Category Archives: technique

Fried Chicken for Memorial Day

As Scott posted back in January, Ideas in Food by Aki Kamozawa and Alex Talbot is a brilliant new food manual/cookbook that everyone should check out. What I love about their approach is that they do crazy, fancy, technical stuff … Continue reading

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On the end of “Good Eats”

There are many reasons why I love Alton Brown. I love the geeky humor, hand puppets, corny dialogue, anatomical charts, hardware reviews, molecular models, and at the heart of it all, the explanations on why things work the way that they … Continue reading

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Works in Progress – the slow cooked short rib

This one didn’t work out as well as I hoped it would. And I’ve made great short ribs before. I love Molly Stevens’ All About Braising, and that’s been a great go-to resource for all things meaty, braised, and delicious. … Continue reading

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Hot Smoking – the gateway technique

We were very excited when we read about the April Charcutepalooza Challenge. In fact, hot smoking is what got me started in on Charcuterie about 5 years ago. I started out by smoking fresh pork belly, then moved on to … Continue reading

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Digging into Momofuku

This book is awesome. It’s pork-centric, old fashioned Korean food in some ways (which is great), pan-Asian in others (also great), and it takes those traditional culinary roots and expands on them, rather than being bound by them. Did I … Continue reading

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Ideas in Food, the cookbook

The first three words that come to mind after jumping into this book are ingenuity, precision, and passion. Aki Kamozawa and Alex Talbot’s new book Ideas in Food: Great Ideas and Why They Work has gotten a lot of great … Continue reading

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Adventures in Winter Smoking

Well, sometimes you have to dig out the grill first. In preparation for pizza night this weekend (I used the basic 5-3 Ratio pizza dough, subbing in 20% whole wheat flour and a touch more water than 3 parts just … Continue reading

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Cassoulet: Assembly and the final dish

First off, the cassoulet was a big success.  After some unfounded anxiety about how to assemble it — which in the end doesn’t really matter — it all came together and made for a terrific meal.  It was filling, rich, … Continue reading

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Cassoulet, Part 1: duck confit

Day 1: In preparation for making cassoulet for Christmas Eve, I figured I’d start with the duck.  I’m having a hard time finding duck fat in any large quantity in local stores, and even the most reasonable sources online get … Continue reading

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Sweet Italian Sausage with Brown Sugar and Fennel

Okay, it’s time to break out the meat grinder.  Everyone likes to come home bearing gifts come Christmas time, and what better way to ensure a warm welcome than to bring sausage?  Wine works too, but it doesn’t have quite … Continue reading

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