About Greg

 Alright, alright, we have a couple of heavy cast-iron pans on our deserted island kitchen list already—clearly we're going to get a work-out lugging our stuff there! Sadly they would be absolutlely worthless without some oil and a brush. It's true that when seasoned these pots have top-notch release, but stuff is still going to stick without a little grease. We don't really have anything against a little fat in our diets—the average person needs 60g a day, and as vegetarians, that's a … [Read more...]

We eat flatbread at least once a day—crispy many layered parathas, crépes stuffed with fruit or made savoury, and delicious whole wheat chapati are some of our favourite things to eat. Our favourite thing to cook any of these things on is a flat cast-iron or carbon-steel griddle. Cooking in a walled skillet, it's hard to get your spatula under what you're cooking—and things also hold on to too much moisture, which means they may cook unevenly. We bought our first flat pan when Tazim and … [Read more...]

We've written about pressure cookers before. Perhaps a little obsessively—check out this series. So it's probably not a surprise that a pressure cooker is something that we'd drag with us, even all the way to a deserted island. In fact, we carry one everywhere, we even have a smaller version that we take camping—they're great for cooking at altitude. It's our go-to pot for everything from soup to chickpea curry. Because pressure-cookers are a closed system, they're an extremely fast and … [Read more...]

Though over the years we've spoiled ourselves with conveniences—from stand mixer to mini-chopper, there aren't a lot of kitchen appliances we couldn't live without. But I don't know what we'd do without our "Fuzzy Logic" rice-cooker. We bought ours in Chinatown in 2001. 10 years, several countries, and 8 moves later, it's still churning out perfect rice. Right, you're looking at me funny—rice? seriously? What is there to rice? But if you've ever wondered at the fluffy, whole, … [Read more...]