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!
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Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better