Author Archives: David

Membership Has Its Privileges

One of my regrets about not attending every one of the Harvard lectures that accompanied the Physics of Soft Matter course was that I never got to hear chef Ferran Adrià. Last night I was able to remedy that gap … Continue reading

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Goldbird Variations

This year we stayed home for Thanksgiving. which gave me an opportunity to try another non-stadard turkey preparation. The key to perfect dark and white meat is to cook the bits separately, giving each the time/temperature treatments necessary to produce … Continue reading

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20th Anniversary Dinner

She Who Must Be Obeyed and I have been married for twenty years. Or, as  prefer to explain it, She Who has allowed me to live for twenty years. Rather than travel to New York to mark the occasion (as we … Continue reading

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Do As the Singaporeans Do

In April I started a new job working on a Seekrit Internet Project. Until said SIP launches – at which time I will tell you all about it – I have had precious little time to blog, preferring to spend … Continue reading

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Roll Playing

The sign on the blackboard at the farmer’s market stall said “beef belly.” Thinking I had an opportunity to make beef bacon (It’s a thing, isn’t it?), I asked to see what I expected would be a thick slab of … Continue reading

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Cabbage Batch

Although I grew up just outside of New York city, there are some things I never assimilated. One was the accent, another was the ubiquitous sauerkraut on hot dogs. I always thought it was nasty, foul-smelling and -tasting stuff – … Continue reading

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Foam, Foam on the Range*

So many posts to write, so little time. The birthday dinner for She Who Must Be Obeyed was completely in my comfort zone, which meant I had to try at least one new thing. The “Chocolate and Milk” dessert in the … Continue reading

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Eighth Annual Birthday Dinner

I have been busy as of late due to a new full-time job, but that doesn’t mean I haven’t been cooking. The cooking has continued, I just haven’t had the time to write about it. When I realized a month … Continue reading

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You’re Fired!

I knew something odd had happened when more than a few friends asked me if I had consulted with Penn Jillette on his new ice cream flavor. I know a bit about ice cream, and I’ve known Penn for decades, … Continue reading

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Foodie Friends Friday

There’s nothing like a dinner party to force me to dust off the cobwebs and start cooking creatively. We had attended a wonderful gathering in January – probably the best non-restaurant dinner we had enjoyed in years – so I … Continue reading

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