Flavourgasmic Team

Tip Line: tips@flavourgasmic.com

Managing Editor: Brian Hunsaker

Manager of the Managing Editor: Katt

Guest Contributor: Mark Shure


Have an axe to grind with pepper? Try a Unicorn


Peppermill that is!  If there is one spice in the kitchen that Katt and I can agree should belong in just about every meal, its’ pepper.  As a matter of fact on one of the very first dates Katt and I ever went on I actually stole a pepper mill.  It occurred while at a restaurant in Las Vegas, the pepper mill on the table worked so well that it left when we did.  It continued to serve us well on the remainder of the trip.  Many dates and pepper grinds later Katt and I needed a new mill, something that would hold up to the demands of a high pepper use household and some serious au poivre action.  All of our research and testing lead us to one grinder, the Magnum by Unicorn Peppermills.  Hit the jump for the full run down.

Continue reading Have an axe to grind with pepper? Try a Unicorn

It’s time for ice cream to meet its maker


Several people asked me about ice cream makers after yesterday’s post.  Ice cream makers unfortunately come in a dizzying array of shapes, sizes and materials.  From the $25 Ice Cream maker ball, that makes ice cream by rolling around a frozen plastic ball, to the $2800 commercial batch ice cream makers that can make ice cream in as little as 20 minutes.  Ultimately I settled on the Cuisinart Pure Indulgence 2qt model, I say settled because I couldn’t afford the Taylor 220 shown here used for $11,500.  For $79 dollars though I think the Cuisinart was a close second.  Keep reading to find out why I like it.

Continue reading It’s time for ice cream to meet its maker

Give yourself the cutting edge, with Epicurean

Kitchen Series

Most cutting boards suffer from two problems.  First they are usually materials that are hard to clean and second they take up huge amounts of space in your cabinets.  Fortunately for all of us Epicurean has come to our rescue.  Not only do we exclusively use Epicurean cutting boards in the Flavourgasmic kitchen we also give them as gifts, they are that good.  Read on for more.

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Before you toss a salad, wash your greens, with the OXO salad spinner


I have a confession.  I like salad spinners.  I don’t know why, maybe it’s from watching the dryer at the Laundromat as a child, or maybe it’s from a wet lettuce trauma I suffered at some point.  Either way one thing is sure, when I became an adult (an event that is still up for debate as to when or if it happened) I set upon a journey to purchase myself the best salad spinner I could find.  After years of depression and searching, my pilgrimage finally ended when I found the OXO salad spinner.  Hit the jump to find out why.

Continue reading Before you toss a salad, wash your greens, with the OXO salad spinner

Review: Le Creuset 5.5qt French Oven


If the world of enameled cast iron cookware were anything like highlander, Le Creuset would be the only one.  It seems to me that just about every week some manufacture is introducing a new line of colorful enameled cookware in direct competition with Le Creuset.  So why was this Le Creuset French oven at the top of Katt’s wish list, and why was I willing to spend considerably more for it?  Read on to find out. 

Continue reading Review: Le Creuset 5.5qt French Oven

From coven to oven, ‘wichcraft has you covered


Ok so I might have over reached a bit on the title of this post, but all puns aside ‘wichcraft is a book that is sure to please sandwich lovers and foodies alike.  Written by chef Tom Colicchio of Top Chef fame, ‘wichcraft brings the recipes from his award winning restaurant ‘wichcraft, into the kitchen.  Chef Colicchio holds a special place in the kitchen at Flavourgasmic, for one he is the lovable head judge on Top Chef, a TV show that is not only a favourite in our home, but has also helped to bring about the resurgance of truly excellent food and restaurants.  Chef Colicchio is also quite simply an excellent chef, one of a few that understands that meals do not have to be overly complicated to taste good, his food is honest, and I believe Chef Colicchio to be a caring and compassionate person which comes across in his cooking and in his recipes.  If you are the kind of person that wants a cold cut sandwich that can be thrown together quickly before work, this is probably not the book for you.  If however, like me, you love a good sandwich and want to see how this almost perfect meal delivery device can be elevated to the next level, this is the book for you.  While you could purchase it at Williams-Sonoma for the list price of $27.50 why not save yourself a couple of bucks and get it at Amazon for $18.15?  Continue reading to see a sample recipe from the book.

Continue reading From coven to oven, ‘wichcraft has you covered

Review: Emile Henry 3.7qt Tagine


Several years ago, I fell in love with the food and cooking of Morocco.  Of course true to everything I do, I couldn’t just “cook” Moroccan food, I had to become one with Moroccan food.  This of course meant that I HAD to have a tagine or tajine as it’s called, which is not only the special heavy clay pot but also the name of the dish itself.  At $165 this was not a purchase made lightly, but Katt noticing me salivating over this pot online and subsequently buying it for me made the decision much easier!  Hit the link to find out what I think of the Emile Henry Tagine.

Continue reading Review: Emile Henry 3.7qt Tagine

It’s all about the foam


See that picture up there?  Thats foam forming baby, simply put a foam is just air trapped in a liquid or a solid.  Why do I mention this?  Because in order to make those rocking squid strawberry ice candies I had to create some squid foam.  What better way to do that than to buy myself a brand new iSi brushed aluminum Dessert Whip whipped cream and dessert maker.  Hit the jump to learn more.

Continue reading It’s all about the foam