Tag: spot-on
member name: Kevin Weeks
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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 . . .
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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. . . .
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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 . . .
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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 . . .
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June 17, 2008 06:04 PM EDT --
I 'm almost as fed up (pun intended) with writing about food recalls as I am learning about them. Some good news on the food front would really be nice, but I'm afraid that with 238 people reportedly . . .
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July 10, 2008 01:27 PM EDT --
S ome folks have a prediliction to addiction and others don't. Those of us who are somewhat obsessive/compulsive have a particular problem with addiction, let this be a warning to you cooks . . .
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July 15, 2008 11:48 AM EDT --
I came home from the farmers' market last Tuesday with a couple of pounds of tomatoes. To some folks, that makes me a brave or foolish man.
So far more than 1,000 people have officially been . . .
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September 23, 2008 06:24 PM EDT --
I just renewed my subscription to Cook's Illustrated, my favorite cooking magazine. For years and years before the World Wide Web and before cookbooks had become one of the largest categories . . .
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April 07, 2009 10:37 AM EDT --
M y stomach is rumbling. Well, not really rumbling so much as gurgling, burbling, growling, and I could swear it just made a barking kind of noise. (Frankly, the barking has me a bit worried.) You see, . . .
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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 . . .
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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 . . .
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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 . . .
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April 30, 2007 02:57 PM EDT --
As a cook and one-time musician, I'm much more likely to interpret someone else's work than create my own. But sometimes, I do manage to work at a more imaginative level. I don’t claim, even . . .
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May 21, 2007 08:48 AM EDT --
I got an odd phone call a few weeks back. In fact, it began with the woman who’d called introducing herself and then saying, “I have an odd request.”
April 26 was “Take Your . . .
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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 . . .
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July 16, 2007 09:36 AM EDT --
The food press is all over it, but no one else is paying much attention to the so-called farm bill coming up for renewal this September. True, the bill isn’t relevant to everyone. Those who don’t . . .
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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, . . .
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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 . . .
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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 . . .
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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 . . .
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