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Have you seen Guy Fieri's latest news?
Sorry, but I wouldn't walk across the street to see the guy.
Seriously Asian: Stir-Frying Vegetables
Cooking is a lot about adapting to time and place. If you (or I) don’t have a week to preen every piece of veg that goes into our stir fry, I does not matter. The cooking technique and choice of items comes first, and fussing over each leaf is a matter of tradition, time, or your age. Just do it.
What one food mag should I get?
If you know how to cook, Saveur. If you like the Food Network, any of the others.
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The secret to Chinese (Asian) cooking is….
Posted by Fred Rickson, September 7, 2009 at 11:00 AM
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Recent Comments | Response to Comments
French in a Flash: Braised Lamb Shanks with Lemon Confit and Sweet Pearl Onions
Somewhere, some time ago, the "King of Braising" (friend of Bobby Flay) did lamb shanks and a "secret" addition was a little bit of salted anchovies.....just passing this along.
Have you seen Guy Fieri's latest news?
Sorry, but I wouldn't walk across the street to see the guy.
Seriously Asian: Stir-Frying Vegetables
Cooking is a lot about adapting to time and place. If you (or I) don’t have a week to preen every piece of veg that goes into our stir fry, I does not matter. The cooking technique and choice of items comes first, and fussing over each leaf is a matter of tradition, time, or your age. Just do it.
What one food mag should I get?
If you know how to cook, Saveur. If you like the Food Network, any of the others.
Grind your bay leaves
Good selection of answers, but they seem to revolve around the idea that you don’t know how much to use. So, if you do your homework and learn the taste profile of the materials used in your cooking, you should have no problem. Can you add dried oregano, basil, rosemary (gads!) garlic WITH ASSURANCE? If so, why not learn how to add bay? Seems a bit of laziness enters here…..recipes tell me all and I can’t do it myself. Try it!
Love ya.
Mozzarella Caprese Salad
Mostly out-of-focus....not a skilled shot by a mile.
Worms in fish!
Halibut is full of worms.....my mom used to pick them out, but finally gave up and we enjoyed the extra protein.
Goat vs Lamb Curry
It's all about flavor. Always use goat with bones if possible, then old goat cuts cooked a long time, then anything else. This from 30 yrs going to rural India.
Seriously Italian: Eggplant 'A Fungetielli'
I never salt large eggplant (a number of really good cooks I know do not either), so do yourself a favor and try this. Cut some rounds and salt one and no salt on another. Wash each, then try each....stop taking someone's word for correct or not. Maybe I just can't taste bitter, but I doubt it. Same goes for washing mushrooms....they are 95% water already and your washing them will not add a smidgen of water to the pot.
Peanut Butter-Flax Chocolate Chip Cookies
With all of the cookies out-of-focus, it makes a pretty poor photograph.
Seriously Italian: A Sicilian Breakfast To Beat The Heat
I love the contrast between Sicilian cooking, and that of my grandparents from under the shadow of Mt. Blanc in the far north of Italy. It’s like Garrison Keillor’s Norwegians of Lake Wobegon meet the next door Puerto Ricans. What’s not to love.
Dinner Tonight: Spaghetti with Garlic, Anchovies, and Chili
By using the word “fancy,” it seems as if you really don’t understand the idea of rough vs. smooth pasta. But, maybe you didn’t have emigrant Italian grandparents as I did. Some homework is in your future. Nice article.
Dinner Tonight: Soba Noodles with Asparagus, Red Pepper, and Tofu
In Asia, one thing I have always enjoyed is that in areas without refrigeration, food is often held till the next day and eaten at room temp. There are always more subtle flavors in a warm food over a cold one. One neat little trick I saw was the food kept in an unglazed pot with a little water poured over the outside. Evaporation dropped the temp a few degrees and I guess retarded bacterial growth a little till the next day.
'The Next Food Network Star' Episode 4: The Face Whacking Edition
My point was/is that if FN sees all you folks getting gooey about their offerings, guess how much more of the stuff they are going to produce (sic).
