The Scott's Kitchen Holiday Gift Guide

Written by Scott Joseph on .

Kitchen stuff

If you have a cook or foodie on your holiday shopping list – or if you just want to treat yourself – here is a list of things I use in my own kitchen.

The links here lead to the item’s listing on Amazon. You should know that as an Amazon affiliate, I may receive a commission if something is purchased through one of the links (but the prices are the same). I never endorse items I do not use or would not recommend.

Knives

I’m a fan of Wüsthof knives (though I was recently gifted this Santoku knife that I’m enjoying using, too). The 8-inch chef’s knife is the one I use the most for meal preparation. The paring knife also gets a good workout. I use the serrated paring knife for cutting fruit and cheese, and the serrated slicer for breads.

You’ll want the Classic models (the ones designated Gourmet are not as sturdy). I don’t recommend buying sets of knives because you’ll probably end up with some that you don’t need. The only exception is a set that combines the chef’s knife with a paring knife.

Wüsthof 8-inch chef knife
Wüsthof paring knife
Chef’s and paring knives set
Wüsthof serrated paring knife
Wüsthof serrated slicer

Sharpener

I keep my knives sharpened using the Trizor XV Edge Select sharpener from Chef’s Choice. The $160 price tag is the cheapest I’ve seen it, and that’s still a hefty chunk of money. But it sharpens fast and accurately. Check the video below to see how.

Pulapaka releases new book dedicated to vegetarian cuisine

Written by Scott Joseph on .

Dreaming in Spice Odyssey

Hari Pulapaka, who gained culinary renown as the chef and owner of Cress restaurant in DeLand, has released his second cookbook, “Dreaming In Spice: A Sinfully Vegetarian Odyssey,” a sequel, of sorts, to his 2018 book “Dreaming In Spice.”

Actually, cookbook is only a partial description; it is also part memoir and philosophical guide. Indeed the first recipe doesn’t appear until page 73, with the ingredient list and methodology for making a garam masala. But 250 recipes follow, not only from Pulapaka’s native India but also dishes from around the world. (The book is published by Pulapaka’s company, Global Cooking School, LLC.)

As you can gather from the subtitle, this book is dedicated to vegetarian cooking, though what makes it sinful is not immediately clear. It seems to me that for a devout vegetarian the consumption of meat would be the sin.

Filipino restaurant, a project of Kadence team, will move into Dandelion space

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Kaya Ext

The team behind Kadence, the wildly popular omakase restaurant in the Audubon district, have announced they will open a Filipino restaurant in Mills 50 in the former Dandelion Community Cafe building.

In a release Wednesday, the group said that the restaurant, Kaya, represents a return to their roots – they met through the Filipino Student Association at the University of Florida nearly 20 years ago. And they noted that their first food event in Orlando – even before Kappo, the East End Market food stall that was a precursor to Kadence – was a fundraiser for the 2013 Typhoon Haiyan relief project. Haiyan, one of the most powerful typhoons ever recorded, killed more than 6300 people in the Philippines alone.

The release said, “We’ll be cooking the food closest to our hearts while infusing our experiences, memories and creativity to continue expanding awareness and love of Filipino food.”

Market on Magnolia Closing

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MOM bar

Say goodbye to M.o.M.

Market on Magnolia, the downtown bar with a few food vendors in a rather compact space, will close permanently on Wed., Nov. 25, after three years in business.

Pete Downing, one of the principals of the market and also owner of Da Kine Poke, one of the food vendors inside M.o.M., told Bungalower that he decided not to renew the lease because of the loss of downtown workers due to Covid-19.