What is a “Commercial Kitchen”?

Amongst foodies you may occasionally hear references to a “commercial kitchen“. What does this mean and how does it differ from an ordinary kitchen? (hint: it isn’t the number of burners on the stove!) The most important difference (other than the fact that the local Board of Health comes by and inspects the premises from […]

Substitution of Ingredients

Often you will find that you are missing some ingredient that is called for in a recipe. This is usually not a problem, as most ingredients have acceptable substitutes! The most common missing ingredient in our kitchen is milk. At various times we’ve used soymilk, water, a bit of butter, diluted sweetened condensed milk, diluted […]

The Technology of Food – Part 4

Oh, no – not C rations again! Around the time the Apple ][ computer was put into production, I spent a few weeks at Fort Benning courtesy of the U.S Army waiting around for something to happen. (Everything in the Army is hurry up and wait.) In the Airborne School kitchen I was offered the […]

The Technology of Food – Part 3

80 years ago, juke boxes were being introduced into cafes and burger joints as a way of passing the time until the food was served. Today: restaurants are installing tablet computers as a means of ordering and paying for meals – as well as provide entertainment while waiting for the chow. 60 years ago, science […]

All Chocolate Chips are NOT Created Equal

You may have recently eaten chocolate chip cookies and noticed that the exposed chocolate seems to melt a bit from your body heat. It’s pretty messy, isn’t it? The reason is really very simple – whoever made the cookies used chocolate chips that included “milkfat” (translation: butter) in the ingredients. That means those cookies cannot […]

The Technology of Food – Part 2

100_4986

Now that people have made the decision to live in urban settings it is no longer so simple (as if as growing your own food and storing it for the winter is a simple easy thing) as it used to be. With urbanization came industrial scale farming and big agribusiness. The biochemical industry was quick to try […]

The Technology of Food – Part 1

100_2791

A friend has (among other things) a degree in Agricultural Economics. She explained “I grew up in NYC and wanted to know where food actually came from”. Her degree led her to a job with Frito-Lay where she learned more than she really wanted to know about the distribution systems that put food in the […]

Replacing the Dishwasher

102_4975

Sooner or later you will need to replace a major kitchen appliance. Call it entropy or just plain old wear & tear, but stuff eventually breaks down when you use it. The original dishwasher in Evil Auntie’s kitchen was installed when the house was built back in 1998. It was a General Electric design that had […]

Evil Auntie in Bangkok

old capit.Still034

Thai Food is HOT, HOT, HOT! Sweet Hot Garlic Sauce Thai chili peppers Garlic Sugar Vinegar Water Salt Combine water,  vinegar, sugar & salt. Stir until dissolved. Add garlic & peppers and heat to a boil. Stir as it boils for 5 minutes and reduces to a slightly syrupy consistency. Use as a dipping sauce […]

TV Food Ads

Artists 0208

Found in the Journal of the American Dietetic Association If you only ate foods advertised on television, your 2,000 calorie/day diet would consist of: 25 times the recommended amount of sugars 20 times the recommended servings of fat less than half the recommended amounts of fruits, vegetables and dairy the amount of grains was the […]

Evil Auntie Show © 2014