Archive for December 2013
A Look Back at the Premier Culinary Event of 2013">A Look Back at the Premier Culinary Event of 2013
Pret A Manger Salad Accidentally Comes With Frog Corpse">Pret A Manger Salad Accidentally Comes With Frog Corpse
When you come into the office on the Monday between Christmas and New Year's and eat salad for lunch, you've got to expect... Read more
Seasoning Pasta Water">Seasoning Pasta Water
A properly made pasta shouldn't have salt *in* the dough because you can't taste it (though it is often in there in store bought pastas as a preservative.) Iodized salt will turn the dough grayish after a few hours. The correct proportions of salt to water is 1 tbsp kosher salt...
Read moreFresh restaurant pasta: translucent and delicately chewy. Why?">Fresh restaurant pasta: translucent and delicately chewy. Why?
What do you mean by "chewy"? Do you literally mean chewy as in like slightly rubbery? Or do you mean chewy as in it has some "tooth" to it? Re: chewy - that has to do with kneading the pasta long enough. It has to be kneaded really well (about 8...
Read moreWhy won't my sauce stick to my pasta?">Why won't my sauce stick to my pasta?
In restaurants, they use fresh pasta which has been tossed with flour to keep it from sticking together before cooking. That extra flour all over the outside thickens the water (almost to the point of being a light gravy) and it's that starchy gravy-like water that causes the sauce to...
Read moreFresh pasta dough advice please">Fresh pasta dough advice please
This is a common problem with an egg based pasta recipe (technically, that's called macaroni pasta). Try one that uses semonila flour, all-purpose flour and water and you won't have to deal with that problem. :) I made a detailed blog post with a video on how to do it from...
Read moreBangkok Travel: Eating is the Entertainment">Bangkok Travel: Eating is the Entertainment
Sparkling by night: The Chao Phraya River as seen from Lebua at the State Tower.
With five establishments from Bangkok featuring on the Asia's 50 Best Restaurants list, there is no shortage of great places to... Read more
Paris' Best New Restaurants for 2013">Paris' Best New Restaurants for 2013
Photo by Meg Zimbeck
No silly categories or kooky awards -- just the top 10 new restaurants of 2013 according to the Paris by Mouth contributing editors.
Among the hundreds of debuts in 2013, we added more than... Read more
Anchovy Paste vs Whole Anchovy">Anchovy Paste vs Whole Anchovy
What is the conversion rate? 4 anchovy filets would be about 2 teaspoons. Would that be the same amount of paste? Reading More May Cause Envy...
Read moreMy Awesome New Year's Gift to the Universe: 'Pancacon'">My Awesome New Year's Gift to the Universe: 'Pancacon'
Who has time for both?
Where are you right now? Look around. Where are you? Are you reading this on your lap top at your desk in your home? Are you walking the streets and reading this on the HuffPost... Read more
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude