I know it’s off topic, but even after so many years, I still have to take a moment to remember those who worked to rescue others during 9/11, those who lost their lives during the attack, and our troops overseas. No matter what your politics or food preference, we all want our soldiers to be safe….
On the campout this weekend, I fixed the best scrambled eggs that I have made and I owe it to two things: high heat and fresh ground black pepper. To make the eggs, I cracked a dozen into a nonstick skillet, added a pinch of salt, a pinch of garlic powder, and about ten turns (quite a lot)…
This weekend I went camping with my family who, while supportive of my vegetarianism, would not touch seitan with a ten foot pole. (And upon first glance, I cannot really blame them…) Still, I was able to successfully prove that I can go out into the wild, eat not a touch of meat, and never…
On Monday, I made salmon en papillote, which is salmon cooked in a pouch of parchment paper. Having watched Alton Brown and my cooking instructor’s sous chef create salmon en papillote, I was pretty (over)confident that I create the dish. I learned the hard way not to be stingy with the parchment paper. That is…
On the recommendation of one of my loyal readers (who really should comment instead of email ;)), Tina, Ethan, and I tried Fire Wok on Johnson Drive by the arts theatre despite a promise to ourselves that we would never eat at Chinese buffets again. Our aversion to Chinese buffets comes in no small part from the preponderance of fried…
Tonight Ethan and I went to Shogun Japanese Steakhouse. I have been fairly remiss in not reviewing the restaurant until now because Shogun is the finest sushi place I have eaten and I eat a lot of American-style sushi. The owner, Andy, is also the head sushi chef and does a lot of work in…
Are you ready for some cajun? Dominating one end of the new Mission Farms development, a trendy mix of resturants, fun stores, and good food, is a transplant from Saint Joe: Boudreaux’s Louisiana Seafood. When my wife and I went to Boudreaux’s, I have to admit that I was not in the mood for cajun;…
I can say without hyperbole that I had one of the tastiest salads I have ever eaten last night. I went to another cooking class, this one on vegetable preparation methods taught by Chef Cody Hogan from Lidia’s Kansas City. Other than my incessant questions, the star of the evening was a simple salad made from asparagus, scallions,…
I went to a class on classic cooking techniques tonight where we made a couple of different dishes including a sauted veggie medley that was fantastic. As I am shoveling zucchini into my mouth, I feel like I’m eating resturant quality food that I cooked. I kept thinking “These vegetables taste so much better? What is…
I made a trip to Penzey’s today because I needed some Arrowroot. Tina and I had just gotten done eating at The Dragon Inn by the Overland Park farmer’s market (review to follow) where I noticed how thick the sauce for the Szechwan Broccoli and the hot and sour soup was. Because I am a total food geek, it reminded…