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Savoury Avacado Chicken in a Cast Iron Wok
I’ve read all manner of reviews about one of the epic cast iron pieces in my collection, the fourteen inch wok, and it turns out the idea of a big and heavy iron wok is divisive and controversial. A traditional wok (which I do not own) is an agile tool. It is light. It’s meant
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Doubled Down. Do You Carry Multiple Cameras, too?
I have a habit that I have not completely decided if it is a problem… yet. It results in lots of great photos, hours of video footage, heaps of social-media ready content, and nary a missed moment. It also results in a sore back, full hands, and often being the guy standing back recording the
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Cooking an Easy Stovetop Paella
I want to tread carefully into the waters of writing about certain foods. Food always … always, always, always… has rich cultural roots that wrap around people and their own personal and shared histories. I respect that. I write this because I am aware that some (if not all) of the recipes I make and