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Category Archives: food/cooking
Book: Ratio
Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman. Scribner, 2009. Ruhlman gives readers the ratios behind many basic recipes, and tells you when you should follow them and when you may need to make adjustments … Continue reading
Book: Shark’s Fin and Sichuan Pepper
Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop. W. W. Norton & Company, 2008. Fuchsia Dunlop gives us an entertaining account of how she fell in love with Chinese food and cooking, as … Continue reading
A Chili Sauce to Crow About – The Origins of Sriracha Sauce
Good article in the New York Times on where Sriracha sauce comes from. The lure of Asian authenticity is part of the appeal. Some American consumers believe sriracha (properly pronounced SIR-rotch-ah) to be a Thai sauce. Others think it is … Continue reading
Book: Heat
Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany by Bill Buford. Anchor Canada, 2007 In Heat, Bill Buford, a writer for The New Yorker, leaves his job to become a … Continue reading
Caffeine: A User’s Guide to Getting Optimally Wired
This article gives some interesting tips on making the most of your caffeine intake. A landmark 2004 study showed that small hourly doses of caffeine (.3mg per kg of body weight [approx 20 mg per hour; thanks digg!]) can support … Continue reading
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The Future of Food
Popular Science has a great article and gallery of some of the tools used in molecular gastronomy. A kitchen equipped for “molecular gastronomy”—gourmet cuisine as cooked by Mr. Wizard, basically—is all about the tech. Devices that wouldn’t be out of … Continue reading
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Technological (Geek) Cakes
Check out these fantastic cakes posted on mental_floss. The Super Mario cake is simply beautiful: Link
Posted in culture, food/cooking
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The Underground Menu at L’Enclume
This blog post has some nice photos and comments on a molecular gastronomy tasting menu at one UK restaurant. It sounds like quite an experience. On Sunday night the GF and I ate at L’Enclume in Cartmel. We signed up … Continue reading
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Fast Food: Ads vs. Reality
This site takes pictures of the fast food you actually get at the counter and compares them to the promotional images. Each item was purchased, taken home, and photographed immediately. Nothing was tampered with, run over by a car, or … Continue reading
Posted in food/cooking, funny
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The Caffeine Database
Use this handy site to calculate how much caffeine you’ve had. Link (via Lifehacker)
Posted in food/cooking, health
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Bhut Jolokia: World’s Hottest Pepper
We have a new record for the world’s hottest chile pepper. In fall of 2006, the Guinness Book of Records confirmed that New Mexico State University Regent’s Professor Paul Bosland had indeed discovered the world’s hottest chile pepper, Bhut Jolokia. … Continue reading
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Spilling the Beans
This article examines some of the myths and facts surrounding coffee and your health. For example, recent studies indicate that drinking coffee may reduce your chances of developing Type 2 diabetes, and could also protect you from Parkinson’s disease. In … Continue reading
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Cashews: the nut you can’t buy in a shell
This article at Evil Mad Scientist Laboratories contains some interesting tidbits on cashews. Anyway, while we eating them, we were asked if we knew why you can’t get cashews in the shell. We had no idea. Actually, we’d never thought … Continue reading
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HOWTO Pan Roast Coffee
This looks like a good howto on pan roasting your own coffee beans. The only way to understand a coffee is to roast it. Depending on how far you roast a coffee it can have a strikingly different flavor and … Continue reading
Posted in diy, food/cooking
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US FDA approves viruses as food additive
Does this sound like a good idea? A mix of bacteria-killing viruses can be safely sprayed on cold cuts, hot dogs and sausages to combat common microbes that kill hundreds of people a year, federal health officials said Friday in … Continue reading
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The Hottest Sauces in the World
This page catalogues the most intense sauces ever made. This page is an attempt to list the hottest sauces in the world. To give you an idea of their heat – Tabasco sauce is rated at 2,140 scoville units while … Continue reading
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How-To: Make a popcorn popper coffee roaster
For all the coffee-lovers, here’s a way to roast your own beans. In today’s How-To we’ll cover converting a popcorn popper… into a home coffee roasting machine. If you love coffee like we do (and we have a feeling ya … Continue reading
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Close-up photos of tiny people models on food…
This is a nice set of photos of miniature people-figures apparently living on items of food. Link (via MAKE: Blog)
Posted in food/cooking, photography
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Knife Maintenance and Sharpening
This is an extremely detailed guide to sharpening your kitchen knives for optimal performance. Knife sharpening is not difficult. It is not shrouded in mystery. With a little knowledge, a little geometry, a couple of tricks and some inexpensive tools, … Continue reading
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Why Fat Tastes So Good – The Sixth Taste?
Mmmm…fat. Nutritionist Philippe Besnard of the University of Burgundy in France has found that the 10,000 taste buds on the tongue seem to include a type that specifically responds to the flavor of fat. If confirmed, it would be only … Continue reading
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