Shrimp are popular for parties this time of year. You see them on all sorts of snack platters at various functions and celebrations! They make an appearance fried or boiled, peeled or not; with all sorts of sauces, many of them superposable. (That’s the word of the day, just had to get that in there.) [...] Read more »
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Some Creole dishes are just plain hot. Think about it: “mild” and “habañero” just don’t get used in the same sentence. And as a community service (that means No Charge to You, this time), the basement elves from the Underground’s Department of Soft-Hearted Litigation Avoidance have asked me to warn you: This Stew Uses Habañero [...] Read more » Ah, the lowly shrimp. Misunderstood, often maligned, regularly overcooked with reckless abandon by all too many closet celebrity chefs. Hanna Raskin of Slashfood recently published an article about Nashville Hot Chicken, which is apparently all the rage these days. I’d call it a fad, but apparently it’s been 40+ years in the making. Prince’s Hot Chicken Shack was first, but lately others have jumped into the fray: Rocky’s Hot Chicken Shack, Zingerman’s Roadhouse and [...] Read more » World geography was one of the fun subjects in grade school, learning about other places and countries. I fancy I did quite well in that class, and the neat things I learned there drove my interest in travel and world cultures (not to mention food). Like many Americans, I love pizza. I like to make my own, which is maybe not the norm these days. I also like to go to good pizzerias and get a fresh pie now and again. I made it fine into Bengaluru, although it was 2 AM before I got to the hotel and got settled. A few hours of refreshing sleep and I was ready to go! Sauces abound in Indian cooking. Sauces for dipping, sauces for main courses, even sauces for dessert. What else could you expect from the culture that invented chutnies? |
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