Gil's Thrilling (And Filling) Blog
Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,321 Restaurant Reviews, More Than 13,400 Visitor Comments…And Counting!
Foodies are a passionate–some would say even snobbish–lot. The most passionate among them are sticklers for authenticity and provenance of ingredients and preparation methods. The plebeian among us who don’t know quite as much had better not represent inaccuracies as truths (much as politicians do) or even use culinary terms incorrectly lest we be excoriated. Tieghan Gerard, a well-intentioned blogger,…
When the temperature dips and the Land of Enchantment’s ubiquitous winds howl with a vengeance, savvy diners revel in the knowledge that they can luxuriate in the familiar warmth of a steaming, swimming pool-sized bowl of aromatically alluring pho. Few things in life are as comfortable as snuggling up with a simple and no frills bowl showcasing a rich, spicy,…
By chronological standards, Thai cuisine–especially as we know it today–is relatively new to the world culinary stage. Culinary historians believe Thai cuisine may be as young as 1,400 years, coinciding with a mass migration of people from regions of China. These settlers dined mostly on seafood, herbs and plants prepared mostly by stewing, baking and grilling (over time, stir-frying and…
Hawaiian pizza, black licorice, blue cheese, anchovies, candy corn, cilantro…these are among the pantheon of foods Readers Digest says everyone either loves or hates. And by “everyone,” Readers Digest includes such culinary glitterati as Julia Child who expressed her loathing for for cilantro in a 2002 interview with Larry King. The towering chef proclaimed she detested cilantro, saying it…
