THE SMOKE AND THE FURY
I’ve decided that I like the taste of fire. Actually, I think I decided that a long time ago. But only recently have I come to think of it that way—I like rustic smokiness, I like crispy charred burned bits, I like the deep brownish-black sear from just scorching the hell out of something. I like all the things that ...
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SUMMER’S BEST DESSERT: GRILLED FARMSTAND PEACHES
There are certain flavors that seem to live within summer air. Certain things that on a good day, away from any landfills or traffic, you can almost taste on the breeze. For me, peaches have always been one of them. To bite into a ripe peach at its peak is to taste the memory of the best summer you ever had: Hitting rope ...
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SANTA MARIA TRI TIP: BARBECUE’S MOST DESERVING STEP CHILD
Living in Texas, I’ve been privy to many, many debates on the true origin of quality barbeque: Central Texas, West Texas, East Texas. Then usually some unfortunate soul mentions some other state or town in the south and is shouted out of the room. Texans are dogmatic about their barbeque, and admittedly I am no different. ...
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ALL THE OBSERVANT CATHOLICS IN THE HOUSE, WHO FOLLOW THE LITURGICAL CALENDAR AND THEREFORE ARE AVOIDING MEAT IN OBSERVANCE OF LENT OR JUST BECAUSE IT’S A FRIDAY AND THAT’S WHAT CATHOLICS SOMETIMES DO, SAY “HO-O!”
This is a post about fish. First, let me say that I don’t limit my diet in any way for any reason: allergic, religious or otherwise. In fact, just about my only religious conviction about food is that it taste good. There’s just too many things in the world that provide too much tasty joy for me to willingly block myself ...
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A RETURN TO THINGS OUTSIDE
Living in Texas, you essentially have three seasons: hot, warm, and beef, beef season lasting year round. So you can basically get outside and cook at any point of the year, depending on your tolerance of the occasional cold spell or the not so occasional stifling heat and humidity. That said, there is something about ...
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