Look, I know we’re all frightened about the economy, but that doesn’t mean we have to resort to eating instant ramen every day… Not convinced? Okay, neither am I. What I meant to say, really, is that you don’t have to resort to eating blahmen every day. As long as there’s still a few leafy green vegetables left to pick, and as long as eggs aren’t a luxury item (which they actually might become soon), you can still cook up … Read More
Okay, so maybe that’s a pretty big pig. Last week, I shared with you four lessons I learned in the geeky, futuristic world of high-tech food science. Perhaps I should have preceded it with this post, on a much more primitive practice: butchering. Still, it requires no less skill, experience and serious passion to hack up a hog than it does to turn sauces into silly string. I’m grateful to have learned these lessons at a sold-out pig butchering class … Read More
Being the breadwinner, they say, isn’t always fun. I can think of one exception, however, where that’s pure pish posh: winning the No-Knead Bread-Off at The Brooklyn Kitchen. Alright, I tied for best bread in show, beating out three of the five different loaves made by locals who each took twists on the no-knead bread recipe-turned national bread craze created by Jim Lahey of Sullivan St. Bakery.