Last week, I visited friends in South Carolina. Along with the culture shock that accompanies a trip to a different region of the United States, I found that the eating patterns there are different too. Restaurants take a lot more pride in eating local that the restaurants I tend to visit in New York or New Jersey. Even the heartiest dishes like shrimp and grits with butter, hearty succotash, and greens sautéd in bacon fat seem less indulgent because produce…
There are some words in the English language that elicit laughter. There are words like “Uranus” with slang definitions that translate into bouts of immature giggles when said out loud, particularly when uttered in a room full of seventh graders or college frat boys. There are also words like “organism” that I always feared I would trip over in high school biology, tentative to say it out loud in case I subconsciously omitted the “ni.” There are words that I’m…
I’ve never been to Wisconsin before, but since it is to cheese what Kansas City is said to be to barbecue or as Brooklyn is rumored to be to pizza, I think I’d feel very at home there. If I had the opportunity to rewrite the food pyramid I think I could make a fairly good case for why cheese should have its own food group.…
In just about any situation in life, the key to knowing what you’re doing is pretending that you know what you’re doing. When you’re behind the wheel of a car trying to impress your new boyfriend with your stellar sense of direction or presenting to a boardroom full of c-level executives, if you hold your head high and speak confidently, you will gain trust. The same rules apply in the kitchen.…