In Which I Announce a Quest… I confess I have been feeling somewhat dispirited in the kitchen lately. On the one hand, I am pleased that I have been trying newer techniques for the first time, but the result of that is a high rate of failure. Of course I know that failing is invaluable…
The Onion Burger
In Which the Best of It’s Kind is Eaten, and Compared… Imagine my surprise when I discovered that the best onion burgers are made in El Reno, OK. The very same El Reno Eric knew as a kid, hanging out with his dad, who had been a research scientist at the laboratories out at the…
My First Mayonnaise
Yesterday, I made mayonnaise. I’ve never seen it made, unless you count the hectic shots of a harried chef on TV whipping some up in a blender with 9 seconds to go before plating. I knew it was an emulsion, that egg yolks and much vigorous whisking were involved, but other than that, no real…
Nonesuch
Nonesuch- in which we have a meal like no other Last night, Eric and I spent the evening with the young gun chefs of the new, and I’d say up-and-coming, restaurant, Nonesuch. The chefs have a clear and simple concept- creative, beautiful, and exquisitely prepared food sourced from growers and farmers within a 50…
Episode One
In Which I Make My Inaugural Post… Welcome to Rebellious Belly! Once I get more of the hang of this fancy new blog, I will be posting about the food scene I explored on my last trip, my new part-time job in the prep kitchen of a local brewery, and what I’m doing in the…
Rebellious Belly 