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Book Review: Spain And The World Table
2008-06-03 00:00:00
In 2006, the Culinary Institute of America gathered chefs from Spain and around the world to attend a conference on Spanish cuisine and its impact on the 'world table'. The result, this visually splendid cookbook, reduces some of the best culinary talent from the event and present 125 recipes that have been adapted for the home cook. The recipes, each, speak to the traditions of Spanish cuisine, but do not ignore the modern taste for a broad palate for ingredients, or the crafting of new flavors and textures. Over 600 culinary industry leaders participated in the CIA's 2006 "World s of Flavor" International Conference and Festival. And the resulting cookbook brings many techniques, flavors and concepts that might not be historically familiar, but are traditionally rooted, and as richly imaginative as they are flavorful.
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America Discovers Curry Laksa
2008-05-22 00:00:00
Peranakan or Nonya cuisine, and curry laksa haven't really be discovered in United States, that is until recently. Laksa has begun to sporadically appear on The Food Network, the Travel Channel and other foodie programs and networks. Laksa made it's most recent appearance on last nights episode (episode 11) of Top Chef on Bravo, with a shrimp laksa made by one of the contestants. Bourdain, evidently judged the Laksa to smoky for his taste, after announcing that he "took his laksa seriously". Interestingly, it might be noted that Bourdain presumably had his first laksa two seasons back on his traveling foodie show "No Reservations".
More About: America , Cooking , Recipes , Food and Drink , Curry

Book Review: Grilled Pizza & Piadinas
2008-05-07 00:00:00
The dough, in my opinion is going to make or break a book like this one. Yes, the flavor combinations that Priebe puts together in his book are great too - but in the end the crust recipe was going decide it for me - it is foundation of good pizza and the toughest nut to crack. Historically I have always purchased my dough from the best pizzeria that I can find, so while this was not the first time I was making my own dough, a good recipe was going to bring me back to this book over and over.
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Diamonds of The Desert - Medjool Dates
2008-04-30 00:00:00
Once reserved exclusively for Moroccan royalty and their most important guests, Medjool dates were considered a precious confection and for many remain so today.
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Kitchen Gadget: The Kohler Karbon™ Sexy Articulating Kitchen Faucet
2008-04-17 00:00:00
Occasionally I like to highlight a cooking or kitchen gadget here on Chilefire - However normally I have actually used the gadgets that I am reviewing today. In this case I couldn't help myself - I had to post about this gadget before I got my hands on it.
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Experiments Smoking Salt: Part II
2008-03-31 00:00:00
Almost two years ago I wrote up an article on a series of experiments I was doing smoking salt. At the time I promised a follow up article posting my results in a "couple of weeks". Clearly it has taken me longer to get here than a couple of weeks, but I didn't want to post on the subject again until I sorted out some of the details and techniques and had a chance to do some research.
More About: Cooking , Recipes , Food and Drink , Smoking , Experiments

Product Comparison Review: Santoku Knives
2007-12-15 00:00:00
The Santoku is a Japanese chef's knife, a low-tip style with a broad blade and a slightly curved cutting edge. in Japan, this knife is used as the same kitchen workhorse as a French chef's knife is in European kitchens. Its cutting edge is less curved than the traditional chef's knife, so it provides less rocking action. The blade is designed for superb straight-down slicing and precise chopping. The santoku is often ground with alternating hollows on each side called Kullenschliffs. The hollows create breaks in the blade, which provide air pockets, allowing food to fall away cleanly.
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Columbus & The Humble Chile - A Meditation
2007-10-05 00:00:00
The chile, it seems to me, is one of the few foods that has its own god. — Diana Kennedy
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Book Review: Morimoto, The New Art of Japanese Cooking
2007-09-26 00:00:00
Book Review : Morimoto, The New Art of Japanese Cooking
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Chilefire Finds a New Kitchen and Much More, in Laramie, Wyoming
2007-07-20 00:00:00
Some of you may have noticed our absence the last several months. Naomi and I made some big changes not to long ago - and decided to sell the boat and find a new home on land.
More About: Cooking , Recipes , Kitchen , Food and Drink , Wyoming

Online Asian Food Shopping: Finding Hard To Locate Asian Ingredients Online
2007-07-16 00:00:00
A list of reputable online grocers and retailers specializing in Asian ingredient and kitchenwares
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Ginger & Lemongrass, Star Anise & Thai Chiles - A Delicate Offering
2007-01-31 05:08:01
This is a dish that I came up with after some experimentation I have been doing with asian spice broths. I wanted to combine four distinct spice flavors in a broth or stock base that would not overpower the subtleties of flavor and aromatics offered by the seasonings; ginger, lemongrass, star anise and Thai chile.
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