Roots and Grubs

From the new King Arthur Baker’s Catalogue, page 31: Life’s too short to put your arm in a hot oven and leave it there…

What’s the food you’re embarrassed not to like? I can only think of one ordinary food that I would flee in terror rather than eat: egg salad. I’m not particularly embarrassed about this, though, because (a) egg salad is weird, and (b) it doesn’t come up that often. I’m not big on potato salad or chicken […]

To answer everyone’s first question about oxtail, it’s not the tail of an ox. According to Wikipedia: An ox is nothing more than a mature bovine with an “education”. The education consists of the animal’s learning to respond appropriately to the teamster’s (ox driver’s) commands: in North America such as (1) get up, (2) […]

I got my GATCO knife sharpener! The kit is in a very satisfying format. It’s a nice solid blue plastic box, and there’s a snug place for everything to nestle inside. I haven’t actually sharpened my chef’s knife yet, because I wanted to practice on a knife I would mind ruining. That would be one from the […]

If you can get to Seattle by tomorrow, you can catch day two of the 2006 Seattle Cheese Festival. If you’re already in Seattle, lucky you. Last night I went to a seminar on matching British cheeses with Seattle beers. (Can’t you already hear the comic book guy from the Simpsons saying, “Best. Seminar. Ever.”?) The […]