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Recipe File
Equipment & Gear
These days when I reach for a spatula to turn food in a pan, I've been finding myself grabbing the GastroMax Slotted Turner more often than not. Tina bought this spatula for me after months (or maybe years) of listening to me complain about our various spatulas. After buying the GastroMax Turner, my complaining has stopped.
Twelve years ago, I wrote an article comparing plastic and wood cutting boards which may be why one of the most frequent questions that I get is what cutting board do I use in my personal life. For the last six years, I have been using cutting boards made by Epicurean Cutting Surfaces and my wooden cutting boards haven't come out of storage for years. Here's why I like the Epicurean boards.
Kitchen Notes
Kitchen Notes
Some chiles are so hot that they literally kill taste buds. Other chiles? Not so much. But how do you know how hot a chile is (before tasting it and potentially ending up in pain)? Believe it or not, there is a scientific system for measuring and rating the "hotness" of chiles.
Whenever I shop for food, I look at the ingredients listing to see what went into it. It started off as just a simple fascination with what factories use to make foods, but now I'm looking to see if partially hydrogenated vegetable oil (an indicator of the presence of trans fatty acids) are in the food (as well as other "unnatural" substances). I have a tendency to shy away from foods that have ingredients that I cannot recognize - but what are these weird ingredients and what do they do? What are they doing in my food (especially since I don't have them in my pantry and don't use them in my home cooked meals)? Here's a list that I've been slowly compiling of food additives.
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