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MattL, I’m sorry the sous vide went so poorly, but honestly, that’s been my experience more than once.  The technique works no better in restaurants, by the way; and I continue to cringe when I read about it or see it on a menu.  Have the chefs and critics ever actually compared sous vide to the...

‘Grains of paradise’ are the seeds of the African plant Aframomum melegueta.  The plant is related to ginger and cardamom, and it is spicy-hot like they are, but it doesn’t taste like either one.  It’s supposed to taste gingery, but to me, it tastes like black pepper, but in a slightly different...

Southwest is the wrong direction for Stone Mountain.  The address you give is west of the Perimeter, out in the Six Flags part of town.  I know absolutely nothing about that area, but it is far, far away from Stone Mountain and Decatur—and Norcross!

If Norcross is your destination and you like semi-rural settings, then you might as well look at all the places north of there, along I-85 and even I-985.  Just north of Norcross there is a dreary stretch of abandoned malls, but after that, you are fairly well out of the city.    I mentioned...

I-285 is called the Perimeter, and there’s a bit of a cultural difference between ITP and OTP (inside vs outside the Perimeter), especially in terms of restaurants, bars, and other urban amenities. OTP is all chain restaurants and dreary strip malls, endless traffic and not much to do.  ITP is...

There are three culinary phrases I hope I never hear again as long as I live: sous vide, farm to table, and Meyer lemon.  In reverse order, allow me to gripe and moan.  Spoiler alert: I’m a bitter, middle-aged man teetering on the edge of a mid-life crisis, so feel free to skip this post.   1...

One thing to bear in mind before blowing out the pilot—you really need a professional to make the necessary adjustments.  It isn’t difficult, apparently, but it isn’t something to attempt unless you know what you’re doing.   I have cooked with a pilot-less unit before, and I didn’t mind at...

I have no personal experience with this, but...   A couple of people who work on vintage gas stoves suggested that they could shut off the pilot and allow me to light with a wand lighter.  I would prefer that over a pilot, even for the oven, but I imagine a lot of people would be put off by...

Ah, kibbeh.  How is that stuff so wonderful?  The recipe looks like a cheap hamburger, meat with enough grain filler to double the bulk.  But the meat is usually lamb, and the grain is bulgur, and somehow the finished product is amazing.   I come from an extremely rural part of Virginia, up in...

I love how the oven “works great” and the dishwasher “runs wonderful”.  Those are the top reasons to get rid of any appliance.

This is not the article I remember, but it discusses some of the same material.   http://www.nytimes.com/2009/03/04/dining/04steak.html?_r=0

Ah, cube steak.  The red-headed step-child of the Steak family.   Cube steak was my absolute favorite beef when I was a child.  As I blossomed into a Junior Foodie, back before that word “Foodie” actually existed, I turned my back on that old friend.  It seemed so low-class and unworthy of...

Thanks for another inspiring video.  You always make me want to cook whatever you’ve made.  And I love baba ghanouj and hoummus bi tahini.  Great stuff.    Kamal al-Faqih, who wrote the excellent book Classic Lebanese Cuisine, does something I’ve never seen before.  He pierces the eggplant and...

I’m so confused.  Where’s the cooktop?   I’m surprised to see an undermount sink of this vintage.  I don’t think I’ve ever seen one tiled in like that.

This is listed as a ’48, but I’m pretty sure it’s a ’49.   Roper ‘Town & Country’ ranges are probably my favorite design of all the mid-century ranges, gas or electric.  All those eyes and ovens, and a griddle, too!  Unfortunately, the burners on mid-century gas units are rather weak by modern...

This is listed as a ’48, but I’m pretty sure it’s a ’49.   Roper ‘Town & Country’ ranges are probably my favorite design of all the mid-century ranges, gas or electric.  All those eyes and ovens, and a griddle, too!  Unfortunately, the burners on mid-century gas units are rather weak by modern...

That 1954 Frigidaire set in Sherwood Green ought to be fantastic, but that looks like a lot of rust on the fridge.

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Chopped green pepper sounds great in a meatloaf.  I will definitely try this recipe.

Crock pots are also fantastic for steamed puddings, like Christmas pudding, fig pudding, treacle pudding—all those wonderful old solid puds.  My 7-qt crock pot easily accommodates a 1½ Imperial-pint basin (1 US quart), which is the largest size I make.   I put a small dishcloth in the bottom...