Submitted by Stuart Broz on Sat, 09/25/2010 - 9:45am
Over at Epicurious, Amy Sherman wrote Why I Hate Molecular Gastronomy, a brief editorial that misses the point. Sherman's point is that the techniques of molecular gastronomy might be cool, but they don't really make food taste great.
Submitted by crimfan on Sun, 09/12/2010 - 8:15am
Submitted by Stuart Broz on Tue, 09/07/2010 - 8:36pm
Fresh figs + Gorgonzola are awesome.
That is all.
Submitted by crimfan on Tue, 09/07/2010 - 6:43pm
Naturally I had to come down with a head cold last night. Gotta start the school year off right! This means chicken soup. I did not have the usual fixings for chicken soup and have been on a stern "empty the fridge" kick of late, so here's what I hacked together:
Submitted by crimfan on Tue, 09/07/2010 - 7:14am
Yesterday I experimented with sous vide using only ordinary kitchen tools. In this case I used: Electric water boiler Large pot 3 ceramic salad plates (heat sinks and weights) Thermometer Stove I started with some prepackaged Korean style chuck steak, which came sealed in a heavy plastic. This was cut into stew sized pieces and had been marinaded in sesame oil, soy sauce, ginger, and some rice vinegar (usual stuff).
Submitted by crimfan on Thu, 08/26/2010 - 8:02am
Don't store other cheese with bleu cheese.
Submitted by Stuart Broz on Wed, 08/18/2010 - 11:05pm
I'm headed to Copenhagen on Friday for about a week. This is a work trip, but I'll have a couple of days to explore the city. I welcome any and all recommendations for dining, fine or otherwise.
...or, really, any recommendations at all.