Chef’s Tuesday Tip – Acidity

If you want to check out a new and simple way of seasoning your favorite dishes, try adding a little acidity to your cooking. Lemon, lime, and vinegars can do some magic when added to your tried and trues. Experiment with this and don’t be afraid of a touch of salt in combination.

Chef’s Tuesday Tip – Consistency of Cut

If you’re roasting, boiling, sauteing, simmering, steaming, or otherwise cooking food, cut pieces consistently in size to ensure consistency in cooking through. Whether sliced, diced, cubed, or minced, consistency matters.

Friday Fun Food Fact – Olives

Did you know that green olives and black olives are the very same? Green olives are not ripe, whereas black olives are fully ripe.

Heat

It is Hatch chili season because the peppers dictate that it is now. Which is usually right around this time of year, but it can vary. I learned recently that one of my good friends from highschool, Tom Sluzalis, has entered the ring with selling hot sauce. Made with Hatch peppers. I’m from Colorado (as…

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Worst Taco Award

Once again, we find that New England just needs to bow out with the Mexican/Tex Mex food, or go to school. Fasten your seatbelts taco lovers, because you may get whiplash. Either this is conjuring evil spirits or this was the special at a restaurant I visited in Warwick, Rhode Island. At the time of…

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