“If you work in [enter four-letter dirty word that rhymes with spit], you tend to produce [enter four-letter dirty word that rhymes with spit].”
That’s a quote I overheard from a renowned chef at one of New York’s top French restaurants, where I once worked.… Read the rest
If you stock your kitchen with anything, be sure to include cooking staples like olive oil, onions, garlic and dried oregano.
I’m not a chef, but I’ve worked as a line cook in some upscale French restaurants during some weird periods of my life.… Read the rest
We recently spent a few days in Portland, Oregon for a wedding. This was our first time. It’s a wonderful city with a lot to love — beautiful scenery, progressive green town, art, music, history, breweries and coffee shops.
But one thing I especially love: the food-trailer scene.… Read the rest
Most people think of “premium water” as water that comes in a bottle, marketed heavily with some exotic name, origin and packaging.
To me, the most premium water is that which comes out of the tap in New York City and at our home in Westchester, New York.… Read the rest
With Thanksgiving here in America, turkey fryers are in seasonal vogue. I’m fascinated with those tipsy, flimsy contraptions, which combine a tall aluminum cauldron, gas-burner and basic metal stand.
The turkey fryer’s size, awkwardness, assembly, open flames, dangerous hot oil and primal nature tend to fascinate and lure men, while scaring off women.… Read the rest
