Tag: Houston

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Roasted Spring Lamb And Veg With Several Calls To The Suicide Prevention Hotline.

Five hours roasting at 150 Celsius or about 300 Fahrenheit and Maillard Reactions abound as lamb bone, flesh and skin browns, fat melts and a wondrous dark, umami aroma fills the kitchen and house.  Carbohydrate molecules and amino acids change and change in dry heat as colors and taste merge.  Fat molecules with the aid … Continue reading Roasted Spring Lamb And Veg With Several Calls To The Suicide Prevention Hotline.

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Traveling Through Winter Dark and Light With Samuel Beckett And Assorted Food Options.

Hours from now I’ll look at my aisle window and believe it’s Venice instead of Stockholm, eighteen-hundred and forty-six instead of two thousand and nineteen, and I’m navigating channels on a gondola in the “City of Water” on my way to a ball in ‘Going to the Ball (San Martino)’.  Also, my name is Joseph … Continue reading Traveling Through Winter Dark and Light With Samuel Beckett And Assorted Food Options.

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Cooking Houston

Cooking Houston has been a way of life for me the past thirty years, and now that I’m moving overseas I think it’s a good time to reflect over the next few posts on my kitchen, ingredients and loved ones.  First loved ones.  The hearth and all its cooking utensils exist to feed the family, … Continue reading Cooking Houston

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Transforming Tongue: The Alchemy of Cooking (“True Detective” Style).

White to rose to crimson this cow tongue’s muscle, fat, cartilage, and bone draws our attention more as anatomy than food, but food it is . . . simmer for hours, smoke for hours, roast, sautée, stew.  Why paint such a raw scene?  Gustave Caillebotte’s Calf’s Head and Ox Tongue (1882) exemplifies an everyday reality … Continue reading Transforming Tongue: The Alchemy of Cooking (“True Detective” Style).