There is a vast linguistic confusion in English on the subject of “hot” food, or “spicy” food. Why? And why does no one even ask why? Then, beyond mere words, there are many other facets of culinary heat-worship we generally do not consider…as we expose our digestive linings to ever-higher examples of Scoville-chart explosive devices at Sichuan restaurants, Mexican restaurants, Indian restaurants, etc. Today, let’s look at the whole range of chile confusions–hoping, of course, to enjoy our food better at the end of the day!
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I contend that Champagne is harder to judge than many other wines. Heavy reds, light reds, acidic whites, fruity off-dry whites…these all make some people go “yuck,” and some people go “yay!” The point is: judgments are easy to make. But get a flute of champagne in front of you…and the judgments don’t flow so freely. Most people just go…”ah, that’s nice!”
We’ve all heard a great deal about fish “sustainability” in the last twenty years. Mostly it comes down to chefs: who’s being irresponsible about endangered species, who’s not? If I serve some Chilean sea bass in my home to 6 people, t’ain’t such a big deal–but if a famous, influential seafood chef is serving it to thousands in his restaurants, a big difference is definitely being made.
I am a fiend for stacks of protein (usually protein and add-ons) stuffed in between two slices of bread.
Yes, I admit it…I’m a sandwich maniac! I can immediately think of dozens of sandwiches I have enjoyed in my own kitchen for decades:
*tuna salad with celery
*sardines on French bread with butter, onions, parsley, lemon, olive oil
You may recall that last summer I went on a week-long, beef-mad binge that included a trip to Boston, to the venerable Durgin Park restaurant near Faneuil Hall…
…in order to taste (more than taste!) their renowned prime rib.
It was divine. But I had no idea what divinity awaited me at dessert.
About David Rosengarten
Journalist, television personality, and cookbook author, David Rosengarten has covered great food products, restaurants, wines, gastronomic travel destinations, and related subjects for over 25 years...
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