Enjoy leftover corn with these easy tips
Few foods are more delicious than sweet, crunchy corn on the cob. The harvest continues all summer, through fall and into early winter, so you have plenty of opportunities to enjoy it. We eat corn in many delicious ways: in salads, chowders, soups, fritters, and best of all, fresh off the cob.
If you’ve never had Xiaolongbao before: strike one! Be gone with you, evil swine! Stemming from the outskirts of Shanghai, Xiaolongbao (literally meaning ‘little basket buns’) pack so much flavor and punch and whatever they squeeze in there that you are always left craving for more. Much like re-runs of Walker, Texas Ranger.
Last Updated Feb 2021 – You can have amazingly expensive kitchen equipment, full of high tech gadgets, but without a good set of pots and pans, your kitchen is as good as a luxury car without an engine; you can flaunt it, but you cannot use it.
The quality of your cooking is not only impacted by cooking style, skill, and ingredients, but it is also hugely affected by the quality of the pots and pans you use. Poor quality pots and pans can cause uneven cooking, burn food, or worse still, burn your hands. The best pots and pans are the ones that are safe, durable and work well.
Sake is a Japaese alcoholic drink made from rice – it is brewed similar to, but not the same as beer and it should be drunk young, as it does not age like wine. Contrary to popular belief most of the sake in Japan is drunk cold.
Warm sake is drunk usually only in winter and only certain types of sake should be heated. Sake goes well with many cuisines but naturally it is best with fish. (Gauntner 2002)
Last Updated Jan 2021 – What is Maguro? – the answer is pretty easy actually – it is the Japanese word for Tuna (ma –goo- rhoh) – highly sought after and in the world of sashimi it is served in 3 main grades. But before we get into the meaty bits lets go on a quick journey and have a look at some great Bluefin Maguro Sashimi in Osaka, Japan.
A few nights ago I had the pleasure of entertaining a few loose friends from Australia who were in Nippon on route to India. So I decided to take them out for one of the last magnificent feasts in Japan before they hit the land of curry, spice and all things nice. Unbeknown to them (or me) we were about to embark on a journey that would open up a new world – the world of the bluefin tuna head.
It is has been getting a bit of press lately and is a bit more popular recently as many Chefs are serving it as a less expensive cut. But many people are still asking the question: What is a Flat Iron Steak?
I love it when my friends from abroad come to visit me in Japan, well that is until the next day when the hangover falls from the sky like a bowling ball – and seriously I am talking about a near death experience – we make the movie the hangover look like an episode of Thomas the Tank Engine – but that is another story completely.
A variety of different social, economic and cultural conditions were responsible for the interest in gastronomy in nineteenth century France. This interest (in gastronomy) contributed to the emergence of gastronomic writing, which not only fed from, but also fueled and became an integral part of this new 19thcentury trend.
In the 19thnineteenth century in Western Europe particularly France, the way the higher social classes dined changed dramatically. There was movement away from the dining style of Service à la française into a more diner friendly style of service known as Service à la russe. This gradual change is of gastronomic significance in that it altered the way society perceived food and the role of the cook who also at that time became known as the Chef.
