The Smoking Kitchen

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Tofu with Thai Curry Sauce

I almost always have tofu in my fridge for three main reasons:

1. It’s inexpensive.

2. I’ve been brainwashed by Big Protein.

3. I don’t have to take it out to thaw, thereby making it a contingency plan of sorts if I forget to take meat out during my pre-caffeinated haze before work.

Also, I kind of like it, and by “it” I’m referring to the texture, since other than sight, touch is the only sense it stimulates. Har, har, tofu is bland. But seriously, it is. Continue reading this entry »

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The Greatest Carrots in the History of All Known Carrotdom

So my first substantive blog post is about carrots. I don’t even like carrots.

I made a cannellini bean dish last week that required 1/4 cup worth of diced carrots. I went to a different Whole Foods than I normally do, the Gold Coast location. Here’s the charming little market below. Obviously I didn’t take the picture because the day I went, the sun was hidden behind a thick swath of cloudy Chicago “springtime” misery. Continue reading this entry »

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Step 1

I’ve started this website documenting my foray into cooking for one simple purpose:

To become unbelievably rich.

Continue reading this entry »