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Author Archives: David
Hydrocolloid Experiment 1: Aero Chocolate
I frequently rediscover ideas that have been dormant in the Deep Storage Facility of my long-term memory, triggered by a recent event or conversation. I was thinking about José Andrés’ Harvard lecture on the same day that a birthday present … Continue reading
Posted in food & cooking, science
Tagged cooking, food, science
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Chef Chang’s House
No, the beloved Boston Chinese restaurant hasn’t re-opened. I just couldn’t resist using the phrase to describe the last of the Science and Coking public lectures at Harvard. This was student final projects week, and since David Chang had been … Continue reading
Bent Out of Shape
He Who Will Not Be Ignored came home yesterday with another reading comprehension homework assignment, the usual “read the story and answer questions” exercise that bores him to tears. Sometimes the story is just that – a short piece of … Continue reading
Posted in home, science, skepticism
Tagged home, science, skepticism
Comments Off on Bent Out of Shape
Fuji Apple Salad
The kimchi that I had made was coming up on three weeks old. Much to my surprise, it still smelled as fresh as when it first went into the fridge, even though it had acquired a slight fizz from CO2 … Continue reading
Guinea Fowl, Red Cabbage, Trotter, and Prune
While some of you were checking out the tandoori turkey recipe for Thanksgiving ideas, I was out shopping for the final ingredients for the family holiday feast. I had already picked up my farm-raised fresh turkey (and participated in an … Continue reading
Keys to Good Cooking
Anyone who is serious about cooking has a copy of Harold McGee’s On Food and Cooking: The Science and Lore of the Kitchen. It’s the CRC of the kitchen (calling it the bible of the kitchen is insulting to information … Continue reading
Bo Ssäm
I didn’t make kimchi on a whim; it was a key component for one of the featured dishes in Momofuku, and the namesake of the Momofuku Ssäm Bar. I knew that I’d never be able to book a seating at … Continue reading
Napa Cabbage Kimchi
I have managed to overcome many culinary aversions, from pickles to tripe to testicles (a story for another post), but kimchi was something that I refused to eat. I was first exposed to the stuff seventeen years ago, and it … Continue reading
Odds and Sods
Not everything I do or read about merits a full post, so here are a few items that were in my “worth a mention” pile: I have a theory about the McRib sandwich, which has recently been re-introduced for a … Continue reading
Meat Me By the River
Now that the farmer’s markets are closed, the only people who gather at the Cambridge parking lot next to the Charles River are those who have a share in Stillman’s meat CSA. This month’s share was mostly pork: pork chops, … Continue reading