I’ve recently read two nice books about fish. The Zen of Fish: The Story of Sushi, from Samurai to Supermarket, by Trevor Corson Let me tell you the history of sushi. We begin in feudal Japan, where…zzz… Corson does not begin in feudal Japan. He begins in modern day LA, where Kate is beginning an intensive sushi class. […]
Laurie is at a workshop this week at a middle school in West Seattle. A peninsula sticking out of the city’s side, West Seattle is connected to town by a large bridge that used to be called the West Seattle Freeway until they changed the speed limit and the signs. Iris and I made a plan […]
This week in Culinate, I tear Christopher Kimball a new piehole. Real men use cookstoves But I don’t accept all his advice as gospel. If I hewed to the wisdom of his page-one editorial column in Cook’s Illustrated, I’d move to the country, cook on a wood-burning stove, kill my television, and eschew Southeast Asian […]
I have two chef’s knives, one Henckels to use at home and one Forschner for when I or the Henckels is on vacation. Iris calls the Forschner my “new knife,” although it’s now almost a year old. Today I had the Henckels sitting by the sink and was about to wash it when Iris came […]
The podcast of my appearance on Tom Douglas’s Seattle Kitchen is now online: link (MP3) The topic was fats and oils. I explained how to render lard. I have also explained how to do so on this blog and in the newspaper. I’m not sure I’ve convinced one single person, but I will press on.