Reviews of the newly introduced SousVide Supreme—the $449 home version of the $1,000 machines that the world’s best restaurants have been using for the last decade or so—have been streaming in from all over the internet, and have thus far been overwhelmingly positive. PR machine at work, or is it worth the hype?
Monday, December 28, 2009
I have compiled what I think are the best visualizations I’ve seen on the organic industry and its trends. This was prompted by reader comments from a Justin Manor, who was interested in learning the origins of the fire hose of packaged soy and gluten products from which he feeds.
Monday, December 21, 2009
All the world’s rooibos tea is produced in a small, red-earth area in western South Africa. The Khoi San Bushmen have been harvesting and drinking rooibos for tens of thousands of years. Two indigenous cooperatives continue that tradition. Yet their survival, and the survival of their uniquely superior product, is under threat.
Friday, December 18, 2009
This recipe works for prime rib roasts any size from 2 ribs to 6 ribs. Plan on 1 pound of bone-in roast per guest (each rib adds 1.5 – 2 pounds to the roast). For best results, use a dry-aged, prime grade or grass-fed roast.
Friday, December 18, 2009
This week, at the Food Lab, I’ve decided that I’m going to get through a lifetime’s worth of messings-up on prime ribs, so that in the future I (and hopefully you!) will never again serve anything but a perfectly cooked roast.
Monday, December 14, 2009
GoodEater.org recently decided to test the value of bringing people from organizations such as Slow Food, Unilever, and UBS together in an offline dinner entitled “The Future of Food”, cheffed by our own Kenji Alt.
Friday, December 11, 2009
Why does one look and taste like a tender, juicy, well-textured beauty, and the other, like a solid, rubbery object that would look more at home on an alien autopsy table?
It all has to do with salt.
Monday, December 28, 2009
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