This is a follow-up to my earlier post on pasta sauces. Pasta sauced correctly is a beautiful thing. Learning the proper technique makes a world of difference. Here’s an instructional video from CHOW.com: Here’s another clip from a Food Network…
A short course in pasta sauces: Tomatoes and aromatics
It’s easy to coast. I cooked one pasta sauce for seven years. That sauce still makes people happy. But I’ve finally gotten enough cooking under my belt that expanding my pasta sauce range makes sense.
Prices in cacao
From Oaxaca Journal, by Oliver Sacks.
*Farm City*, by Novella Carpenter
I liked this book. That was unexpected. I still don’t understand the gushing blurbs on the back cover. But a fair reader should like the book however he or she feels about the author’s lifestyle. Borrow it from your library…
Asian-style pickled cucumbers
I’ve learned to use pickles to add texture, flavor, and contrast. The pickle recipe below — based on David Chang’s recipe in Momofuku — is very easy to make.
Mythbusting: Myths of Onions and Vampires (or, the Flu)
While clicking around on Facebook today, I spotted a post on a friend’s wall that claimed that leaving an onion out will absorb germs (e.g. the flu virus) like a magnet, and prevent you from getting sick. This is a…