|
||||||
 
|
Photo by Franz Conde Carpaccio is simply raw meat prepared in a particular way. For many, the idea of ingesting raw meat is unpalatable, especially in a state where barbecue reigns supreme. Carpaccio however, has evolved to mean more the style of preparation rather than the original raw beef dish. Carpaccio was first served in 1950 [...] Last spring there was a very damaging hail storm in our area that not only polka dotted our cars but put an end to the barbeque that I had been lovingly using for close to ten years. Granted, it was a cheap BBQ to begin with and the flames were huge due to the gas [...] Sodium may well be the sixth most abundant element on earth, but it is also one which we in our culture of excess, have abused. Since recorded history and even beyond, mankind has had a fascination with salt. Wars were fought over it, it was shipped to the far reaches of the earth, and fortunes were [...] Phyllo, fillo or filo – no matter how you say it or spell it, it is all fabulous. The word is Greek and means sheet or leaf, and that’s exactly what this unleavened flour dough is. It can be found in the freezer section of your grocery store, and these super thin sheets of dough [...] So if you’re like me and you watch way too much food tv, then sooner or later you’ll see some fancy-pants chef try to wow the crowd by whipping out the tiny container of gold dust or gold leaf. This the chef will then apply delicately to the top of whatever creation he or she [...] Bored with cooking? I’ve got a great idea for how to avoid the dreaded question of “What’s for dinner. Part review, part rant and mostly extolling the wonders of Marcel’s, a restaurant in Port Aransas. Everybody loves garlic. Ever watch an episode of Emeril and hear the iconic BAM when he haphazardly tosses mounds of garlic into pot A while the crowd cheers and claps? Well, stick me in that audience ’cause I’m a garlic lover. Admittedly, I’m not nearly the garlic freak that my sister Sarah is. She adds nearly [...] Umami: the taste that has always been there but only named as one of the five tastes in 1908. Exactly what it is, who discovered it and what nastiness it is associated with is discussed in this blog. |
 |
||||
|
Copyright © 2012 Adept Gourmet Blog - All Rights Reserved |
||||||
