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Category Archives: Eating
How to cook a perfect steak
To cook a perfect steak, start with a well-seasoned cast iron skillet. I have decided I prefer this method because the delicious juices accumulate in the pan rather than dripping into the fire. You can use anything that doesn’t require … Continue reading
How to present a pickle plate
It irks me that places are charging $4 or so for a “pickle plate” the size of a saucer with 3 or 4 choices. I would rather go to Tommy’s Joynt in San Francisco, where there is a pickle jar … Continue reading
Recipe: Fennel Braised Pork Chops
A tweak of the recipe in Alison Roman’s Dining In. Fennel Braised Pork Chops are sweet/sour/crunchy on the outside and throw off a wonderful liquid which you can use to prepare some accompanying greens. Serves 2 with very large portions … Continue reading
Recipe: Cabbage Wedge with Blue Cheese and Miso Dressing
Yet another way to eat our favorite vegetable, cabbage! Inspired by a recipe from Lady of the House in Detroit, Cabbage Wedge with Blue Cheese and Miso Dressing has a similar presentation to the iceberg wedge served in fancy steakhouses. … Continue reading
The surprising truth about kouign amann
I hungered for a sugary, buttery kouign amann (pronounced QUEEN followed by “almond” in which the “d” is silent) before I knew such a thing existed. I had recently moved to Saratoga Springs, NY and discovered the excellent croissants at … Continue reading
Food for Thought: Alison Roman
When Alison Roman launched her biweekly cooking column in the New York Times a year ago, she described herself as an unfussy cook: “To me, unfussy doesn’t mean boring — it means approachable and accessible. It means getting dinner on … Continue reading
Serving up sustainable fisheries
Half the seafood eaten in north America is consumed outside the home, according to the Marine Stewardship Council (MSC). But the chef serving fish faces a learning curve with his or her clientele. Everybody knows beef, pork and chicken—where it … Continue reading
Fishing for insight at the 2019 North American Seafood Expo
I was so impressed with Shucker Paddy’s skill and expertise that I followed him to his next venue, the annual Seafood Expo in Boston. This is a vertical show where you can see not only the finest in fish and … Continue reading
The solution to the restaurant bread service problem
More and more restaurants are omitting complimentary bread service, and that’s a problem. The other night I ate at a Southern-inspired place in Saratoga Springs, and there was not a scrap in sight to sop up the savory and creamy … Continue reading
Recipe: Blackened Green Beans
Blackened green beans make a very versatile dish. In the Sichuan original, they are mixed with ground pork which has been sautéed with wine and soy sauce and preserved salty vegetable. At Ric Orlando’s New World Bistro in Albany, they … Continue reading