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Spare The Fat, Spoil The Flavor – Making Your Food Pop, Part 3

I’m not the first person to observe that Americans have a crazy, conflicted relationship to fat. We love it, and eat far more of it than probably just about any other country in the world. God knows we have the obesity epidemic to show for it. At the same time, we fear it mightily, speaking …

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On “On Vegetarians”

Naomi, my buddy over at GastroGnome, just published a piece about vegetarians, more or less in response to Taylor Clark’s Slate article on the subject. I was going to reply to her in comments, but I think I have enough to say that a full post is worthwhile. Which is of course to say I …

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The Value of Acid – Making Your Food Pop, Part 2

When cooks talk about “acidity”, what they mean is simply sourness. Scientifically, they are the same thing. The sour taste buds fire when an acid meets water and releases hydrogen ions in your mouth. End of chemistry class.

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Salt
Acid
Fat
Crunch
A Telling Failure

At least in America, acidity is a quality frequently missing from home-cooked meals, …

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Salt, Acid, Fat, Crunch – Making Your Food Pop, Part 1

Ask a professional chef to taste and evaluate a dish, and odds are that if they think it needs something, that something will be salt, acid, fat, or crunch.

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Salt
Acid
Fat
Crunch
A Telling Failure

Why? Because these are fundamental elements that make food pop. They aren’t going to turn undercooked eggplant into a silk purse, but if …

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Video From My Thanksgiving Webcast on Allrecipes

Allrecipes.com invited me to participate in their Thanksgiving webcast marathon last week. If you'd like to see the video, click on video below, wait for the player to switch from an 11 second clip to a long clip, then jump to 27 minutes in. Be patient, it takes a minute to start playing after you …

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Contest – Win a Copy of The Complete Tassajara Cookbook or The Tassajara Bread Book

Twenty-five years ago, when I was first learning to cook, a dear friend gave me the Tassajara Bread Book and the Tassajara Cookbook. I read them and used them until they fell completely apart, and in the process learned a basic sense of comfort with baking, knife skills and improvisational cooking that has never …

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Pike Place Photo Class with Lou Manna

This weekend I had the amazing opportunity to tour Pike Place Market with master food photographer Lou Manna, arranged by the Frantic Foodie herself, Keren Brown.

Lou is a great guy and quite a character. In fact, one of the first things he demonstrated was how he uses his personality to engage …

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