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Why Did the Haitian Earthquake Become a Food Crisis?

Why Did the Haitian Earthquake Become a Food Crisis?

Monday, February 22, 2010

4 Comments

Why did the Haitian earthquake become a food crisis? I spent the last nine days in Haiti working with refugees in Haiti and personally trying to better understand the answer to this question.

The Food Lab: Fresh Ricotta in Five Minutes or Less

The Food Lab: Fresh Ricotta in Five Minutes or Less

Friday, February 19, 2010

3 Comments

So how do you make ricotta easier when it was already pretty darn fast and easy to begin with? For those of you who aren't really into the whole brevity thing, and would like a little more detail about the processes involved in curdling milk, read on.

The Food Lab: In Search of The Best Oven-Fried Buffalo Wings

The Food Lab: In Search of The Best Oven-Fried Buffalo Wings

Friday, February 5, 2010

7 Comments

Is it possible to make Buffalo wings in the oven that are not "different but just as good," but actually indistinguishable from the deep-fried version? Hint: if it wasn't, I wouldn't be writing this right now.

The Food Lab: Going Against the Grain

Fri, Mar 5, 2010

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The Food Lab: Going Against the Grain

Can you spot the difference between the two hanger steaks? They were both cooked to a perfect 130°F medium-rare in the same pan, they are both cut from the same piece of meat, and they both sport a beautiful brown, crackly crust. Yet one of them is more tender than Otis Redding on a good day, while the other has more in common with a rubber band.

What’s the difference? It’s all got to do with the angle at which it’s sliced.

Recipe: Fresh Ricotta in Five Minutes

Fri, Feb 19, 2010

4 Comments

Recipe: Fresh Ricotta in Five Minutes

Note: Want to know all about homemade ricotta?: Check it out here.

- Makes approximately 1/2 cup ricotta cheese -
Note: Ultra-Pasteurized milk may produce a lower yield with a slightly different texture than regular milk. Due to differences in microwaves, cooking times may vary. For best results, use a thermometer and check milk frequently. This recipe [...]

3 Reasons Comparative Advantage Doesn’t Apply to Agriculture

Wed, Jan 27, 2010

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3 Reasons Comparative Advantage Doesn’t Apply to Agriculture

Specialization and trade has created incredible wealth and other benefits. Yet a dogmatic application of comparative advantage to agriculture has been a social and economic failure.

Recipe: Rabbit Pie with Prunes and Onions

Fri, Jan 22, 2010

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Recipe: Rabbit Pie with Prunes and Onions

It’s National Pie Day tomorrow, so I thought I’d share a quick favorite.

Rabbit, Prune, and Onion Pie
- serves 6-8 -

1 recipe savory pie dough, for double crust deep pie (preferably lard-based)
1whole white rabbit, skinned, 3 1/2 to 4 pounds (or one 3 1/2 to 4 pound chicken), broken down into 8 pieces
Kosher salt [...]

Recipe: The Best Chili Ever

Fri, Jan 22, 2010

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Note: Want to know what when into developing this recipe? Read about what makes great chili.
- Serves 6 to 10 -
This recipe seems fairly long and involved, but most ingredients are pantry items (or should be!) and the recipe can be broken down over two days.
Steps 1 to 4 can all be accomplished on [...]

The Food Lab: The Best Chili Ever

Fri, Jan 22, 2010

7 Comments

The Food Lab: The Best Chili Ever

It’s time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he’ll do his best to answer your queries in a future post.

Clockwise from left: three dried chiles, a finished bowl of chili, the effect of salt on beans [Photographs: J. Kenji Lopez-Alt]

The Best Chili Ever
Two [...]

Street Foods of Karnataka

Tue, Jan 19, 2010

2 Comments

Street Foods of Karnataka

Indian food is one of the world’s great cultural traditions. As with most national cuisines, what we eat today in restaurants reflects dishes developed in royal courts over the last 300 years. Indian street foods, however, offer access to some of India’s more ancient foodways.

Recipe: Perfect French Fries, Iteration 1

Fri, Jan 15, 2010

0 Comments

A recipe for perfect french fries.

The Burger Lab: Why Double Fry French Fries?

Fri, Jan 15, 2010

3 Comments

The Burger Lab: Why Double Fry French Fries?

It’s time for another round of The Burger Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he’ll do his best to answer your queries in a future post.

Clockwise from top left: Perfectly cooked double-fried french fries; using calipers to measure the crust on fries prepared by different methods; a cross section [...]

Is Looking to the Past the Future of Wheat?

Wed, Jan 13, 2010

4 Comments

Is Looking to the Past the Future of Wheat?

Modern wheat is designed for high yields, and to produce flours with consistently high protein contents. In the meantime, flavor has fallen by the wayside.

Is looking to heirloom varieties the solution? I don’t think so.

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Asides
  • Packaged foods strike back, again.  Check your pantry for the following 101 items that are being recalled by the FDA for salmonella in a massive recall.  The source is hydrolyzed vegetable protein (HVP) paste and powder – used for added flavoring in dips and snacks.  The ingredient originated at Basic Food Flavors, Inc., in Las Vegas, Nev.  Guess that’s what happens when you gamble with your food supply?

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  • The makers of King Corn will be debuting their sequel, Big River, in Manhattan on March 15th at 6PM.  The film literally explores the downstream impact of corn farming in the Midwest.  There will be a panel talk with the filmmakers and other guests at the event.  Click the link above for details.

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  • 20091104.Paulie.Gee.Paul.Gianonne.Pizza1 150x150 %organic foodBackyard pizza madman – a former subject of our Pizza-Oven Lifestyles series – Paul Gianonne (aka Paulie Gee) is opening his own joint in Green Point. Slice reports that he recently signed the lease for the former Paloma space at 60 Greenpoint Avenue.

    Good luck Paulie! We’ll be there rooting for you opening night!

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