The avocado is one of my favorite fruits. I first tasted one when I was little, in Florida, with my auntie. She had oranges, lemons, limes, and avocados in her yards. We could just pick them from the trees. We went out to gather a few of each, and she made me breakfast with what we had picked.
We live in an area that really loves beef, especially steak. If one is a beef eater, a good steak is the preferred choice, whether dining out, or when cooking at home. I recently took an informal poll on social media and (like the cheeseburger poll I did last time), received hundreds of excited responses.
The cheeseburger is an iconic American food. Take a big handful of flattened ground beef, a bun split in two, with salt and pepper. Cook the meat on a grill or in a frying pan or broil it. Melt some cheese on the meat as it finishes cooking. Toast the buns with butter or oil or not. Condiments and garnishes are up to you. Put the cheesy meat on the bun and dress it up, then devour. Seems simple, right?
Among other things, I am a professional food stylist. I have been doing this weird job for over 25 years.
What a food stylist does is make food look fantastic on camera or video. Yes, it is fakery. Yes, it is somewhat dishonest. Yes, it is great work if you can get it. It pays well and a stylist gets to use her knowledge of food preparation, her skills as an artist, and an understanding of photography. It is very challenging.
Meat and cheese lovers, rejoice! Schane Gross, owner of The Anchor, has opened her new venture, the Douglas Avenue Chop Shop, and it is marvelous.
The Chop Shop is an artisanal butcher shop that carries delicious meats, cheeses, house-made sausages, eggs, bread and specialty condiments, all sourced locally. Ms. Gross really cares about the quality of her products and it shows in everything The Chop Shop carries.
I am obsessed with kimchi. I think about the earthy, fermented, spicy pickle all the time. I know that some people find kimchi’s deep funkiness repellent, but I love it.
Kimchi is one of the most common Korean condiments and is made with vegetables, chili pepper flakes, garlic, ginger and salt. It is lightly fermented, sort of like sauerkraut, and then eaten as a side dish or used as an ingredient in Korean cooking. The kimchi most of us are familiar with is made with Napa cabbage.