Posts Tagged ‘cook Vook’
Cooking for Love
What happens when you turn your passion into your day job? Could passion turn to drudgery? For me the passion is cooking, for Jeff & I the passion is having people gather around the dinner table. And for both us, the answer is, we’re still passionate about both.
I won’t kid you, it’s work.
Read MoreAroma Cucina Giveaway: We have a winner!
Thank you everyone who participated in our giveaway. Great answers, and we agree this is an awesome basket of goodies from Gustiamo; but it is a contest and that means there has to be a winner. Only, we couldn’t decide between two commenters, so we decided to give a basket to each.
Read MoreMaking Food Videos: All Bright Lights & Glamour
Feeling restless at 4:00 am, I get out of bed and step on… a huge pile of grit. What on earth…it’s everywhere! It feels like kitty litter embedded on the soles of my feet…only…wait a minute! It’s cous cous! The floor is literally covered in cous cous. What??
Read MoreShooting Our Next Cook Vook
We’re on the move again; this time back to NYC to shoot the video for our next cook Vook. I hope we have half as much fun shooting this as we did last summer. At least this time, if a light bulb blows out it won’t be catastrophic. After three days of working perfectly, with a major converter box, the main lights blow. In four minutes we went through our entire stash of back up bulbs. It’s just like watching cash burn.
Read MoreWhat’s in your olive oil?
Even the most casual wine drinker probably knows the difference between a chardonnay and a white zinfandel. If this is the case, why don’t the most passionate chefs or home cooks know more about their olive oil? Maybe the chefs know a brand name, but do they know what variety of olive is used?
The concept of terroir or terrain or terreno (French-English-Italian) is frequently discussed with grapes and wine; why not with olive oil? If sun, soil and climate affect a grape, it stands to reason it would affect the flavor of an olive and it’s oil.
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