A good knife is an essential tool in the kitchen, but when you get one handmade, it becomes something special.
And knife making is as much art as science, as far as I'm concerned: Forging metals from an old farm tool into a blade thin enough to effortlessly cut a tomato yet strong enough to mince ginger, all while looking beautiful, is comparable to Ginger Rogers dancing backwards in heels.
They may be small, but microgreens are intensely flavorful, ranging from sweet to spicy to tart to sour.
I understand that world hunger can't be cured by us all going out and hunting our own food - but it certainly taught me respect for the environment and for the animals that call it home.
I always carry a pocketknife in my pocket for opening boxes, cutting a string, or whatever little thing comes up.
Stop cutting on a glass or bamboo cutting board and invest in a nice, handmade hardwood one.
I'm a big Sunday guy. I'll do some wood work in the morning, making tables, cutting boards, desks, whatever with my buddy Adam. I usually start cooking dinner early.
I cannot stress this enough: the difference between a bowl and a smoothie is the time it spends in the blender.
For me, shaping and sharpening knives is the perfect mix of a day of metal and woodwork, and seriously scratches my lifelong itch to make something with my own two hands - be it squid-and-veggie ramen or the fiberglass finish on a surfboard.
Strawberries are like tomatoes for me; I just won't eat them year round. I'll happily wait for them to come into season, then I gorge like a brown bear eating salmon before hibernation.
With archery, if you have good gear, you can't blame being bad on anyone but yourself.
Instead of going into the kitchen all the time - I hate running up and down the stairs - I started using my Weber as a stovetop.
I'm the test kitchen manager, which means I'm in charge of sourcing all of our ingredients and kitchen equipment. I also manage the budget, help out on photo shoots, and generally coordinate all the moving parts to keep our kitchen functional.
You guys have probably seen acai bowls on Instagram or at trendy coffee shops or wherever. They're a great source of energy, nutrient-rich, and a good way to get a ton of fruit into your diet. Plus, they shake up the normal breakfast routine and are as easy as smoothies to make.
Listen, I'm never going to be the kind of guy who wears Bose headphones on the street.
Life's tough on the body and I'm a big fan of preventive maintenance.
Dry-aging happens when meat has been left to hang out in a temperature- and moisture-controlled environment. Over time, the meat's natural enzymes begin to break down the connective tissue and rid the meat of moisture, which results in a rich, nutty, and tender piece of beef.
Buying knives can be an intimidating experience. They come in all different shapes and sizes, all of which do certain jobs - you wouldn't want to use a slicer to core a tomato.
You don't need a vacuum sealer to sous vide, but let me go on record saying it helps. Once you cook your vacuum-sealed food, it can stay in fridge for about a month.
Submerging food in a bath of heated water - instead of subjecting it to the uneven heat of flames - means your food will never be overcooked.
