A blog about food and cooking by Chris Norris
Process Cheese & Kraft I recently read an article in Invention & Technology (this was from a 2001 issue, which tells you something about the lag time associated with reading magazines in our house!) about the origin or process cheese. It turns out that in […]
Nine Billion Chickens plus Hogs & Cows! Here’s an amazing factoid I picked up from Gourmet magazine recently. Each year n the US, we consume 30 million cows, 100 million pigs, and (can you believe it!) NINE BILLION chickens! Let’s do the math: for each […]
Rice Cookers break a Grand! Apparently, high end rice cookers go for a Grand (a thousand dollars) these days. According to the Wall Street Journal, Toshiba has a rice cooker that uses pressure to increase the boiling point of the water, a vacuum to cause […]
What is Garlic? A bit about Roots & Underground Stems Me & Laura & the gang of boys were dragging the boat to the lake for Memorial Day last week, and found ourselves driving by the fields of garlic in Gilroy, CA. Somehow we got […]
Cooking Stir Fry in a Wok using a Propane Turkey Fryer A few months ago, after watching Alton Brown of ‘Good Eats’ make a stir fry over a charcoal fire in his Weber grill, and then again with an outdoor turkey fryer, I did some […]