Jan 142012

[swfobj src=”http://indieculinary.com/wp-content/uploads/2012/01/stock_making_quiz.swf” width=”500″ height=”400″]   Stocks form the basis, (used in one form or another), for the flavoring of most classical French dishes.  Since classical French cuisine has so widely influenced other Western cuisines, stocks are important in general. You can buy them pre-made, of course, but the results are often insipid. It’s worth your time to learn how to make a good stock, even at home. You’ll find that dishes in which you incorporate a good stock are elevated beyond your expectations. A classical stock is a combination of bones, vegetables, and liquids (usually water), with the addition of […]

Jun 122011
Vinho Verde

[swfobj src=”http://indieculinary.com/wp-content/uploads/2011/06/vinho_verde_quiz1.swf” width=”500″ height=”400″ align=”center” allowfullscreen=”false”]   One of my favorite things to do on a summer evening is to sit in the garden, listen to the wind rustle the leaves, contemplate ideas, and breathe in the aroma of an effervescent glass of wine.  Among wines with a slight fizz, my absolute favorite for summertime contemplative quaffing is Vinho Verde.  As luck would have it, my local grocer/wine shop, Taylor’s Market, had an exemplary and affordable Vinho Verde just waiting for me in the cooler last night. Vinho Verde translates in English to “green wine.”  This name is not meant […]

Jun 062011
Pickled Tea Leaves

[swfobj src=”http://indieculinary.com/wp-content/uploads/2011/06/pickled_tea_leaves1.swf” width=”500″ height=”400″ align=”center”]   Since I’m feeling like a bit of a pickled tea leaf evangelist these days, I thought I’d cover this topic in an early post.  Start with the quiz if you like, or read the rest of this post first and then loop back to take it. If you haven’t tried pickled or fermented tea leaves– to eat, that is, not to drink– then do yourself a favor and learn a bit about them.  By the end of this post I hope you’ll be able to discuss the cuisine which popularly uses tea leaves, identify […]

Jun 022011
Recipe Conversions

[swfobj src=”http://indieculinary.com/wp-content/uploads/2011/06/recipe_conversion_quiz.swf” width=”500″ height=”400″ align=”center” allowfullscreen=”false”]Recipe Conversion Quiz[/swfobj]   A Facebook friend dropped me a line recently; he told me he’d doubled a chicken recipe and ended up with so much extra liquid he was forced to both strain and reduce.  What, he asked, had gone wrong?  He was curious if I had any tips on doubling recipes effectively. As a matter of fact, I do.  Let’s talk about recipe conversion formulas, (really, there’s just one main formula, and it’s not that bad), as well as some hints and tips for multiplying or reducing recipes effectively.  I hope that after […]