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Category Archives: Food Knowledge & History
Spicing up your Cuisine: Exploring the World of Spices
1st in a series about Spices Spices make up the “palette” of a chef. They have a long and intriguing story of travel; how they spread out from a point of origin to all over the globe. Each culture treats … Continue reading
Posted in Food Knowledge & History, Spices
Tagged cilantro, cooking, coriander, cumin, ginger, kitchen shaman, spices, turmeric, vegan, vegetarian
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What’s in a Pod? Tamarind
Tamarind. You may or may not have heard of it. It comes as a concentrated dry or wet pulp, as a gooey concentrate that is almost black, or in whole pods. Tamarind, in whatever form, carries a weighty nutritional and … Continue reading
Posted in Food Knowledge & History
Tagged kitchen shaman, tamarind, tamarind chutney, tamarind seeds, vegan, vegetarian
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Stevia and the Sugar Debate
There is a debate running about sugar and alternative sweeteners. The general agreement is that refined white sugar is unhealthy for our bodies. It contains empty calories and active agents that rot our teeth and help increase the rate of … Continue reading
Posted in Food Knowledge & History
Tagged brown sugar, molassas, refining process, splenda, stevia, sugar, sweet-n-low, turbinado sugar
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Three Faces of the Annatto Seed
Annatto, or, in spanish, Achiote, is a well-loved spice in Central and South American cuisines. Unlike some of the other herbs and spices I’ve researched, there are many recipes, descriptions and uses listed for annatto seeds, achiote paste, and annatto … Continue reading
Posted in Food Knowledge & History
Tagged achiote, annatto seed, culinary dye, food coloring, lipstick tree
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The Way of Tofu
In the wide world of vegan and vegetarian cooking, tofu is the preferred protein. Most Americans are intimidated when it comes to working with tofu and have no clue how to approach this super bean. I know that I had … Continue reading
Posted in Food Knowledge & History, Vegan, Vegetarian
Tagged learning to cook with tofu, tofu, tofu recipes, tofu scramble
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Chile Ristras, A String Story
In the American Southwest, chile peppers flourish between September and October. In New Mexico, they are sold by the bushel, not the pound. Sacks of green, and then red chiles appear in the markets–and for around $20.00 you can take … Continue reading
Posted in Food Knowledge & History
Tagged chile history, chile ristra, hot peppers, New Mexico Red Chile, ristra
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The Fantastic, Amazing and Versatile Chili Pepper
One of the main ingredients I cook with is chili peppers. Jalapenos, Serranos, Anaheims, New Mexico Reds, Poblanos, Pasillas, Cayenne, all these chilis and more have a home in my kitchen. There are approximately 25-30 kinds of chili peppers, and … Continue reading
Posted in Food Knowledge & History, Grilling & Smoking
Tagged chili pepper, chipotle, cooking, culinary, jalapenos, pasilla, poblano
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Cooking Rice: Easy steps
When I first started cooking rice, I didn’t get it quite right. It was too sticky or too hard. I would have to add more water while it was cooking. So I ate a lot of potatoes, they were easier … Continue reading
Posted in Food Knowledge & History, Recipes
Tagged cooking rice, food knowledge, rice
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Starting with the Basics
Good cooking is built on basic techniques. And I’ve chosen to include the basics on this blog. You’ll be able to access information without stepping outside of this website. How to cook potatoes or rice, make seasoning mixes, vinaigrettes, how … Continue reading
Posted in Food Knowledge & History
Tagged basic cooking skills, cooking, culinary, information, kitchen shaman
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Time to get serious
I’m beginning to take this food writing business seriously. I’ve had this blog for a long time, and I essentially ignored it until a spark of inspiration hit my brain. What does a working chef, who cooks vegan at home … Continue reading
Posted in Food Knowledge & History, Perspective
Tagged food bloggers, food writers, kitchen shaman, vegan, vegetarian, writing
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