My mom grew up in South Dakota and Nebraska. She was the second of seven children, and the first daughter, which meant that she was the child most tasked with helping to prepare meals. Those two facts factored largely into my fish-less childhood — my mom did all the cooking, and she had absolutely no experience with or desire for cooking fish. The closest she came was the kind of tuna casserole that has potato chips on top (Ruffles only, bitches). She’s a meat-and-potatoes Midwestern woman. To this day, it’s hard to get her to eat foods as exotic as fennel. Keep reading »
David Tran’s Huy Fong sriracha sauce is so popular that it inspired counterfeit sriracha. It has inspired fanatic prints. JC Penney sells a sriracha shirt. I know that it’s getting trashed on food blogs as a trend that needs to die, but honestly, I feel like sriracha is the skinny jeans of condiments — it’s so good of its own merit that it seems like a fad, but years from now, we’ll still be using it as a staple of our cooking. Perhaps 2015 will indeed be the year of mustard, and I welcome that development, because I have room in my heart for all sorts of condiments. That doesn’t mean my rooster sauce will go to waste. Keep reading »
I really, really enjoy cooking and am pretty much the anti-thesis of a picky eater. When I look at a menu, everything looks and sounds delicious. That said, when I go into a grocery store or peruse the local farmer’s market, I find myself strangely intimidated by certain vegetables. It took me awhile to finally get the courage to cook Brussels sprouts and kale, for example, but now I am obsessssssed with them both. So, it was with that same courage that I decide to cook parsnips as part of my Thanksgiving feast and, true to form, I fell in love. I’ve already roasted them with a little olive oil, salt and pepper — so good! — but I’m eager to use parsnips in a bunch of other ways. Here are nine recipes I’m jonesing to try…
Got some free time this weekend? Here are some suggestions for how to spend it… Keep reading »
I resent only being given the choice to put olive oil, and not butter, on my bread at restaurants. It’s not because I’m inherently opposed to olive oil because of my deep and abiding love for butter; it’s because restaurants don’t take care of their olive oil and it goes rancid.
Olive oil (and all cooking oil) goes rancid because of oxidation, or exposure to heat, air, and light. Does that sound like a restaurant to you? Because it does to me — olive oil is usually kept in clear (rather than dark) glass bottles, with an open spout, at room temperature, on tables. When oil oxidizes, it loses vitamins, but it also develops compounds that can be toxic, according to lipid specialists.
According to Olive Oil Times (god, I love niche magazines), the two main defects in olive oil are rancidity and fustiness. When olive oil is rancid, it tastes like crayons — and that’s what olive oil at restaurants usually tastes like. It’s hard for consumers to know the difference, though, because most of the straight olive oil we taste is already rancid, so we think that’s how it’s supposed to taste. Keep reading »