Food

The Gochiso Gourmet: Animal sobriety

Several weeks ago, a good friend received a medical diagnosis along with a recommendation from his physician to switch his usual diet to a vegetarian one. Since the Mrs. and I usually indulge in near-vegetarian cuisine for lunch and dinner during the workweek, I decided to make little tweaks in these dishes to make them […]

THE GOCHISO GOURMET: Fermentation 101

Whether we think about it or not, we’ve all experienced fermentation, whether it’s via imbibing my favorite breakfast, lunch or dinner grape juice-based beverage or simply pushed a little harder in the gym and experienced that muscle burn the next day. In a nutshell, fermentation simply is the biochemical process in which sugars are converted […]

THE GOCHISO GOURMET: Flat out versatile

OK, I normally don’t highlight a specific grocery product, and while I don’t have any investment or vested interest in this product, I really like these Flatout flatbread products. Why? These thin flatbreads — sold in most supermarkets — can be used in multiple applications, and depending on the product you select, most are high in […]

THE GOCHISO GOURMET: Green with envy?

My local Marukai Wholesale Mart recently had a sale on all-things matcha. Matcha? Is that some local Hawaiian product? No, matcha is basically green tea leaves that are refined to the nth degree. For starters, the plants that produce matcha aren’t cultivated like your basic green tea plants (Camellia sinensis). Instead, they are shaded from […]

THE GOCHISO GOURMET: Memphis in May

About two weeks ago, one of the most prestigious, if not the most prestigious, BBQ contests concluded its annual competition in Memphis, Tenn. with anywhere from 40 to 120 teams competing to produce the ultimate BBQ concoction. While categories in beef, poultry, seafood and various sauces are judged, undoubtedly the most prestigious awards are in […]

THE GOCHISO GOURMET: Spring cleanin’

For some reason, I decided to clean out our kitchen pantry while I was in the middle of doing our federal and state tax returns. It was probably to break away from the monotony of pencil pushin’, as well as the realization that the extra tax burden will consistently be in the four-figure range until […]

THE GOCHISO GOURMET: Livin’ la vida local

Or more accurately, as I previously stated (in the article entitled “Support your community” in the Jan. 1, 2016 issue of the Nichi Bei Weekly), I have been attempting in this Year of the Monkey to buy la vida local. Well, it originally sounded easy,  but after my first attempt, it makes me seem more […]

THE GOCHISO GOURMET: The wonderful world of the Internet

Love it or hate it, the Internet is balanced with beneficial innovation as much as it’s plagued with maddening pop-ups and trolling Websites. And because virtually everyone is now connected via our smartphones, having a mealtime conversation is about as archaic as the typewriter is for writers. Diners are either furiously snapping food photos or […]

THE GOCHISO GOURMET: Support your community

It’s that time once again, when most of us focus on changes we’ll make for the rest of the year: Spend less, weigh less, work harder, study more, be a better person and so on and so forth. Sometimes we’re successful and continue on throughout the year. Sometimes we’re not as successful and falter somewhere […]

THE GOCHISO GOURMET: Are you nuts?

For the record, I only act that way,  but what I’m referring to here is the cornerstone of mankind’s earliest diet. Along with the occasional captured rodent and harvested fruits, nuts made up a significant part of the diet, as they are packed with calories and protein and foraging for them didn’t require an elaborate […]

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