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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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Chana Chaat in a Papadum Bowl – Recipe

Chana Chaat in a Papadum Bowl

Chaat (or chat) is a whole family of delicious Indian snacks, served either as street food or in shops that specialize in these treats. and generally cold or at room temperature. They aren’t very popular in America, but you can sometimes find a few items on a menu, especially at …

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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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Why I’m A Vegetarian, Dammit

I’ve been a vegetarian for almost 25 years, which means I’ve probably answered the question “Why are you a vegetarian?” about 25 million times. Usually it is in a situation where only a sentence or two is wanted as an answer, so I’ll say “because I wouldn’t like to kill an animal, and it doesn’t …

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