A walk in the woods is usually good for our dogs and even better for my ideas....
Month: November 2005
Recent e-mails and comments have spawned questions about what tools we use to create froths and arrange...
As I’ve touched on before, my unusual childhood household (Japanese Mom, Italian Aunt, Jewish Uncle) gave me...
I felt it only right to continue down the path of olive brine uses. Today, we soaked...
We made a broth with a Ti Quan Yin tea from Harney and Sons, chestnut honey, and...
Our continued work with dairy noodles led to the development of mozzarella udon. Udon noodles are the...
The lamb necks cooked for twenty-four hours at 67 degrees C. We then pressed the necks and...
As everyone knows, professional kitchens are busy places. We’ve had some experiments with cheese making on our...
Every kitchen has sauté pans. Well, almost every kitchen does. Diners have used griddles for cooking eggs,...
Maine has been on my mind recently, and Alex’s mention of Clayton Spinney shows that it is...
