I have a bad habit of not posting pictures or talking about results and that is the only real complaint I’ve received in the four years I’ve been writing tartare. Right before Thanksgiving, I made a pancetta, Ruhlman-style. It came out beautifully. Some pics of the process and the product follow. My iPhone is not [...]
I’ve always been under the impression that lime juice has a very short lifespan and should be squeezed as closely to usage as possible. Maybe that’s not the case. Nice read from Cooking Issues. Image credit: ”Lime Flame” by Egor Kataev (Flickr)
Interesting and quick read in The Guardian on salt by Kristin Rodgers, an underground restaurateur in the UK. Image credit: Salt by Larry Hoffman (Flickr)
I’ve been wanting a hamburger lately. Maybe it’s because of the unexpected 70º weather we’ve been having, perhaps just a desire for one of the simple joys in life, or maybe because I just don’t feel like talking about Thanksgiving. I don’t know. But what I do know is that I want to make the [...]
I started about four pounds of pancetta on Sunday…using Ruhlman’s technique, of course. I’ve been overhauling it all week (overhauling is simply the fancy name for flipping it over and redistributing the cure, to ensure that even curing). Somewhere between Sunday and Tuesday, it should be ready to roll up. I’ve been taking pictures, so [...]
It’s not often that OK GO veers into Tartare territory, but when they make a video with thousands of pieces of toast and a laser cutter…well, now.