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You may have read about the huge fire at Mugaritz, the number four restaurant in the world. Luckily, the restaurant was apparently adequately insured. However, their insurance did not cover the personal possessions lost by some of the people who... |
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I apologize for the delays in posting the winners for January's edition of Does My Blog Look Good In This, the long-running monthly food photo contest. The entries were somewhat varied, and mostly of high quality. I did not ask... |
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These two are not the same word. They're both common. You look like an idiot when you use the wrong one. palate Pronunciation: \ˈpa-lət\ Function: noun Etymology: Middle English, from Latin palatum Date: 14th century the roof of the mouth... |
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"Tradition is what you resort to when you don't have the time or the money to do it right." - Kurt Herbert Alder... |
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What is the point of grill pans? I really just don't get them. Their only purpose is to make grill marks on the food--to trick the diner into thinking the food has been grilled--right? Why do chefs not feel the... |
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This headline caught my eye: Cook loses both hands trying out recipe with liquid nitrogen. The story is short on details, but either way it's a good reminder that these things we do can go horribly wrong. Sure, we cut... |
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I leave tomorrow for Beijing. I'll be there for a week! Jeanette had to go for two days for work, and I suggested that she extend her trip by a day or two to see the city and to hang... |
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Did anyone else notice, while watching the Oscars, that Tom Colicchio is now hawking Diet Coke? Probably so. But did anyone else notice that the straw man of the commercial--the overdone progressive cuisine--is using all the Alinea serviceware? It has... |
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From this article, David Chang on the term "molecular gastronomy:" "It's never going to lose the name molecular. Hippies don't like being called hippies, but that's what everyone knows them by." I think we're way past the time when anyone... |
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In the world of design, designers aspire to make their products intuitive. When you get to a website, or first open a new software program, you should intuitively know how to use it. For instance, in addition to having products... |
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I've always been very suspicious of people who claim to have allergies, whether food or otherwise. When pressed, they often say they know they have allergies because "one time I ate X, and the next day I had Y reaction,... |
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Do you store them upside-down, or right-side up?... |
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From Chef Daniel Patterson, an argument for using your hands more in the kitchen. I'm not throwing away my tongs just yet, but I wholeheartedly endorse everything in this essay.... |
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Apparently it is now politically incorrect to say that a particular family, socioeconomic group, or continent is suffering from "hunger." People who may not know where their next meal is coming from are not hungry, or starving, they are now... |
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The New York Times Dining section has played host to a debate over the last few days. Kim Severson's essay, "Is The Entree Heading for Extinction?" explores the phenomenon of declining portion size and an increasing number of courses. From... |
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News sources are reporting that the FDA is considering imposing limits on the amount of salt in packaged foods. While the amount of packaged foods that go into my body is minimal, it's a short step from this to imposing... |
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Join the slutty Halloween trend by being a sexy chef!... |
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Jeanette and I are trying to get a reservation to Minibar for our two-year anniversary. It's a pricey meal, but we're willing to pay for it. Nevertheless, it's difficult. There are only six seats, and they do two seatings per... |
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Are you ready for sushi made from raw horse, or raw deer? Depletion of the tuna population has some sushi chefs considering their alternatives.... |
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A cheese maker has posted a 1/23 scale time-lapse video of cheddar cheese aging. I wish it were higher fidelity video, but it's still cool to watch. Check out this hilarious video, Supermarket 2.0. Some Israelis made a spoof video... |
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Living in San Francisco, one is confronted with a plethora of food choices from a plethora of cultures. I've been noting lately that as I delve deeper into each new cuisine, I eventually discover that they, too, have developed some... |
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I just returned from a nice long vacation, in which I traipsed all about the state of Florida and visited a ton of relatives, the whole time eating absurdly well. While on the trip, it occurred to me how funny... |
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Christopher Wanjek of excellent science site LiveScience cautions against blind faith in an "organic" food label in his latest article, titled, "16 Organic Apples and a Gallon of Gas." "It might seem sacrilegious to pooh-pooh organic food—that is, food... |
