1, 2022 by Burnt My Fingers

 Christina Tia is a Lao cook who shows a lot of media savvy in promoting her YouTube channel through Facebook, Instagram and more. She’s been doing it skillfully for several years yet has relatively few views (in the tens … Continue reading →

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Prep a perfect pickle plate

Posted on January 27, 2022 by Burnt My Fingers

  Comfort Kitchen, an upscale burger joint in our town, puts together an excellent pickle plate. Browse the pictures in their Yelp listing and you’ll see how it has evolved over time. There’s always a cucumber pickle, always pickled onions, … Continue reading →

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Recipe: Carrot Pickles with Ginger and Anise

Posted on January 22, 2022 by Burnt My Fingers

Carrot pickles are a bit mild on their own, but they play well with others on a pickle plate. The ginger, anise and rice vinegar provide sweetness even without sugar. Makes 1 pint. Ingredients: 3-4 fat carrots, peeled 1 whole … Continue reading →

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Recipe: Turmeric Cauliflower Pickles

Posted on January 18, 2022 by Burnt My Fingers

Comfort Kitchen, an excellent eatery in my home town, makes a nice cauliflower pickle with the yellow glow of turmeric/curry powder. Here is our interpretation. If you like, add some slices of red bell pepper for color and flavor variety. … Continue reading →

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Food for Thought: The Fermentation School

Posted on January 14, 2022 by Burnt My Fingers

The Fermentation School, according to their website, is “ a collective of food authors and teachers who are fermenting a better food system for land, people, and the microbes on which we depend. Come on in and have a seat … Continue reading →

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Sau-Sea Horseradish is our house brand.

Posted on December 30, 2021 by Burnt My Fingers

When I worked as a prime rib cook and carver, we’d make a sour cream sauce with a dab of Atomic Horseradish. A little went a long way. Sniffed straight out of the jar it would make your eyes tear … Continue reading →

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Make your own mushroom powder.

Posted on December 19, 2021 by Burnt My Fingers

We got a gift of mushroom powder. It’s good stuff. You can shake it onto vegetables or meats in the pan for an extra dose of umami. You don’t actually taste the mushroom per se; rather it’s a bit salty … Continue reading →

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Good Better Best

Posted on December 16, 2021 by Burnt My Fingers

We had a local (upstate New York) discussion last week about Rogue River Blue, chosen as the world’s best cheese at the 2019/20 World Cheese Awards. Two respected friends and food lovers concurred that was their favorite cheese and wished … Continue reading →

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