Posts by Abbot

Heat it up on the cooktop to pretty warm, add an egg yolk and put it in the blender.

Brands I have used are Squid, Tiparos, and Three Crabs. Three Crabs is lighter and somewhat more delicate in flavor-good for dipping sauces and works fine for cooking. The other two are more heavy duty but also good and you can just...

My reference is p. 194, On Food and Cooking, H. McGee. I have fished for salmon species of all sorts in Alaska, Canada and Washington and am aware of the culinary differences in the 5 species. The flamingo example is a good case in point...

My impression always has been that the orange/red coloration of wild salmon from the sea is due to the crustaceans(shrimp) in their diet. The pigment is a carotenoid compound (astaxanthin) related to the orange pigment in carrots. It may...

Have hunted and eaten pheasant since I was a pup.It does resemble chicken more than anything else. It can be very good and when it is not, it is because it is too dry. It presents the same problems in cooking that chicken breasts present...

Fresh anchovies are just fresh fish, salted anchovies are a seasoning tool. It is like comparing raisins and grapes, sundried vs fresh tomatoes, dried shrimp and fresh shrimp. You might be able to buy fresh, frozen or even live anchovies...

I have the most superbly flavored oregano in a pot for the second year. It did not bolt last year but flowered this year. Unfortunately, I did not crop the flower heads and now the plants look pretty ratty with a lot of dead leaves,...

First post from a long time lurker. I am a retired physician in Oklahoma. I have had a lifelong interest in food and cooking. I have a strong biochemical and surgical background, know almost nothing about baking and pastry. In short, I...