Yuzu Dethrones the Lemon
Monday, February 25th, 2008 Posted in Cooking ideas | 3 Comments »Many of you have tasted yuzu before, but for those of you who haven't, boy do you have a nice surprise waiting for you.Yuzu is a citrus fruit, roughly the size of a tangerine. It's often picked green but it ...
Nonstick Cast Iron
Sunday, February 24th, 2008 Posted in Cooking Accessories | 19 Comments »I used to loathe cast iron pans. The only ones I had experience with were neglected, sad ones with rust patches and untold grime. Ugh. And then there was the need to season them first, to not use dish soap ...
Cooking Well in a Minimally Equipped Kitchen
Sunday, February 24th, 2008 Posted in Cooking Accessories | 8 Comments »There is no corelation between having fancy cooking equipment and cooking well. None. Zilch. In fact, fancy cookware can be a handicap, because it's intimidating; you feel as if you have to produce something magical and accomplished just to justify ...
The New Look
Saturday, February 23rd, 2008 Posted in Admin | 2 Comments »My friend Brady has been slaving all day on integrating this blog into the main breakawaycook.com site. It's nice to extricate myself from the Blogger look, and to bring it all into the main site. Your feedback is hugely appreciated! ...
Favorite Cooking Gear
Friday, February 22nd, 2008 Posted in Cooking ideas | No Comments »I often get questions about cooking gear, what I use, what I recommend, etc. So I decided to make it really easy both to keep track of what I actually use and to find and purchase the cookware I use. ...
Raw Kale Herb Pesto
Thursday, February 21st, 2008 Posted in Dishes | 5 Comments »raw kale fresh coriander/cilantro fresh parsley really nice olive oil greek yogurt umami salt freshly ground peppercorns homemade plum jamIt's the usual formula for an innovative meal: snarling stomach, very little in the fridge. But I did have all of the above, and felt like pasta, so ...
Breakaway Pickled Ginger
Monday, February 18th, 2008 Posted in Cooking ideas | 15 Comments »One of the many takeaways of gari, the commercial pickled ginger served in sushi restaurants throughout the world, is its laser-like ability to erase the taste and feel of fat on the palate. It's meant to be taken between bites ...
The Epiphanies of Pickled Ginger
Tuesday, February 12th, 2008 Posted in Cooking ideas | 16 Comments »Does anyone recall the first time you had pickled ginger, that small mound of ginger that comes with your sushi? I still vividly remember mine, one of a small number of "whoa!" culinary milestones that is so different from what's ...
Matcha Sparkling Water
Thursday, February 7th, 2008 Posted in Cooking Accessories | 19 Comments »Even the most dedicated oenophiles can't serve wine EVERY night, but the problem is always the same: what the hell else do you serve with good food? Soft drinks? Juice? Uh, no. Water? Well, yes. . . . Sparkling water? ...
Interview with Saveur’s James Oseland
Wednesday, February 6th, 2008 Posted in Interview | No Comments »Over on the Well I'm leading a really fun online interview with James Oseland, exec editor of Saveur. Please join us! You can either post your questions for James here, or send them to inkwell@well.com, with "Oseland" in the subject ...
