Keeping Up With The Paper Palate

For those of you who missed my announcement a couple of weeks ago, I have been editing and writing for the newly-launched Well Fed Network, which is, as far as we know, the first blog network made up of only food-oriented blogs. The blog which I have been editing and writing for has been The […]

You Are What You Eat

When Kirk of mmm-yoso tagged me for this meme, I didn’t recognize that I had already done it once, back when Michael of Haverchuk twanged me. But, I am going to do it again anyway, because I told Kirk I would. Besides, this time, instead of my favorite foods, I am going to tell you […]

The Return of Pad Thai

Do you remember when I wrote about pad thai the first time and mentioned that the stir-fried noodle dish was infinately variable, and that there was no one way to make it? And I said that even I didn’t make it the same way every time, and that I would change around the ingredients to […]

Thai Red Curry: A Lesson In Flavor Balance

When Americans talk about Thai food, many of them get caught up by the heat of the chile peppers, which either incites the machismo response of “I can take mine hotter than you can take yours,” or causes fear and distress among those whose palates are not accustomed to the burning sensation chiles impart to […]

All the Greens that Grow: Umami in Vegetables

Just when you thought I was finished with the umami, here comes a little bit more, this time, about umami in vegetables. We’ve already discussed umami in tomatoes, corn, mushrooms and fermented cabbage dishes such as kimchee and saurkraut. (Actually, when I wrote about umami in the West, I forgot to mention saurkraut–another lactobacillus fermented […]

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