THE GOCHISO GOURMET: The soul of the kitchen

No, it’s not the Sub Zero French Door refrigerator with the custom paneling, the GE Advantium oven or the six-burner Wolf range. It isn’t even the 15 1/2-quart Le Creuset Dutch oven or the All-Clad copper core eight quart stockpot. It’s the most basic and essential tool in the kitchen, and like the katana was […]

THE GOCHISO GOURMET: What a ham!

“How do you take a sick pig to the hospital?” “In a hambulance!” “What did the pig say when he was sick?” “Call the hambulance!” OK, I’m not talkin’ about that kind of ham. The ham that I’m speakin’ of is of the cured pork persuasion: Savory, salty and useful in a wide range of […]

THE GOCHISO GOURMET: Veggies and the art of dry cooking

OK — that was my take on “Zen and the Art of Motorcycle Maintenance: An Inquiry into Values,” which really didn’t translate too well. Oh well! But unlike Robert Pirsig, who states in his introduction that despite the title, there is no factual information on Zen Buddhism or motorcycles, this article does contain pertinent information […]

Japanese flavors meet American ingredients

HIROKO’S AMERICAN KITCHEN: COOKING WITH JAPANESE FLAVORS: 6 EASY SAUCES; 125 MODERN RECIPES By Hiroko Shimbo (Riverside, New Jersey: Andrews McMeel Publishing, 2012, 224 pp., $24.99, paperback) The basic goal of Hiroko Shimbo’s new cookbook “Hiroko’s Japanese Kitchen” is simple: to help American home cooks infuse familiar ingredients with Japanese flavors and preparation styles. Take […]

THE GOCHISO GOURMET: Gadgets for the wine lovers and chefs in your life

For the wino in your life, may I suggest several wine gadgets: The Durand corkscrew It’s a little pricey at $125. OK, make that very pricey, but it combines the best of a standard corkscrew and Ah-So bladed cork extractor. It isn’t needed for every bottle of wine, but it shines with older bottles of […]

GOCHISO GOURMET: The joy of soy

The humble soybean is so versatile; a multitude of food applications can be employed to satisfy any soy craving. From slightly sweetened okara served simply “as is” or formed into fried croquettes to slightly sweetened soy milk as a morning vegetarian milk substitute to that ubiquitous curdled soy milk product, tofu, to the refined textured […]

THE GOCHISO GOURMET: Lookin’ for inspiration

Sometimes we find it without even lookin’, sometimes it keeps knockin’ at our door without us knowin’, but sometimes we do find it and it changes our very core… OK, maybe not so grandiose. It may be as simple as makin’ that first Bolognese sauce or startin’ that first exercise routine or simply makin’ us […]

Rice, it’s what’s for dinner

THE HAWAI’I BOOK OF RICE: TALES, TRIVIA AND 101 GREAT RECIPES By Cheryl Chee Tsutsumi (Honolulu: Watermark Publishing, 2011, $15.95, paperback) A blend of history book, storybook and cookbook, “The Hawai’i Book of Rice” introduces readers to rice through a collection of personal anecdotes and original recipes gathered from chefs, individuals, and organizations. The influence […]

GOCHISO GOURMET: Taking the path less traveled

For most of my almost five decades here on this orb, I’ve always cooked rice one way — the old school way, in a traditional cast aluminum rice pot over a stovetop burner. The rice was never measured in a special rice cup; you always knew exactly what level of rice produced three cups of cooked […]

Tasty Sweets, Minus the Guilt

THE WORRY FREE BAKERY: Treats Without Oil and Butter By Kuniko Ibaraki, translated by Jessica Bezer (New York: Vertical, Inc., 2009, 80 pp., $14.95, paperback) At first glance, the title may create skepticism in many die-hard dessert connoisseurs, but every recipe in this book is grounded in Kuniko Ibaraki’s idea that delicious desserts can be […]

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