What would the beginning of another sweaty summer in Brooklyn be without the UnFancy Food Show? It seems this event traditionally falls on a heatwave. Two years ago, it poured, but it was still stinking hot. Last year, the sun shone at full blast and the red tents over everyone’s head (in case of rain, like the previous year) made everyone look orange. This year, it’s actually going to be inside, in the air conditioned comforts of the Bell House. … Read More
When Taylor Erkkinen and Harry Rosenblum opened their Williamsburg store for kitchen appliances and cookware in 2006, they’d had a notion about cultivating a community around cooking through occasional classes and demos. But who knew that the educational programs they would hold at the store would soon become The Brooklyn Kitchen’s biggest draw, with classes frequently selling out a day after being announced?
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