Word: dishness
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Aside from it being cheap and green, chefs are big on pickling because it just tastes good. The perfect pickle will have just enough acidity cut a dish's richness, and just the right amount of sweetness and spiciness to complement it. What's more, creating the perfect pickle is half the fun. Says Arrows restaurant's Frasier, "Even with the humble cucumber, the sky's the limit for creativity." Pickling is "so easy," he says, everyone should try it at least once...
After a summer without popcorn chicken, ranger cookies and Harvard fruit salad, students may have returned to those same dishes, yet something is amiss in the dining halls. The small cards that used to detail each food’s caloric content no longer accompany every dish. This act of removal has omitted an ineffective way of keeping healthy. This removal is a relief to those who worry that the excessive attention to the number of calories in a dish exacerbates unhealthy eating habits. Furthermore, the cards were an ineffective way of maintaining healthy eating habits, given that caloric content...
...said Nuanchan Jitijaruek, a partner who currently helps run Spice and who translated Kordsomboon’s interview. “Ask him to cook Korean food and he will cook bulgogi for you,” Lymswam added about his longtime friend, referring to a Korean barbecued beef dish. Confirming this culinary versatility, Shabu Square will not be exclusively dedicated to Thai cuisine, unlike their other three restaurants. “I am happy to cook, and I try to cook good for the customer,” Kordsomboon said, in what was one of the few English sentences...
Probably the most eye-opening dish for me was something called berberechos a la plancha, kind of a cross between scallops and clams, just thrown on the griddle. There's nothing on them. Maybe lemon. And it was just the greatest thing...
...have years of successful recipes. Have any attempts produced a disastrous dish? Jonathan Yost, POMONA, CALIF...