Newsletter

October Newsletter 2017

Posted by on Oct 3, 2017 in Newsletter | 0 comments

Ranch Dressing on Everything I must say that ranch dressing is somewhat addictive and goes with all the bad choices one can make-cold pizza, chicken wings, French fries, burgers and anything you may want to smother, such as something bland or lifeless on your plate. Just think of all the times Guy Fieri has said he could put something on a flip-flop and eat it. It can cover a lot of mistakes. Commercial ranch dressing is one of those things. I am not advocating that you go out and stock your shelves with every shelf-stable brand on the market and have it with your dry-aged strip. Growing up...

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September Newsletter 2017

Posted by on Sep 6, 2017 in Newsletter | 0 comments

Da “Jang’s” Unleashed This is not the name of a movie my eldest son thinks I should see! It is a reference to getting the word out about the big three ingredients in Korean cooking. For those of you who may not know by the title, the big three are the “jangs”: Gochujang, Doenjang and Ganjang. Hence the name “Da jangs.” In my last post, I talked about the variations in soy sauce from the major cuisines in Asia: Chinese, Japanese and Korean. In diving deeper into the cuisines, I became focused on the core ingredients of Korean cooking. Pop quiz: Soy...

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August Newsletter 2017

Posted by on Aug 1, 2017 in Newsletter | 0 comments

Soy Tasting I have been doing research on different cuisines to fine-tune my understanding of core flavors and techniques. Every region or cuisine has nuances, but one should know the iconic dishes that best exemplify the cuisines. I was reviewing Asian cuisine and started breaking down the key pantry items that one would want to have in the cupboard. In my world, you may never know when the urge to make yakitori, Thai red duck curry or Bulgogi will strike! A common element across the Asian subcontinent is soy sauce and/or fermented fish/seafood sauces-two very different ingredients. Soy...

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July Newsletter 2017

Posted by on Jul 6, 2017 in Newsletter | 0 comments

Sobia When the air temperature is 109F in the morning, you approach the day a little differently. That is the case as I look out at the Saudi skyline from my hotel. Being in Saudi Arabia during Ramadan is an interesting food experience. Ramadan is a special time for the Muslim world. For a month, your eating schedule is completely turned around, as you must fast from sun up to sun down without drink or food. Then you enjoy a daily break-fast meal called the Iftar. The Iftar is a communal event meant to be shared. The mood was described to me as more of a holiday with joy permeating the...

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