Books and Artful Things

07/11/2022

The Mosel Valley, Germany's Wine-Growing Region It has been a while since my last blog. Mainly because I moved into a new city and also just not sure what else I could talk about. What did I consume on a regular basis that I’d have the expertise to talk about? Then it struck me: WINE! Wine has been around since mankind has walked upright....

The Mosel Valley, Germany’s Wine-Growing Region It has been a while since my last blog. Mainly because I moved into a new city and also just not sure what else I could talk about. What did I …

03/05/2022

Several of my earlier posts have talked about using things like the greens from the leaves of the radish, beet and others that we usually throw away. I have also written about the substitution of common ingredients and how to Google the information. Shortcuts for traditional foods like steamed buns just to name one. I have also suggested tools and utensils to make a well-equipped kitchen and where to buy them to stretch the dollar just a little further....

Several of my earlier posts have talked about using things like the greens from the leaves of the radish, beet and others that we usually throw away. I have also written about the substitution of c…

12/10/2021

Satisfying Afterglow Until recently, I knew nothing about the terms ‘umami’ and ‘mouth feel’. Now that I do, I have a new culinary term to add: afterglow. A decade ago, few home cooks I knew had ever heard of umami. The best I can explain is that everyone knew about sweet, sour, and bitter flavors. Umami is one of those flavors that go beyond, giving a satisfying treat to the taste buds....

Satisfying Afterglow Until recently, I knew nothing about the terms ‘umami’ and ‘mouth feel’. Now that I do, I have a new culinary term to add: afterglow. A decade ago, few home cooks I knew had ev…

10/02/2021

It occurred to me that some of the most sophisticated and gourmet food started out as simple what was available to use food. What got me to thinking about this was my recent adventures in the old school Roman pasta dishes. Listed here are the main four great Roman pasta dishes. Pasta, guanciale, and pecorino are the veins that pulse through each one of these quintessentially Roman dishes....

It occurred to me that some of the most sophisticated and gourmet food started out as simple what was available to use food. What got me to thinking about this was my recent adventures in the old s…

08/31/2021

Dear readers, tonight with us is an ex Pinkerton Agent turned detective and gun for hire. He’s here to tell us about the 1870’s Wild West, and of how a gunslinger used to open plains an…