'The Next Food Network Star' Episode 4: The Face Whacking Edition
You folks that think these people, and this type of cooking are interesting, really need to get a life.
Sunday Brunch: Asian Shrimp Toast
One thing I have never understood….the Chinese like pork so much, but recipes like this use canola oil. I have cooked my shrimp toast for years using bacon fat….but, hey it is only toast, right?
Dinner Tonight: Miso Soup with Grilled Eggplant and Mushrooms
Dashi is the base for anything.....it even adds the "unknown" to a good pasta sauce. Buy the one pound box and enjoy.
Dinner Tonight: Reuben Sandwich
Am here in the Florida Keys having a lobster Reuben. Enjoy.
How do you keep feta fresh?
I buy the Costco Valbreso Feta "bricks" and put them directly into the freezer. They are fine when taken out, and shave nicely over a salad. You might just try wrapping a brick in plastic, put into freezer, and see what happens on thawing.
Fred
Rachael Ray is trying to kill her dog
Actually, since she is such an obvious ditzell, you should take on the magazine editor for not having a clue about what he makes a living writing about.
If you were to subscribe to one food magazine, it would be _____
If you know how to cook, nothing comes close to Saveur for ideas and enjoyable reading in depth.
Sriracha question
Most Asian homes have some sort of chili sauce, and most don't refrigerate it ( or curry paste in India) because their space is so small. The vinegar will keep everything OK.
Are foodies Democrats or Republicans?
Democrat; Berkeley, 1963-66, Ph.D. and tear gas. Wisconsin faculty and more tear gas. Still happy and cooking.
What do foodies do?
My wife and I are retired; we fly fish six months and hang out in Tucson for the other six. We take three mags; Saveur, Flyfishing, and The Economist. We cook mostly Indian/ Asian as we worked in Asian rainforests for 30 years.
French in a Flash: Braised Lamb Shanks with Lemon Confit and Sweet Pearl Onions
i made this a week ago and OH MY GOD.
Meat Lite: Oven Roasted Potato Wedges with Bacon Grease
Bacon fat in the title of a recipe??? That's a great way to grab my attention. I have a slab of bacon that I cured and smoked. Can't wait to render some of it and make some potatoes!!!
Have you seen Guy Fieri's latest news?
star chef?? heh, I didn't know that.
Have you seen Guy Fieri's latest news?
yeah, the "we talked" set off the final red flag. kona coffee
Have you seen Guy Fieri's latest news?
I am quite sure this is unsolicited and unpaid for spam. Eds, please delete.
Seriously Asian: Stir-Frying Vegetables
Great stuff but I'll still take my meat and potatoes.
Seriously Italian: A Sicilian Breakfast To Beat The Heat
Love your recipes. I was raised in an Italian family and of course we had macaroni every Sunday. But the treat was the extra meatballs, for breakfast, before they were put in the gravy. We had fried meatballs on hard rolls with butter, and of course no matter how young you were, a cup of coffee with "Lots" of milk. I have tired to carry out this tradition when my children were still living at home, and now they are still carrying it on.
What one food mag should I get?
If you live in an area that has an "edible" magazine that's the one to subscribe to. They all focus on locally grown and produced foods. Great recipes and photo's.You can also pick up copies for free at advertisers locations but subscriptions help to support the magazines and the local foods movement. FYI: I am the publisher of edible South Shore, we cover southeastern Massachusetts.
Worms in fish!
I have an aunt who refuses to eat fish. She told me there were worms in fish. At the time, I thought, it can't be that common. Well, after reading through all these posts, I've changed my mind. I am also wondering when is the next time I will have sushi (it's inevitable, I will have some at some point in time).
What one food mag should I get?
I love Fine Cooking. I used to get Cook's Illustrated, but found the "one and only" attitude more annoying than endearing.
What one food mag should I get?
American, Saveur. UK, Olive. Australia, Donna Hay.
What one food mag should I get?
No mention of La Cucina Italiana? Gorgeous pictures, great articles, and wonderful recipes.
