I buy soy sauce and flavor it five different ways: with sake, mirin, sugar, kombu and bonito flakes. I use them on lots of dishes at home.
You can add things to savoury dishes as you cook, but sweet dishes are more challenging.
A favorite cooking method? I'm a fan of all of them! Anything that gets a pile of random ingredients into a cruelty-free dish works for me!
I used to play hooky from school so I could watch cooking shows.
If you cook something on the show, and I don't like it, I'm going to tell you. I don't understand how you could watch any of these morning shows, and everything everybody cooks is absolutely delicious. Are you kidding me, man?
What's frustrating more than anything is when chefs start to cut corners and believe that they are incognito in the way they send out appetizers, entrees, and they know it's not 100 percent, but they think the customers can't spot it.
Keeping your space clean is as much a part of the end result as the dish being tasty.
It is a fundamental fact that no cook, however creative and capable, can produce a dish of a quality any higher than that of its raw ingredients.
By itself, tofu is like wet foam rubber, but you'd no more eat it by itself and expect fine dining than you would stare at a blank canvas and expect to see fine art.
