Rosengarten Classic. Originally Published: Rosengarten Report, March 2006.
Here’s a real paradox for you, one fully worthy of Zeno’s attention. I love shrimp–those sweet, sea-drenched, poppy, crunchy, squirty little blocks of crustacean delight. And…as you well know…I love learning all about the things I love.
Rosengarten Classic. Originally Published: Posted on Internet in 2007
It is high gazpacho season once again…and time once again for me to go highly ballistic about how messed-up our gazpacho-making is in America!
Originally published in The Rosengarten Report
I have always given as much respect to beer as I’ve given to wine–because beer is another primal product that results from artists working with nature, artists who are hoping to produce something aesthetically pleasing for human beings. But I have lots of friends who, perhaps influenced by one too many cheap and foul kegs at the frat, don’t share that opinion. “Don’t like beer,” they say. “Can’t imagine why I would drink that.”
You hear the lament quite often: “Steak at home never tastes as good as steak in a steakhouse.” And, in most homes, that’s perfectly true. But I’m here to tell you that, armed with a few secrets, you can serve steak at home that matches steakhouse steak bite for yummy bite–and at a fraction of the cost for a restaurant steak dinner!
Originally Published: Rosengarten Report, Issue #57, May 2007
#1: Relationship to Nature. Sure, sure, every chef everywhere these days goes on about how “natural” his food is. I recently told the story of the self-proclaimed “natural” Hungarian chef in Pittsburgh–whose kitchen, I found, is loaded with industrial supplies.
