Skins provide structure. They cover and protect what is inside. Skins have flavor. That flavor can be...
Month: December 2014
Shio-koji is an interesting condiment. Koji (Aspergillus oryzae) is the fungus that, among other things, is used...
We wish to share the collection of quotes I (Alex) assembled, exemplifying the lessons taught by my...
The day after Christmas, we have an outing. We go to Nick’s Nest and then Herrell’s ice...
After the first recipe, beyond the Gomasio, I coerced Aki into integrating our toasted yeast into chewy...
Large format meats are trending in our kitchen. Our latest discovery is a shoulder end rib roast....
We are fans of the Herve Mons cheeses. When we saw the truffle mascarpone layered camembert at...
The inspiration was gomasio, the Japanese seasoning of toasted sesame seeds and salt. We combined Cypress flake...
Dearest Oso, The words are not coming easily. I thought they would. You were eloquent and clever....
We are often asked if the Arcobaleno can make sheets of noodles. During a recent workshop, we...
