You know how butter is good? And you know how salted butter is really, really, really good? Well, I found something even better.
“Everybody, dish up!”
For me, those three words are the most glorious part of Thanksgiving, not so much an invitation as a starter’s gun. I sprint to the table, box out my mother and my grandparents, and throw a few elbows to keep my sister away from the gravy—you know, the buffet fundamentals.
Here’s something I believe deeply:
There is no food more satisfying than rice and beans.Continue reading “Best Side Dishes in Boise? This Local Favorite Has a Case”
Boise doesn’t have enough ramen. We know it, and we suffer because of it.
Until the glory that is RamaPong opens, our options are dangerously few. (Ramen Sho in Meridian, Island Sushi and Ramen, Wildroot… where else?)
So in the meantime, I’ll be eating Ramen at Albertsons.
Eaters rejoice! From Friday, Oct. 26 to Sunday, Nov. 4, restaurants across downtown will be offering delicious and affordable prix fixe menus!
Dine Out Downtown Boise is a beautiful cooperation between the Downtown Boise Association and 29 downtown restaurants. They combine forces to create a brilliant ten days of eating. It’s the perfect way to kick off the holiday weight gain.
I never thought I could be converted. Nut-based cheese imitations have been, for most of human history, absolute trash. But then I discovered a product called Kite Hill, and, I know this sounds crazy, but I literally believed this stuff was real cheese for three weeks.
Kite Hill, and the equally excellent Treeline, set themselves apart because the nuts are ground to the point of absolute smoothness and then introduced to cultures just like actual cheese. The result is a beautiful substance that I actually prefer to cream cheese.
I know what you’re thinking: “Great Henry, you found an acceptable replacement for cream cheese, which is barely a type of cheese. You’ll have to pry my cheddar from my cold, dead hands.”
I fully admit that there is no replacement for brie on baguette or aged gouda on a cracker. In those situations, you are eating the cheese to experience the peerless complexity of its flavor.
But much of the time, cheese is replaceable. Sure, it adds richness to the veggies on your sandwich, and it builds a bridge between the beans and salsa in a burrito. But in those situations, the actual flavor profile of the cheese is entirely minimized. You think that you need the cheese, but you really just need the fat.
Nut cheese can supply the fat we need. After all, it is pretty much a distillation of the fat present in nuts. Nut cheese alone on a cracker may not impress you, but mixed with other flavors—in a saucy enchilada or hefty lasagna—it is indistinguishable from the real thing. And it’s way healthier.
So the next time you’re making a meal and you want to cast dairy in a supporting role, think seriously about what nut cheese can do for you. ∎
“IF YOU EAT FOOD, you are being lied to every day.
The food supply chain is so vast and so complicated. It has yielded extra-virgin olive oil that is actually colored sunflower oil, Parmesan cheese bulked up with wood pulp, and a horsemeat scandal that, for a while, rendered Ikea outings Swedish meatball-free.
This is the first of two posts evaluating the viability of nut-based fake cheese.
Milk consumption in the United States is falling faster than a Holstein with a defective parachute, and alternative milks—from soy milk to pea milk—are a big reason why.
How obsessed is America with alternative milk? New York City recently experienced an oat milk shortage… and there was widespread panic.