Archive for the ‘Food Snob’ Category
[When Bob isn't wandering the markets in search of new products and exotic produce, he's back in the kitchen cooking.] It’s winter and that means it’s time for braising and pot roasting. This recipe works fine by either method, or a combination of the two. The most important thing this dish needs is time –
Jan 07
Brining for you
Bob likes to explore local markets and buy things he’s never tasted or even heard of, all in the name of science. It’s been a banner season for exciting new vendors to Detroit’s Eastern Market: The Brinery from Ann Arbor is as much to the sour end of the scale as Slow Jams is to
Nov 13
Squash for Adults
When I was a child, any kind of winter squash was my enemy. My mother was fond of acorn squash, roasted in the oven until soft, and pureed with brown sugar and margarine (ugh). To me the uniform texture, midway between watery and gummy, held no appeal. And I associated the sweetness of squash with
This one is worth getting out of bed for: chewy, salty pretzel bread meets the cream & cinnamony egg wash of french toast with a quick dip of sweet maple syrup an that awesome bit of salt for a killer quick and impressive breakfast to ward off any hangover. The software: 2 small pretzel bread
Sep 28
Ponzu-Shoyu
The most popular condiment in Japan, bar none, is Ponzu-Shoyu. A citrusy, soy based dipping sauce, it can be found commercially made by dozens of companies. It is, however, extremely easy to make yourself and the results are not only far superior to anything bought from a store shelf but also keeps almost indefinitely in
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