My father-in-law and I hadn’t been on a major foraging expedition in something like three weeks. (Kai wanted to go along too, and we were too soft-hearted to say no.) For us, that’s like more than five months. (In dog years.) There were chores to be done, and parts to be gathered in town. We [...] Read more »
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Orange Roughy is a popular seafood these days, despite the fact that they belong to the slimehead family of ocean denizens. A lot of the fishing is done near the southern tip of Africa, and over near Australia and New Zealand. In the wild the fish is a deep brick-red color, although the flesh is [...] Read more » For all of us elves here at the Chile Underground, nothing quite says summer like guacamole. Oh, sure; grilling’s a part of summer hereabouts. But then, that’s true about 11 months out of the year. (We sometimes skip August, when it’s too hot to fire up the grill.) And you can’t overlook sweet corn on [...] Read more » For most of us in the South, it’s been grilling time for a while now. Up North, though, I hear it’s still a bit cool and breezy. (Too bad.) In either case, we have the issue this year of plenty of rainy days. (Thank Goodness, after several years of tough drought!) So you scored some [...] Read more » The Centers for Disease Control and Prevention (CDC) has posted a notice that at least 245 people have been infected with the outbreat strain of Salmonella Montevideo. These unfortunate folks are spread about in 44 states and the District of Columbia. The first reported case was on our about July 1, 2009. (2009!!) No deaths [...] Read more » The Month of Eating Dangerously continues! Even though cold weather has hit us in central Texas, we’re still using our grills. (We enjoy tennis year-round too; just don’t let any Yankees in on our secret.) Here’s a grilled chicken dish that has just enough punch to make the MOED list: Smokin’ Hot Orange Chicken Okay, it’s really [...] Read more » Clams are seafood, right? They don’t often show up in the top five seafood items that a person might list, if asked what constitutes “seafood.” Diners who enjoy clams, though, are beyond passionate about them, it seems. (Don’t ask me why; anything in a shell gives me trouble. Not getting them open; surviving the experience [...] Read more » Morocco is an exotic place, a land of unique peoples, cultures and dishes. Their spices, and the way they use them, are part of the mystique. Anyone who has learned a bit about Moroccan food knows something of the spice blend called Ras el Hanout. However, what most folks don’t know (at least not here [...] Read more » |
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