I admire Mr. Bayless. He approaches ingredients and cooking with so much joy. In this interview, he says that 90% of the ingredients he uses in his restaurants are locally-sourced. I assume that means he buys chilies and tomatoes from greenhouses? I wonder if he finds a difference in taste from out-of-season, greenhouse-grown produce? Or I wonder what he is doing to ensure peak flavor?
A friend dragged me to an estate sale another friend was organizing: hundreds of canning jars, other hard-to-find preserving equipment, meat grinders, bread tins, slicers, a cherry pitter, pickle crocks. http://tiny.cc/uVh9r I bought very little because of space issues here. So much left there! Go!
growingcurious has not yet posted.
Most of the time with cooking and eating, the rules are clear.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite