In 2008, I read a Frank Bruni review of WD-50. What struck me the most was a course that didn’t have anything to do with modernist cuisine: a popcorn soup. Interested in some popcorn soup? You should be. It’s no triumph of cutting-edge technology; it’s just a blended, strained mix of microwave popcorn (Paul Newman’s, [...]
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 [...]
If you want to read some good stuff on some really unusual meat, hit this entry at Cooking Issues where David Arnold has the gastronomic cajones to order beaver, yak, a whole raccoon, some bear, and a lion steak and cook ‘em all. Some fascinating reading for the most nerdy of cooks. And the best [...]
I’ll be honest and admit right up front that I avoid high-fructose corn syrup (HFCS) in a fairly active manner, primarily as a result of having had a sugar-sweetened Mexican Coca Cola and realizing that it tasted better than its north of the border HFCS-sweetened cousin. Certainly, I’m interested in the health implications of consuming [...]
Of course, different cultures will have varied tastes in ingredients, so why not have the ultimate Italian and Japanese mashup? I give you Spider Pizza.