Playing With My Food

 

Here is what he is scat-singing (according to DragonType voice recognition software):

Who you now what is going King John and you don't know Don you: do my mama long: he long: he gained JHA thing is that mama gag that that is or

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JANUARY 20, 2011 8:11PM

A Tale of Two Meatballs

 meatball

Testing hamburgers with phosphate (see related sausage article). I used 73% lean hamburger, weighed out two ½-pound chunks and added 1 gram (about ½ teaspoon) sausage phosphate to one batch and left the other untreated. Both went into the fridge for an hour. Then I made two…

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Editor’s Pick
JANUARY 18, 2011 11:09AM

Foodie Tuesday: Nerdwurst

 

seasonings Once upon a time, many years ago, before I became an obnoxious adult, I was an obnoxious child. The worst kind, one of those that has been reinforced as being “intelligent,” I was insufferably precocious. Wiser children would tell me that I “needed to have the shit k… Read full post »

JANUARY 17, 2011 10:24AM

TurboKraut

cover

If you’ve caught the fermented vegetable bug after reading about Francis Lam’s sauerruben process, you might want to check out Mark Preston’s Danger! Men Cooking! Blog. I’ve never met Mark, but when I do we’ll talk all day about pickles and sourdough. Mainly, I&… Read full post »

JANUARY 16, 2011 10:59AM

Grill Cheese

grilled cheese

 “In a real dark night of the soul it is always three o'clock in the morning, day after day.” – F. Scott Fitzgerald

 Right after Fitzgerald wrote that immortal line, he made himself a grilled cheese sandwich. It is to mortality what ambrosia is to immortality.… Read full post »

JANUARY 15, 2011 8:27AM

Legends of the Bar

eggs and salt

 When my friend Jim arrived in Vietnam in 1967, fresh from USMC boot camp, his platoon was standing in formation on the tarmac when another Marine platoon, their tour of duty complete, marched up to board the transport plane. To Jim’s complete surprise, a high school classmate was… Read full post »

JANUARY 4, 2011 11:38AM

"Lorem Ipsum" or "ETAOIN SHRDLU"?

 crab thingies

“Lorem ipsum” is what you put when you want to show off a new font or classy document layout - without the unwanted intrusion of meaning. Pity poor Marcus Tullius Cicero, from whose treatise De finibus bonorum et malorum the words were lifted, because his intent was quite th…

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DECEMBER 19, 2010 8:03PM

Lemon Curd Revisited

Today’s gospel comes from the Apostle Mark Twain, A Connecticut Yankee in King Arthur’s Court, Chapter 30, verses…uh, somewhere near the end of it:

This was depressing—to a man with the dream of a republic in his head.  It reminded me of a time thirteen centuries away,Read full post »

DECEMBER 13, 2010 8:17AM

Down Through The Chimney

 

chimney

Ever since watching the Good Eats “Dry Aged Chimney Porterhouse” episode a couple months back, I’ve been intrigued by the method he used to grill the steak. He lamented that the 1500° salamanders used in commercial steakhouses, critical for the perfect sear, we… Read full post »

DECEMBER 12, 2010 11:32AM

Baechu Kimchi

 kimchi

This stuff is just begging to become baechu kimchi and I ain’t gonna stand in its way. After my two experiments with pickled peppers and root vegetables turned out spectacularly tasty, I’m game. The ingredients (most in the picture) are bok choi cabbage (that’s the &l… Read full post »

Just had a nice long nap. It wasn’t 20 years or even 20 weeks long, only a couple of hours, but it does seem like weeks since I posted anything "up" here. Let’s catch up.

Venison Summer Sausage

in the smoker It’s all gone now, shipped… Read full post »

NOVEMBER 25, 2010 1:08PM

Happy Thanksgiving!

