Technique Thursday: Conch

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I wasn't exactly thrilled to be eating the flesh of a giant slug this week (here's a crazy photo). But that's probably the yuckiest way to look at the whole thing. In reality, this large creature lives in a beautiful shell (prized by the Victorians I might add) and is happily eaten throughout the Caribbean. Although I had my fears, I quickly learned that proper cooking makes conch (pronounced "konk") tasty and even worthwhile. (Photo by Pratheep PS) If you aren't in the Bahamas you're … [Read more...]

How to make great meatballs, from any country

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Glorious meatballs, bathing in hearty, simmering sauce, can be found all over the world. Some meatballs are a meal unto themselves, requiring a knife and fork, while others are delicate, dainty droplets - more garnish than substance. Although most people enjoy a good meatball, entirely too much effort goes into making them. Intended to be comfort food, even homemade street-food, meatballs should not be an all day affair. Here are my simple tips for how to make great meatballs, from any … [Read more...]