Cooking misconceptions

There are many things that we do just because we heard about it somewhere.  Or it could have come from an old wife’s tale.  But there is one thing that does drive me up the wall, batty, crazy… need I say more?


The theory is that you put a splash of oil into the water you are going to cook the pasta in so that the pasta does not form clumps and stick to itself.  In reality all it does is coat the pasta with oil.  This will cause the sauce you put on the pasta to slide right off.  It has no chance of adhering to the pasta.


Instead, the water should be quite salty.  How salty you ask?  It is said that the water should taste like the ocean.  So taste your water to make sure it has enough salt.

Also it is best to put the cooked pasta into the saucepan with the sauce and coat it there.

Buon Appetito!




The other night we had a wonderful dinner at Kenichi.   We did not order one single item.  Our friend Cory is a chef there and just kept the food coming.

They had just received a shipment of fresh fish.  It’s always good to know, especially if you are going to be eating Sashimi.

We had some fresh scallops:

Next up was a Tempura crab roll:

The presentation of each dish is outstanding.  They are each a work of art.  And the taste…..Mmmmm!!!

This is Cory on the left with his Boss.

Very, very serious people.

Here it comes:

This is fresh Abalone.  Very special.

This is some Ahi poke.  Check out the huge leaf of Japanese mint, Shiso.  It has a very delicate taste and is really beautiful.

Sorry about the picture, but this shows the two kinds of wasabi they serve.  On the right is the usual type, but on the left is a pickled wasabi.  It is less pungent.

All in all it was a wonderful evening.  The food was terrific, the company was super and it was a lot of fun.

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