 

harvest

Appropriate for a day celebrating the harvest, the fermented peppers and guanciale are ready. The guanciale dried for a month and the peppers bubbled away for 6 weeks. I drained the peppers, rinsed them, and pureed them with a hint of sherry vinegar to round out the flavors.… Read full post »

NOVEMBER 12, 2010 10:42AM

George Wellington

It is so complex to remain an animal-lover and still be a carnivore. Although Halal labels terrify some individuals with Substantially Limited Critical Thinking Skills, Islam gets the duality right with dhabihah. Although not universal (as proposed by some SLCTS folks), this may involve invoking the… Read full post »

NOVEMBER 8, 2010 10:14AM

Mole Gas

 ingredients

Remember college days where you abbreviated class names, like Comparative Literature became “Comp Lit” and Quantitative Physics became “Quant Fizz?” It’s in that spirit that I named this piece “Mole Gas,” short for Molecular Gastronomy. Face it,…

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Editor’s Pick
NOVEMBER 4, 2010 4:01PM

Don't Get 'Em from the Peanut Man!

 rebecca frameRebecca

Wherever Rebecca walked, the angels shone a spotlight on her footsteps. Though she was diminutive and, when I met her, quite frail, she was still a figure that commanded attention. I was at a garden party when I first set eyes on her, invited by the owner… Read full post »

OCTOBER 25, 2010 11:13AM

O Tempura! O Guanciale!

 porcini whole

Our local Whole Foods is so committed to stocking only locally-grown organic foods in season that yesterday, when I went there, they had no produce at all.

Okay, that’s a lie, but I did think it at first. They had just moved their fresh produce to another aisle,… Read full post »

OCTOBER 24, 2010 8:03AM

Clam Caviar Revisited

 algin

As I mentioned in an earlier post, algin (aka alginate or algic acid, a gelling agent from brown algae) mixed with clam juice and squirted in a solution of Calcic (not sure of its chemistry, but it's a salt that definitely has calcium as the active ingredient and is derived from…

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christine
OCTOBER 20, 2010 6:06PM

Stinking Up the House

waffle

I stopped by Cliff’s yesterday to pick up my hog jowls and there was a young gentleman there having a discussion with Cliff about exotic spices etc., and Cliff calls me over and asks if I’d ever heard of “magic dust” and I told him no, I’d have… Read full post »

OCTOBER 19, 2010 7:50AM

Clam Caviar

 caviar

I felt a need to ramp up my geek cred, so I bought a molecular gastronomy kit from Spain where the craziness all began. First experiment is “Basic Spherification” where you make little pearls (or caviar or ravioli, it is known by many names) by dropping liquid A into liquid B…

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OCTOBER 18, 2010 6:25PM

Oysters and Mussels

Sometimes, when I pull an oyster from the fridge to shuck, I wonder if he's got a premonition. you know, like "Uh-oh, Mama - I think we're about to buy the farm here!"

And some other times, when I bring home a bag of mussels to steam up in white wine… Read full post »

OCTOBER 18, 2010 6:56AM

Not comparable to the Orange

 slices

I didn’t plan to make a recipe for this week’s SKC, but I didn’t plan on insomnia either. I gave up getting to sleep about 3:00 AM and decided to make some apple chips, a recipe I actually do from time to time. Most people don’t have dehydrators and there no…

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OCTOBER 18, 2010 3:58AM

Chemistry Set for Foodies

 chemistry_edited-1

This was stuck under my doormat Saturday morning. Fedex put it there - probably coz I done ordered it from that Amazon place on the internets one night after a little bit of Pinot Gringo. I’ve been cleaning and polishing oyster shells with my Dremel a couple of weeks for…

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OCTOBER 17, 2010 3:54AM

Infiltratin' HATE with silly....

I just joined the Facebook group "Boycott Campbell Soup" and posted this message:

"My Cream of Mushroom soup just put on a suicide vest and blew up the can of butter beans. Canned salmon was injured, but treated and released. Allah Akbar! There's some weird shit goin' on in my own pantry,… Read full post »