7/9/12 – 7/15/12
Here’s the forecast: heat! So, this week, I counter with chilled clams and oysters, sweat-inducing hot sauce, the quick-cook of Chinese …and some new revelations about tasting that all-season obsession, chocolate.
Tuesday, July 10, Weekly Feature:
New Ideas in Tasting Chocolate…Straight from the Valrhona Braintrust!
I go into a room with a bunch of chocolatiers from France…and end up with new insights concerning the sensory evaluation of chocolate. C’est si bon!
Thursday, July 12,
A Hot Sauce Rant Classic:
Discover my secret agenda concerning hot sauce…and why I think some of the most popular ones in the market today do not belong on my table!
Friday, July 13, New Video:
Opening Clams and Oysters: A Foolproof Guide
It ain’t hard if you know what you’re doin’! It starts with two different knives, and concludes with two different motions. Master these multiple mollusk moves, and your dinner parties will change forever…ain’t nothin’ like opening a few dozen clams and oysters while your adoring guests gaze upon your bi-valve magnificence!
Sunday, July 15, My 5:
Favorite Pantry Items for Authentic Chinese Stir-Frying
I LOVE cooking in a wok. I LOVE turning out Chinesethat tastes just like what you’d get at a good Chinese restaurant…or, these days…better! Next Sunday, I will reveal five ingredients I always have on hand to process spontaneously any bunch of broccoli that happens to show up on my doorstep with a pound of shrimp!