March 1, 2010
Another month, another meat score. The people at Stillman’s have spoiled me for any other chickens. Now, when I “settle” for a Bell & Evans bird, it still tastes bland compared to the free-range version. The rest of the delivery was hot Italian sausage, a pork loin roast, and pork cutlets. I supplemented those with [...]
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January 5, 2010
The cooking buzzword last year was umami, the “fifth taste” responsible for our sensing “meatiness.” Before that taste had a name, however, cooks in the know had a pantry full of components they could add to boost a dish’s savory notes. A quick look through the Belm Research Kitchen turned up these (not including the [...]
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