Saturday, 3 March, 2007

The World’s Best Bread Knife?

Posted in Culinaria at 2:21 am by glpease

It’s a bold claim, but I’ll stand by it. I’ve never been excited by bread knives, thinking them more of a necessary evil than something I’d ever really shout about. But the Shun Kershaw Pure Komachi 8″ Bread Knife is both a real mouthful and a real gem of a kitchen tool.

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Friday, 1 December, 2006

The Fireclown

Posted in Culinaria, Humor, The Good Life at 2:14 pm by glpease

Several years ago – could it be over a decade? – I was eating with some friends at one of the local Indian restaurants that I’d become quite fond of. I’d come to know the people there, and there were often tasty treats available to their friends that were not on the menu. Most of us were willing to put our culinary fates into the hands of our waiter. As there were about half a dozen of us that evening, an excellent feast was promised, and I had little doubt it would be delivered. Read the rest of this entry »

Wednesday, 11 October, 2006

Mind Blowing Chiles

Posted in Culinaria at 12:59 pm by glpease

“When the results of the heat tests came back I was gobsmacked.” No pun intended, I’m sure. These words were spoken by Mrs. Joy Michaud of Dorset, England, as quoted from an article in the Times OnlIne. She and her husband Michael run a business called “Peppers by Post,” and have spent four years developing a chile called the Dorset Naga, apparently a cultivar of the Capsicum chinense, and at over 900,000 Scoville Heat Units (SHU), now the record holder for the world’s hottest chile, besting the previous record of a skimpy 577k SHU, previously held by the Red Savina, a variety of the Habañero. Read the rest of this entry »

Tuesday, 12 September, 2006

Morning Coffee

Posted in Coffee!, Culinaria at 10:17 am by glpease

The Big Cup

I cherish the morning coffee. I can easily recall delightful childhood memories of the wonderful aromas of brewing cofee drifting through the house on the weekends, and coffee has been part of my life throughout the years. Most days, I can’t even imagine starting off without it. Hot and black, freshly brewed in the French press, a milky, soft café au lait, or a wonderfully rich, thick espresso based caffè latte, some sort of cofee is destined to be my perennial accompaniment to the day’s beginning. I’m not quite addicted; it’s not the caffeine that drives me, but the ritual. There’s something about the grinding of the beans, the brewing of the liquor, the preparation of the milk, the creation of the perfect cup that seems more important even than the drinking of the resulting beverage. It’s an unhurried, careful process that gives a moment’s pause before the too-often hurried hours that will follow. It’s a meditation. Read the rest of this entry »