“Eggs” by Zyada
The question is whether that consolidation is really a risk factor for salmonella. And you’ll find people on both sides of that who will argue the case that either having it be at large places where you can actually do really good biocontrol is more safe, you have people who would argue that [...]
Author Archives: Greg Turner
When we get our eggs from a single basket
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Black Bean Tacos
I love transferrable skills. It’s one of the reasons I do my best to talk about understanding food rather than memorizing recipes. If you understand food, then you can take an idea and move it across an entire spectrum of entrees. Like, for example, the idea of including onion in a recipe without really including [...]
Posted in Ingredient, black beans, cheddar cheese, mince, olive oil, onion, saute, simmer Tagged black beans, gluten free, vegan 1 Comment
Making Time to Cook
I believe cooking is important. It enables us to eat healthier foods, and makes us more mindful of our place in the world. I honestly believe that cooking and eating together with family and friends grounds us and makes us happier.
I hear many people say they don’t have time to cook. I hear Michael Ruhlman [...]
Posted in Memoir, essay 4 Comments
Burning questions: what to consider when cooking fish
Q: How to pan fry fish without it flaking apart or burning?
Pan-seared tilapia with bacon and shallots (links to a previous post)
A: We’re all scared of fish. Undercooked, fish of any but the best quality ends up cold, clammy and unappetizing. Overcooked, it falls apart or ends up chewy. Overcooked fish also tends to extrude [...]
Pan-seared tilapia with bacon and shallots
For a long time I thought tilapia was some kind of garbage fish. People talked about it with derision most often reserved for the Fillet-O-Fish or other generic whitefish battered and deep fried. But tilapia might be one of the better values currently in your local market’s sea food section. It’s cheap, low on the [...]
Posted in bacon, shallot, tilapia Leave a comment