It is that time of year again where you are scrambling around looking for holiday gifts for the people in your life. I can tell you from experience, shopping for a cook is a tough situation. Do they have the latest and greatest gadget? Do they need a new french rolling pin? Well, here at Food Craftsmen we have you covered. (more…)
We hold true, here in the U.S, the inalienable right to eat what some consider the food of the gods.
We believe pork belly is a truly American dish.
We treat it with reverence. Truth be told pork, in particular, the meaty, fatty belly is loved and used in cuisines all over the world. It is no less American than it is Korean, Phillipino, Japanese, or Taiwanese.
Tough cuts of meat, or secondary cuts, were the food of peasants long ago. For years grandmothers would braise meats like pot roast to serve to the family.
Home cooks stumble over the process until, finally, they unlock the secrets of time, temperature, patience, and skill.
In today’s world having a beautifully braised hunk of beef is found primarily in higher-end, fine dining restaurants.
Basil has a nickname, “The Royal Herb”, or Saint Joseph’s Wort.
It has been cultivated in India for over 5000 years.
It comes from the greek word Basileus, meaning “king”.