Our digestive system is designed to handle a high-quality omnivorous diet. By high-quality, I mean one that has a high ratio of calories to indigestible material (fiber). Our species is very good at skimming off the highest quality food in nearly any ecological niche. Animals that are accustomed to high-fiber diets, such as cows and […]
Q. Why is it when you steam or wilt fresh spinach you get that iron-tinny taste? How do you prevent it?
A. We’re guessing you have been cooking your spinach in an aluminum or unlined copper pan. Pans made of aluminum or unlined copper react with the sulfur compounds in green vegetables to create unpleasant odors […]
Last weekend I had the pleasure of dining at 3030 Ocean, which is a hotel/beach club on Ft Lauderdale beach. Normally I wouldn’t think much of a hotel restaurant, but this one was really good.
There was an appetizer of clams in a spicy lemongrass broth, which was great. I normally prefer living in the 100K+ […]
I’ve got a post at Websites and Beer talking about adding vinegar to beer. Blasphemy? Maybe not…read on.
I’m reposting this here, because it’s sort of a follow up to my post about cheap versus expensive wines. Hooray for food. Hooray for science. And hooray for food & science together!
Saw a post on the Freakonomics blog about wines, and people’s abilities to tell the difference between good and bad wines. I love Levitt for his willingness to piss people off in the pursuit of truth (read the part about the scholar who stormed out of the room!) Anyways, there was a large study done, […]
They clearly love James Dean and Betty Boop — the walls are plastered with pictures — so the place has a real classic American-1950s feel to it. And, it seems, in the 1950s, breakfast was delicious.
I had Donna’s Skillet (served to me by Donna herself), which is
home fries
onions
corned beef hash
scrambled eggs
cheese
Add hot sauce and […]