Tag: spot-on
member name: Kevin Weeks
|
March 12, 2007 05:54 PM EDT --
Alas, the state of California, which should know better than to emulate New York City, is considering several state-wide laws to prohibit trans-fats. Not all trans-fats, Dolly Madison cakes are still . . .
more
|
|
August 22, 2007 04:43 PM EDT --
Back in the early '60s the burgers sold for 12 cents apiece; my mother could feed herself and three kids for about $3.00 and during the summer she did so once every week or so. The four of us sat in . . .
more
|
|
August 27, 2007 11:13 AM EDT --
I know some chefs, quite a few actually, who argue that details such as the carbon content of a knife or the construction of a skillet don’t matter. What matters is the chef's knowledge and skill. . . .
more
|
|
September 03, 2007 09:44 AM EDT --
We'd sit around the pool and talk politics, cooking, books, our next meal, movies, great meals we'd had recently, the nature of the universe, and more cooking. During the course of the weekend . . .
more
|
|
September 24, 2007 04:40 PM EDT --
The smell was irresistibly wonderful. I was standing in the cheese room at Locust Grove Farms and didn't notice the odor at first because I was distracted by cheese-maker Tim Clark's explanations . . .
more
|
|
October 15, 2007 09:57 AM EDT --
If you follow my Spot-On column then you know how passionate I am on the subject of cooking for yourself, family, loved ones, and friends. You may have gathered that I consider cooking fundamental to not . . .
more
|
|
October 29, 2007 01:28 PM EDT --
I recoiled in horror and blurted out, "Oh God, no!"
I was teaching a cooking class and someone had just asked me about using cooking wine from the grocery store. It's a reasonable . . .
more
|
|
November 19, 2007 10:26 AM EST --
H ere are two words you don't often see together: turkey and extraordinary. Nevertheless, about six Thanksgivings ago I enjoyed one of the best turkeys I've ever eaten. It was at my brother's . . .
more
|
|
December 10, 2007 11:02 AM EST --
T his past Thanksgiving I got two calls about vegetarian dishes. One was from a woman whose vegan nephew was coming to dinner and she wanted to know how to make a green bean casserole (the equivalent . . .
more
|
|
January 07, 2008 10:33 AM EST --
W hen I walk into any of the five grocery stores I regularly shop at I turn to the right and enter the produce section. It's in the same spot in every store. (In fact, most people on entering . . .
more
|
|
January 21, 2008 10:23 AM EST --
L et's apply a little logic to the issue of cloning animals. First, cloning is not genetic engineering; it is not about transferring genes from an eggplant to a cow. It's about taking the . . .
more
|
|
April 21, 2008 03:58 PM EDT --
B est I can figure is that I have a food face. I was in the market the other day, looking for a good bunch of asparagus when the woman next to me asked, "How do you cook asparagus?" She went . . .
more
|
|
June 03, 2008 12:16 PM EDT --
W hen I started writing about food I immediately started reading what other people wrote about food - primarily as a way to learn how to write about food myself. One of the first books I picked up was . . .
more
|
|
June 04, 2007 09:12 AM EDT --
Jacques Pepin, the master chef who helped popularize French cooking in the U.S., was apprenticed to a chef at age 14. Apprenticed. Cooking has always been a blue-collar job - at its best, a craft. It's . . .
more
|
|
June 11, 2007 10:50 AM EDT --
Three weeks ago in "Teach Your Children Well" I wrote: "It seems that more and more folks either don’t cook at all or cook as a matter of self-image and for the sake of conveying . . .
more
|
|
June 18, 2007 01:36 PM EDT --
Unlike most folks, I learned to grill meat over wood. I grew up on a small farm in Eastern Tennessee within sight of the Smoky Mountains. Only about half of the 40 acres we owned were cleared, the rest . . .
more
|
|
July 30, 2007 10:12 AM EDT --
My two friends, "Mellani" and "Mike" raise grass-fed sheep on 50 acres of organic pasture set in a wooded farm in Missouri. They had a record-breaking 38 lambs born this year, which, . . .
more
|
|
August 13, 2007 11:26 AM EDT --
I grew up drinking well water. The well was 220 feet deep and my father had the water tested every year. It wasn’t pristine, it had both mineral and bacteriological contaminants but both were within . . .
more
|
|
September 17, 2007 10:22 AM EDT --
John T. Edge is a member of the food writing culinoscenti, although he would blush to read that assessment — perhaps not least because of the awkward neologism. But how else should I describe . . .
more
|
|
October 08, 2007 11:13 AM EDT --
Meat inspection - and by extension, food safety - were back in the headlines last week. And, once again, you've got to wonder what it is that government regulators, consumers and farmers are getting . . .
more
|
|
|
|
