Michael Pollan on Nightline
For the text of the feature click here.
It was just on tonight, so the video isn't up on abc.com yet, but it should be soon...
Dominic
the zen kitchen
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what dish is this?
Sounds like panna cotta (cooked cream that's been set with gelatin).
Unique Strawberry Jam
strawberry basil -- maybe include some basil leaves in a bouquet garni while the jam cooks and then add some chopped/chiffonaded basil right before canning...
Food Network Hotties...Which One Guys!
It might be because I'm from South Florida, but Marcela Valladolid is seriously cute. If we click up a few channels to Bravo, it would have to be Padma.
No-Knead Whole Wheat Bread
Jim Lahey has a whole bunch of variations (including whole wheat and rye) in his recently-published book, My Bread.
His version of a wheat loaf has 25% whole wheat flour, but he says you can play around with the ratio.
Cook the Book: Bolognese Sauce
With apologies to Mark Peel, there isn't a lot of science that suggests a 12-24 hour wine bath would do much for the brisket or veggies (check experiments done by Cook's Illustrated or Harold McGee). In fact, as the recipe notes, it means you have to dry everything thoroughly before browning.
Plus, I prefer ragu bolognese recipes that start with milk :-)
marinara separating?
@joyyy - That's what I thought until I tried it! Just remember that butter is only ~80% fat, so it's equivalent to 4 TB of olive oil (1/4 cup). That's how I justified it the first time :-) Now? It just tastes good!
marinara separating?
Marinara sauce is actually supposed to be a quick preparation (~45 minutes or less). Longer cooking sauces do tend to separate. As the water is driven off, the oil has less "room to hide" (in suspension) and, being of less relative density, floats on top of the tomato portion of the sauce.
My favorite simple tomato sauce preparation (Marcella Hazan's - I hesitate to call it a Marinara sauce, though) actually instructs you to cook it until it breaks: http://orangette.blogspot.com/2007/09/start-with-tomato-sauce.html
My solution would be to start with less oil and, if you're trying to play up the flavor of a fruity olive oil, stir a few tablespoons in at the end.
Sous-Vide Cooking with Heston Blumenthal
@yayfood - BPA is typically present in hard, clear plastics (think old-school baby bottles). If it's softer or translucent (i.e., not perfectly clear) then it is probably BPA-free.
Sous-Vide Cooking with Heston Blumenthal
Honestly, I've been waiting for something like this for a while.
@foodinmouth -- when you pre-order, they offer you the option of purchasing a $7.99 Reynolds HandiVac system.
'Word of Mouth' Taste-Tests Reverse-Engineered KFC Recipe
@Nickiter -- Accent isn't a replacement for salt. It's MSG, which is a flavor enhancer. If you leave out the salt in your experiment, you'll have bland food. More appropriately, use your normal recipe (with the salt) as the control and then just add Accent to half and examine the resulting difference.
Where can I buy rennet tablets in NYC?
I've seen them at Whole Foods before -- Junket brand, I think.
Serious Heat: Where Do You Buy Your Spices?
TheSpiceHouse.com
Barista in the Wild, Part 1: Coffee Bean Origins
Quick correction -- Sulawesi and Sumatra aren't countries, but two of the islands that make up Indonesia.
Matthew Amster-Burton's New Cookbook-Memoir, 'Hungry Monkey'
As a new dad with a four-month-old who is just about ready to munch on more than her mom's uh...anyway, I purchased this on my Kindle and have not been able to put it down. The stories are funny and easy to relate to. I can't wait to try the recipes with my little one :-)
Dominic
the zen kitchen
Korean tapioca bread recipe?
This sounds very familiar to a brazilian bun called pão">http://www.travelerslunchbox.com/journal/2007/2/4/list-making-for-dummies.html">pão de queijo. Maybe you could use that as a starting point?
Dominic
the zen kitchen
What Is Kraft Doing to My Salad Dressing?
Try the buttermilk ranch dressing base from The Spice House (http://www.thespicehouse.com)
Buttermilk + some mayo + the base (just dried herbs/spices/salt) = a quick, tasty, and easy ranch dressing
Whimiscal Wedding Drink with Wine?
You could also try making Sake cocktails. It's usually allowed where hard liquor isn't.
Here are some recipes:
http://www.sfgate.com/cgi-bin/article.cgi?f=/gate/archive/2003/03/28/sake2.DTL#recipes
Dominic
the zen kitchen
Serious Efforts: Whole Wheat Sourdough Bread?
Check out Peter Reinhart's "Whole Grain Breads" -- he has a technique (he calls it the epoxy technique) that allows you to use 100% whole grains while still tasting incredibly good. Like all good things, it takes time - you have to start at least a day before - but you mention having sourdough starter so that may cut back on the initial time investment.
Also, for a video of Peter talking about this method, go to http://www.ted.org and look him up. It's a very good, quick (15 minute) tutorial.
Dominic
the zen kitchen
Ming Tsai's Plastic Knives
You can walk into a Sur la Table and get one, or order on Amazon.
Dominic
the zen kitchen
Cook the Book: 'On the Line'
gotta go with grilled -- obviously limited to thicker cuts of sturdier fish, but I love the way that a little bit of char tastes on a hunk of fish!
Knife Brands
The Forschner santoku is very sharp and really cheap. It's available at Amazon for $19.07. It's very light in your hand and has a granton edge. The Forschner chef's knife was the winner of the Cook's Illustrated testing -- for whatever reason, I find myself reaching for the Santoku much, much more.
Dominic
the zen kitchen
What is your all time cookbook? Just one. What would it be?
Here's a vote for The New Best Recipe from Cook's Illustrated. If you limited me to a non-comprehensive tome, I'd pick Alice Waters' The Art of Simple Food.
Dominic
the zen kitchen
Chef Thomas Keller on the Charlie Rose Show
If you didn't catch it last night, it was a good interview:
Anyone ever catch "After Hours" on Mojo Network?
This show has Daniel Boulud hosting after-hours parties at some great restaurants. Daniel seems awesome to be around...The second season just started (takes place in LA) and every episode makes me want to try the restaurant they're at!
It's recorded in full HD (1080i) and looks incredible. I think the future of food television is in High Definition! If you haven't seen it yet, click this link for a full show (but not in high def).
Fregetables = fruits treated like vegetables
I love cucumbers and tomatoes in savory ways, but I also like to treat them like the fruits they are and turn them into sweet dishes -- things like cucumber-mint sorbet or grape tomatoes quickly poached in simple syrup and served over vanilla ice cream. What other "fregetable" have you returned to its fruit roots?
Bear Naked Granola tastes funny to me
I normally make my own granola (it's so much cheaper), but this week I was busy so I decided to purchase a bag of Bear Naked vanilla almond crunch. I had seen their story on the Food Network and read great reviews of their products so I thought it was a safe bet. Unfortunately, my bag smelled and tasted like Play-Doh. I exchanged it, figuring it was a bad bag, yet this bag had the same off-putting taste and smell.
Have any of you had the same experience?
Houston, TX - Restaurant Suggestions, Anyone?
I'm going to be visiting some friends in Houston for about a week...any suggestions on what restaurants best represent the Houston eating scene? Any recommendations are welcome, from high-end to local secrets -- I won't tell anyone, I promise!
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If you set your sous vide water temp to 110F, it is a yogurt fermenter.