Aug 30, 2010
eatingclub vancouver: Golden Shrimp Torta (Philippine Shrimp Omelette) I often have all the required ingredients for this recipe in my fridge*, and this sounds like a great way to use them. *yes, even shrimp, as Cook’s Illustrated recommends always buying still-frozen shirimp

eatingclub vancouver: Golden Shrimp Torta (Philippine Shrimp Omelette)

I often have all the required ingredients for this recipe in my fridge*, and this sounds like a great way to use them.

*yes, even shrimp, as Cook’s Illustrated recommends always buying still-frozen shirimp

View → tages / recipes / cooking

Feb 16, 2010
Bloody Board: Carving board for Carnivores. Available via Aptpyk (no permalink to product available).

Bloody Board: Carving board for Carnivores.

Available via Aptpyk (no permalink to product available).

View → tages / cooking / meat / carnivore

Jan 25, 2010
schlomo: I read a LOT of cookbooks and I can’t recommend Thomas Keller’s new Ad Hoc Cookbook enough. It’s like French Laundry for the rest of us. (I love French Laundry, have been there 3 times, and did not mind losing $300/meal in the process.) Weekend Reading (via Schlomo Rabinowitz) Much agreed. I got this book for my birthday last year and treat it like a bible. Not just fantastic recipes, but fantastic tips & techniques. The roast chicken with root vegetables has made its way into our regular dinner rotation; plus, I make stock from the carcass afterwards. <3 Keller. A+++ would do business with again.

schlomo:

I read a LOT of cookbooks and I can’t recommend Thomas Keller’s new Ad Hoc Cookbook enough.

It’s like French Laundry for the rest of us. (I love French Laundry, have been there 3 times, and did not mind losing $300/meal in the process.)

Weekend Reading (via Schlomo Rabinowitz)

Much agreed. I got this book for my birthday last year and treat it like a bible. Not just fantastic recipes, but fantastic tips & techniques. The roast chicken with root vegetables has made its way into our regular dinner rotation; plus, I make stock from the carcass afterwards.

<3 Keller. A+++ would do business with again.

View → tages / cookbooks / cooking

Looking for an easy meal? Saute some onions, empty a can (one per person) of these into the pan, stir till heated through. This particular brand of sardines is a well-loved Filipino comfort food. Photo note: I&#8217;ve been using Grapeseed oil as my cooking oil (mostly in lieu of recipes that call for olive oil, as it has a higher smoke point).

Looking for an easy meal? Saute some onions, empty a can (one per person) of these into the pan, stir till heated through. This particular brand of sardines is a well-loved Filipino comfort food.

Photo note: I’ve been using Grapeseed oil as my cooking oil (mostly in lieu of recipes that call for olive oil, as it has a higher smoke point).

View → tages / cooking

Jan 19, 2010

Neven & Jim & Salt & Fat

saltandfat:

Welcome to Salt & Fat, a blog about food and cooking written by Neven Mrgan and Jim Ray. As sort of an intro, we decided to conduct an interview with one another, talking about what we like about food and why we want tell you about it. Enjoy.

I must say I’m very excited about Jim and Neven’s new venture. As Jim says:

I guess the smitten kitchens of the world, charming though they may be, can be a little intimidating to people who don’t cook. And there’s something sort of nice about getting advice from a passionate friend.

Indeed, my favorite food blogs, recipes, photos and insights come from friends. Plus, salt and fat are two of my favorite things. I’m anxious to see what unfolds!

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Oct 9, 2009
Cooks Illustrated vs. The Internet

mrgan:

Christopher Kimball, founder and editor or Cooks Illustrated, defends his dismissal of recipes and cooking advice found on the Internet:

In terms of recipes, no, I do not believe in a Wiki website, with a community opining on recipes as a means of creating a valuable database. Making a recipe 75 times in a test kitchen under controlled circumstances (yes, this is deeply self-serving) is vastly better than the voices of millions under less the ideal circumstances, with kitchens with a host of different problems/equipment/etc.

Cooks Illustrated is the finest magazine I know. It’s ad-free, well written, useful, and beautifully designed. Put it next to your typical cooking or lifestyle magazine and they seem like they’re from different worlds.

It’s easy to dismiss Kimball back, painting him as a technophobic curmudgeon. But keep in mind, Cooks has an excellent website as well, and Mr. Kimball’s Twitter feed paints him as a funny, warm, and knowledgeable dude.

We need trusted editors, and we need people with strong opinions. For me, what stands out about Cooks is that they’re committed to challenging their own subjective tastes. Their authority derives from repeat performance and comparative taste tests. Their recipes are not lists of instructions; they’re stories that tell the whole process, from the idea to the finished dish.

Cooks Illustrated is a valued resource as a publication, and their website is one of the very few that I actually pay for. The companion TV show America’s Test Kitchen also holds a very special place in my TiVo.

While I enjoy community and sharing on the internet, I prefer to listen to the experts when it comes to cooking rather than waste ingredients and spend a lot of time & energy on finding the best methods (although sometimes it can be a fun weekend project). Kimball and co. are almost scientific in their approach, and I appreciate that.

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The Food Lab: Perfect Boiled Eggs | Serious Eats The linked article is an extremely detailed account of the quest to find the perfect method for boiling eggs. I have been wondering how to get a perfect soft egg as shown in this photo, and now I know.

The Food Lab: Perfect Boiled Eggs | Serious Eats

The linked article is an extremely detailed account of the quest to find the perfect method for boiling eggs. I have been wondering how to get a perfect soft egg as shown in this photo, and now I know.

View → tages / cooking / food / eggs