Welcome back sous chefs, I’m back with another chapter from Samin Nosrat’s Salt Fat Acid Heat cookbook. So far, we’ve covered the first two chapters, Salt and Fat, so be sure to go check out those posts to get caught up. Now pucker up because we’re about to dive into the world of sour. An acid … Continue reading The Science of Good Cooking: Acid
Its about time we reimagine Shakespeare as he would've liked. The man obviously understood art, but we give him little credit for his love of food. Methinks, Romeo is a just a personified substitute for french fries and our girl Juliet is a stand-in for ketchup... Want me to write your next English paper, anyone?
Hiiiii fireballs, Amid all the changes in my life lately, I decided to throw myself a curveball of sorts: I started eating vegans. I mean I started eating vegan. The decision didn’t come quickly, I spent months researching nutritional information, recipes, and tips from every vegan cookbook I could find. You might be asking yourself … Continue reading Vegan Schmeegan
California, the Golden State, the Land of Milk and Honey, the Bear Republic if you will, is the number one agricultural producer in the U.S. There are almost 80,000 farms and ranches that make up over 25 million acres of land, and yield 46.4 billion dollars annually. California leads the nation in avocados, figs, carrots, eggplants, … Continue reading Two Little Piggies Went to the Market
Hey everyone, it’s Lexie. I recently began reading this book called Salt Fat Acid Heat by Samin Nosrat and it has changed my life. So much so that I’ve decided to chronicle it here on the blog. Join me on this journey of flavorful cooking so we can all ultimately show up our friends in the kitchen.