Posted in Spicery

Spice: Korean Chili Threads

Korean Chili Shreds 1

The pretty shreds of dried chili you see pictured above are commonly (and almost exclusively) used in Korean cuisine where they are often included in Kimchi preparations, both for their flavor and their attractive appearance. Indeed, beyond the basic spice function, this culinary item is handy to have on hand as a useful and versatile visual enhancer for all sorts of dishes… Continue reading “Spice: Korean Chili Threads”

Posted in Experiments, Recipes

Sweet Onion Shreds

This post is less of a recipe than it is a culinary tip. Basically, it is a useful technique allows you to produce fine shreds of onion that have been processed to a lovely sweetness and thus can be used in a variety of ways where one would normally use raw onion (such as in a salad), but would prefer to avoid the sharp onion bite. I have been doing this for years now (decades even), and I don’t really have a specific name for it, so… ‘Sweet Onion Shreds’ it is… Continue reading “Sweet Onion Shreds”

Posted in Book

Review: Food Art – Garnishing Made Easy

By John Gargone

2004, Schiffer Publishing Ltd.  ISBN-13: 978-0764319600

I own quite a number of books dealing with the related topics of plating, garnishing and carving foods. This little volume touches on all three aspects of food presentation but, while it is fairly interesting to look through, it is definitely not one of the best in my collection…  Continue reading “Review: Food Art – Garnishing Made Easy”