Tag Archives: food

Fried Chicken for Memorial Day

Posted on May 28, 2011 by Paul

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 →

Posted in chicken, smoke, technique | Tagged , , , , , , , , | 4 Comments

Building the Perfect Reuben

Posted on March 15, 2011 by Scott

I’m totally ready for the “Reuben From Scratch” Challenge, when it comes, Ruhlman.  Having a Brine Challenge for Charcutepalooza due the same week as St. Patty’s Day means there’s a ton of home-cured corned beef simmering in pots around the … Continue reading →

Posted in baking, brine, charcutepalooza, condiments, Uncategorized | Tagged , , , , , , , | 8 Comments

Cassoulet: Assembly and the final dish

Posted on December 25, 2010 by Scott

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 →

Posted in recipes, technique | Tagged , , , , , , , , | 4 Comments

Cassoulet, Part 3: garlic sausage

Posted on December 22, 2010 by Scott

Okay, this is a quick one.  Following the same general process for fresh sausages as I wrote about here, I made a 4 lb batch of garlic sausage this afternoon for the cassoulet.  I didn’t stray far from Ruhlman’s master … Continue reading →

Posted in pork, recipes, sausages | Tagged , , , | 4 Comments

Cassoulet, Part 2: pork belly

Posted on December 20, 2010 by Scott

I got a pound and a half of fresh pork belly at Whole Foods, and it was already cut into pieces.  I normally would prefer a single piece, but in this case I figure it will be fine.  I’m going … Continue reading →

Posted in cure, pork, recipes | Tagged , , , , | 3 Comments