Let's be honest, a lot of the "environmental" or "green" products out there are still just crap. Sure, they're made from recycled this and that and will 100% biodegrade if we accidentally leave them in our cars. But are we supposed to throw away all of our non-organic sheets so we can sleep in shade-grown organic bamboo ones? Here is a product...
Let's be honest, rice is pretty easy stuff to make. Water. Rice. Cook. That said, it's amazing how often one can screw it up. Too sticky, too dry, undercooked, overcooked. But what many Asians have discovered is that this staple is far too important to leave to luck and our own (in)attention. They have discovered the rice cooker. You may recall...
We have a bit of a problem, or more technically speaking, the author does. I break glass. The nicer it is, the more likely it is to shatter once I get my hands on it. I've had the great wine glasses - you know the ones, giant bulbous crystal Riedel jobs made for one specific varietal in one specific region...but I digress. The reason I bring up...
South Africa, for those who haven't been there, is without a doubt, one of the most beautiful countries in the world. From the Drakensberg mountains to the Natal beaches and the Wild Coast, to the flourishing (though endangered elsewhere) White Rhinos in Hluhluwe Umfolozi park. Home of the Bushveld and one of the most amazingly beautiful ...
I remember a trip to Maine when I was little. I remember the beautiful rocky coastline, the cool air and all the pine trees. I also remember the fresh lobster. Mmmm. I think I had it just about every meal when I was there. Even though they were crazy looking sitting there on the plate staring back at you with those beady little black eyes,...
I have some great knives in my kitchen. The kinds chefs use - great stainless steel ones that set me back a bunch. But everyone who owns these (including the aforementioned chefs) knows there's a downside: these things don't hold their blades. So we're constantly honing and sharpening them...or not, and consequently hacking tomatoes into chunky,...
There is nothing like a Le Crueset Dutch oven (yes, technically this is a French oven, but let's not pick nits.) I know it's been said a hundred times, but it remains a stone-cold truth. Is it worth dropping a couple hundred bucks? Hells yeah. This is heirloom material. AND if you buy it online instead of some place like Sur La Table, you'll pay...
EVERYTHING is better with bacon...even chocolate. If you haven't seen or tried it yet, check out the Bacon Bar from Vosges (pronounced 'vozhh') Chocolate. Vosges is named after a forest in central France where (perhaps uncoincidentally) some of the best French oak wine barrels are born. OK, so it's a bit gimmick-y, but it is good. If you're...
We believe that no steak is better than a grass-fed beefsteak, and our recent visit to Argentina proved that beyond a doubt (Bife de Lomo...mmmm). Since it is almost impossible to get Argentinian beef here in the US, we recommend getting the next closest thing: grass fed. Rocky Mountain offers a number of cuts, but try this Flat Iron steak -...
We like this citrus juicer by OrangeX because it's old school, because it's industrial strength (our previous one broke), because it looks great and because there is nothing better than fresh orange juice. The Jupiter is large enough for grapefruits, but will handle small limes and lemons if you want to make one of our favorites: hand-squeezed...
