Archive for March 2010 | Monthly archive page

Mar 30

Bridging the Gap

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In: Food Snob

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In this post I’d like to discuss the art of culinary composition as it applies to connecting ingredients that wouldn’t normally pair very well. Say you’re at the market and you see 2 things that look absolutely perfect but there is no cultural cooking style or flavor “synergy” between the 2 items. For an example

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Mar 22

Cooking Styles: Simplicity

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In: Food Snob

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In this post I’m looking to set up the groundwork for (yet another) series of articles. With this series I want to focus on what makes a certain cooking style unique. I’ll be focusing mainly on nationalities and ethnicities in this series, as each one has it’s own tricks and techniques. On this maiden voyage

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Mar 01

Tips and Tricks: Professional cooking explained

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In: Food Snob

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One of the easiest and quickest ways of preparing dinner is to pan sear your meat or fish and make a sauce “a la minute” (fancy French cooking term for “at the minute”), but it seems to me this process is little understood and vastly underutilized by home cooks. This post will be dedicated to

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