Recipe File: Barbecue Pork Ribs (Baby Back or Spare)
30 May 2008 6:05pm GMT I've been planning on writing down my recipe for barbecue pork ribs for a couple years now. I kept avoiding it to prevent runaway discussions on whether or not this is the best way or the correct way to barbecue ribs. I finally decided to just sit down and write it. This is how I do my ribs, barbecue style. They come out delicious, tender and juicy, and full of smoky flavor.Barbecue Pork Ribs
Dining Out: Uchi (Austin, Texas)
26 Apr 2008 12:30am GMT On a recent visit to Austin, Texas, I made sure I had a chance to dine at Uchi, the highly respected Japanese inspired restaurant helmed by executive chef Tyson Cole. I expected some good sushi, flavorful beef and pork, and some beautiful presentations. What I got was beyond my expectations. To date, my three-and-a-half-hour dinner at Uchi is the best meal I've ever had.
Kitchen Notes: Fond of Fond
22 Apr 2008 11:10pm GMT What do professional cooks use to form the base of many flavorful sauces, while many home cooks simply discard and wash down the drain? The answer is fond. How could two groups of people treat the same thing so differently: one as a bother, the other as a boon? A little culinary knowledge is all it takes to incorporate the wonderful substance that is fond into all your home cooking.Christopher Allen describes himself as "an archaeologist of flavor". He relentlessly digs deep to...
Off Topic: Chili's Bacon Burger
13 Apr 2008 9:00pm GMT For the last several days (if not weeks), I feel like I've been bombarded by these advertisements from Chili's (an international bar and grill chain that serves Tex-Mex inspired food) featuring their new Smokehouse Bacon Burgers. They claim to have "the thickest bacon you've ever seen". With a statement like that (How do they know? I've seen a lot of bacon!) I knew I had to go and take a look and see for myself (which is playing right into Chili's hands, but...
Dining Out: Hard Knox Cafe (San Francisco, California)
17 Jan 2008 11:10pm GMT There is a special place in my heart for soul food. Thinking of the crunch of buttermilk fried chicken, melt in your mouth texture of braised ox tails, and succulent barbecue ribs makes my mouth water. There aren't very many places in the San Francisco Bay Area that do an outstanding job at preparing soul food, but Hard Knox Cafe in San Francisco is definitely one of the best.Fried Chicken with Corn and Mashed Potatoes & Gravy