Black Beauty: Cooking with Cast Iron
There’s a reason certain things have, in Darwinian fashion, managed to survive in the face of so-called “advances” in technology. Even though you can get amazing musical replication from a synthesizer, for example, true aficionados would claim it can’t replace a Steinway or a Stradivarius. In the kitchen, nothing cooks quite like cast iron. Stainless...
A Shell-Shocking Discovery: Eggs
Years ago, when print magazines ruled the Earth, an article in Gourmet lit the first embers of the fire that eventually led me to culinary school. It was about the humble omelet. The essay by Francis Lam (now a judge on Top Chef Masters) extolled the French omelet as the pursuit of perfection. The French...
Taking a Swig of History
Who needs a tumbler when you can take a swig out of the Great American Flask by Jacob Bromwell? Hand crafted from solid copper, this historically accurate showpiece is soldered by veteran metalworkers and harkens back to pioneer days… when men drank whisky and that was that. I’m a seasonal drinker and while we’re still weathering...