What one food mag should I get?
Cooks Illustrated gets my vote too. But, after reading this I might switch to Cooking Light for a year or so.
What one food mag should I get?
Cook's Illustrated online - ALL the recipes and issues.
I subscribe to Saveur, Bon Appetit, and Cuisine At Home.
What one food mag should I get?
I sub to Everyday with Rachael Ray and Saveur. I have always loved Saveur. I used to sub to Bon Appetit (for many years) and to Gourmet (still love it but don't sub). My mom subbed to Food & Wine for many years. I don't like Bon Appetit as much as I used to. I would go with Saveur if you want an interesting magazine aside from good recipes. If you want a magazine of just good recipes to cook from then I would go with Food & Wine. I also like the new Food Network magazine. It is a difficult question to answer. So many good ones.
What one food mag should I get?
How come nobody mentioned "Taste of Home" ? I think it's great.
What one food mag should I get?
Gotta be Saveur, it's just too much fun!
What one food mag should I get?
Saveur is great for its approach to the culture of food.
Eating Well is excellent for information and preparation of healthy food.
Also subscribe to Bon Apetit.
If all you want is recipes, look online: epicurious, food network, serious eats, chow, not to mention all the print magazine sites.
What one food mag should I get?
Why choose? Chances are your local library stocks most of the favorites, and at our library I can check out back issues. So I can peruse Bon Appetit, Cook's Illustrated, Southern Living, and Cooking Light and even take home a few for seasonal stuff.
What one food mag should I get?
I really like Cooks Illustrated and their companion mag Cooks Country. Great recipes and the articles are fascinating.
Now, I know I'm going to get a lot of flak for this, but I just picked up the latest issue of Taste of Home and really enjoyed the new format. Yes, they have recipes with canned soup and biscuits in a tube, but I thought it was a vast improvement over their prior look.
My suggestion, go to your local library and check out some of the above mentioned magazines and find out what YOU like best.
What one food mag should I get?
Right now I subscribe to Saveur and EatingWell. I used to subscribe to Cook's Illustrated as well.
CI lapsed at one point and I picked up an issue about 6 months later and realized about 50% of the content was familiar and sure enough I pulled out an issue from 2 years prior and there were about 5 recipes in the old one that were "revisited" in the new one. So I didn't resubscribe.
Saveur I probably won't renew b/c the past several issues have had way too much advertorial in it. I used to really love the magazine but now I find it take about 15 minutes to get through and I don't have that happiness I used to have.
EatingWell has been a great source for health recipes. I find it less laden with "low fat" fake things than Cooking Light plus it just concentrates on food.
What one food mag should I get?
They have been doing seasonal ingredients and no short cutting for a long time now. . Their focus this summer has been on salad dinners.For example, their kid-friendly recipe of the day is about fresh spinach/couscous salad with a grilled steak. I don't want to think too hard in this heat so these suggestions are there,imho, to jog my memory. When I'm ready to think again, I'll go back to F and W, Saveur, Bon Apetit, Gourmet, and my over 300 cookbooks library for fresh ideas! Also, since the magazine's focus isn't food, it is useful for other things as well.
What one food mag should I get?
I've been wondering this too. I used to get Real Simple for the recipes...but now that I try to eat seasonally and from scratch it's a bit on the useless side.
What one food mag should I get?
Saveur. Stopped subscribing to all the others, even when they are offered for almost free.
Recent Posts
The secret to Chinese (Asian) cooking is….
Posted by Fred Rickson, September 7, 2009 at 11:00 AM
A question on food photography…why out-of-focus?
Posted by Fred Rickson, February 12, 2009 at 1:14 PM
Panini press recommendation, please.
Posted by Fred Rickson, September 22, 2008 at 8:19 PM
Guy Fieri on Food Network can’t miss
Posted by Fred Rickson, September 11, 2008 at 12:42 PM
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Somewhere, some time ago, the "King of Braising" (friend of Bobby Flay) did lamb shanks and a "secret" addition was a little bit of salted anchovies.....just passing this along.