Tag Archives: Knife Tips

Whether its desert glamour camping or subzero firewood gathering, we come prepared. Neither of us made Eagle Scout or anything, we just love to plan. Also, we like to eat a fat-ass variety of complex carbs in the wilderness. So, … Continue reading →

The situation goes something like this: Last week, a fall chill settled and you started getting psyched about the season by fixing a big fat pot of soup, and this week, go figure, it’s 80 degrees. Now what, right? Or… … Continue reading →

Dear Readerz, Out of civic duty — and not mean spirits — we feel compelled to respectfully call out one of the leading vegan fast food joints in the L.A. area for a sad case of misrepresentation. Orean Health Express, … Continue reading →

We’re always getting letters from readers asking how they can make their soy products drip blood like its raw flesh. Oh wait, no we aren’t. In any case, there is something to be said for making the off-white, sickly pallet … Continue reading →

Knife Tip # 6 File this one under technik. We’ve often daydreamed about stuffing entire cabbages with fake meats, herbs and vegetable mashes, but never got our shit together. The stuffed cabbage is just a little daunting, it being the … Continue reading →

Knife Tip #5: How to make decent stock in 30 minutes There are two kinds of people: those who make their own stock and those who don’t. This is a generally agreed upon fact in the foodie world, whether its … Continue reading →

If you love that crispy, crunchy fried tofu that most restaurants finesse nowadays, there’s no excuse for settling with the sludgy, watery mess that an un-fried tofu stir-fry can become. Here’s a technique you can use for almost any recipe … Continue reading →