The Next Step to Avoiding Food Waste in Restaurants: Utilizing Surplus

Sometimes, even though proper inventory and ordering procedures are followed, a restaurant will have a surplus of perishable ingredients. In these cases, there are a few things that a resourceful cook or chef can do to alleviate the problem before it becomes a case of unnecessary food waste. (Sometimes, it isn’t an accidental overstock that […]

Cutting and Browning Onions For Proper Flavor In Indian Food

I had a reader ask me last week how I manage to cut my onions thin enough so they brown easily and completely for the proper Indian flavor. I tried to explain it completely with words, but I thought that it would be much easier to do an in-depth post with photographs to explain not […]

Eat Curry For Your Health!

I’ve been reading articles about the health benefits of curry spices for quite some time, but this article from AlterNet is particularly good because it brings together summaries of the latest research on a variety of spices.
Worldwide, a great many researchers are finding that spices commonly consumed in Indian curry dishes have myriad health benefits, […]

This Should Surprise No One: Dangerous Mercury Levels Found in Sushi Tuna in NYC

I love me some tuna. Toro, maguro, yellowfin-I love them all.
I love the roseate slices draped over nigiri, enrobing the rice and vinegar balls with their delicate flavor and buttery rich texture.
Even more, I love the sensual process of eating tuna sashimi, plucking each slice like the petal of a fleshy blossom, dipping it […]

Taste vs. Flavor, Or, In Praise of Our Noses

I was reading somewhere on the net, a thread of conversation about food, foodies, and what makes a foodie a foodie. In the middle of this wide-ranging discussion, one commenter postulated that most foodies were supertasters who have tongues which can discriminate between the most subtle nuances of flavor between different foods.
Except, as another poster […]