Pink Slime, Meat Glue, and Frankenchicken
One of the most blatant ironies of the American food system is how much good food we waste while how much waste food we reprocess into “good.” When I was a kid, the “clean plate club” was one of the most prestigious after-school honors that you could attain. That recognition, along with the prevailing guilt … Read more
Pan-Seared Wild Salmon with Wasabi Aïoli
Mayonnaise is a staple in the American refrigerator. Whether it’s Hellman’s, Kraft, or Miracle Whip, over 90% of Americans have mayo in their fridge right now. Other than ketchup, it’s the most used condiment in the country. It’s even more popular in Europe, where culinary experts have taken it to the next level. The funny … Read more
Fracked up!
What’s that smell? It wasn’t me, I assure you. I think it might just be your water. by Marcellus Protest So, apparently America’s next great energy resource has been beneath us all along. Instead of sending bombs overseas and blowing up other countries for their oil, we should have been sending explosive charges into our own … Read more
Wild Coconut Shrimp with Vegetables and Sweet Chili Jus
I have this weird affinity for peeling and deveining shrimp. Instead of just throwing a handful of them into a pan all at once, I like taking the time to touch and examine every little guy individually. It feels like I’m almost showing appreciation for an otherwise under-appreciated little sea people. These aren’t potatoes or … Read more
Orange Chicken with Gingered Squash and Bulgur Wheat
I don’t really like rice. There, I said it. Sure, it’s alright, if you enjoy waiting 50 minutes for a flavorless, carb-fortified, mound of steaming nothing. Low fiber, low protein, and low taste. That’s what rice is. It’s fine enough as a filler sponge for sauces, soups, and stews, but you can really do better … Read more
Chicken Vegetables
I read several articles on this proposal about a month ago and it has been haunting me ever since. It takes a lot to shock me. I can typically let a lot of things slide. I’ve seen the horrors that people have done to make food stretch longer, taste “better,” and last on store shelves … Read more
Herbed Pork Tenderloin with Bosc Pears
Pork has had a bad rap since, well, forever. Swine always seems to be looking up from the bottom of the livestock food chain. Other than bacon, which most people can’t live without, pork is usually thrown aside in favor of poultry or beef, at least in the U.S. Some countries, especially those with predominantly … Read more
Espresso Cake with Peanut Butter Fudge
It’s a good thing that I’m not one of those guys that forgets to get my wife a birthday cake. I’m the type of guy that plans way in advance for this kind of thing. Always prepared, this guy is. But, if I were one of those guys, one of those “rotten forgetful bastards” I … Read more
Thai-Style Yellow Curry with Shrimp, Soba Noodles, and Klamath Pearl Potatoes
It took me a long time to get into curry dishes. I am not the biggest fan of Indian food and curry instantly made me think of dull yellow cauliflower, fire-breathing, and eating with your hands (and making sure you are eating with the correct one!). I know that Indian food is probably very good … Read more
Shrimp and Corn Chowder with Roasted Red Peppers
Sometimes some warm soup’s all you need to get over the Winter blahs. This Winter has been pretty uneventful so far weather-wise, but that’s no reason not to heat it up a bit more with some silky chowdah. This soup is really delicious and has a wonderful flavor, texture, and color. I suppose you could purée everything together … Read more
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