If you’re interested in the no-knead bread recipe that’s been setting the world on fire this past month and have access to the New York Times site (I think it costs money these days) you might want to check out this week’s “update” to the original no-knead bread article. In it, Mark Bittman sets out […]
READ ONOn the silliest law to be passed since the Chicago foie gras ban. The prohibition of an FDA-approved, non-addictive, non-carcinogenic foodstuff that’s never been clinically proven to be harmful. Seems we can’t do cigarettes but we can do French fry oil. What’s next on the agenda? Beef jerky? Marshmallow peeps?
READ ONYou could never interest my father in much that happened in the kitchen, except of course when it got to be fruitcake making season, at which point his attention suddenly became focused on baked goods like a Labrador stalking a pheasant. Even now I’m not sure where my parents got their special secret recipe, though […]
READ ONHad a hilarious conversation with a good friend who’s involved in one of the dial-a-chef services I talked about a week or so ago. It’s funny how almost all of us, regardless of our experience, tend to romanticize things we read about in the newspaper or see on TV. When I read that WSJ article […]
READ ONWell it seems there won’t be any end to the photography problem anytime soon (what they heck did I do to my software?). But that’s not to say I can’t still run my fingers about what went right and wrong with this weekend’s dessert adventure. As you may recall, I was planning a (fairly) standard […]
READ ONFinally got a look at the print version of the NYT food section yesterday, and was amused to see that there was a recipe accompanying the rye whiskey article: ginger-pecan biscotti. Apparently it’s their top recommendation for a food accompaniment to a very good rye cocktail. Me I don’t see it catching on in bars, […]
READ ONActually the most you can say of any particular fat is that it’s “high” in saturated fatty acids, since every fat, whether solid fat or oil, contains a mix of saturated and unsaturated fatty acid molecules. It’s the proportion of those fatty acids that’s important. You can imagine a fatty acid molecule as a long, […]
READ ONI suppose one could really argue that rye whiskey has been fading in popularity ever since the Whiskey Rebellion. That happened, as you may recall, in 1894, just a few short years after the federal government enacted a tax on small whiskey producers (mostly Scots-Irish settlers in the Appalachians) to help pay off the military […]
READ ONThis week’s New York Times food section has a fun article on rye whiskey. Apparently it’s all the rage these days in Epicurean drinking circles, mostly because there’s so little of the good stuff around. Clearly there’s a significant, “I-know-something-you-don’t-know” undercurrent to this whole craze, which is, er…something I wouldn’t know anything about. What’s more […]
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