Author Archives: David

Printing Some Dinner

Posted on February 23, 2010 by David

It is inevitable that 3-D printers will find applications in the kitchen, especially as they become cheaper and more ubiquitous. The geniuses at Evil Mad Scientist Laboratories have already unveiled the CandyFab 4000, a device that prints forms with sugar … Continue reading →

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Meet Doctor Tony

Posted on February 22, 2010 by David

If you watch Anthony Bourdain’s No Reservations and you are also a parent of young children (or a tragic hipster), then you recognized a reference he made in his Egypt show. While enjoying the local cuisine, he said “There’s a … Continue reading →

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Chicken with Herbed Dumplings

Posted on February 17, 2010 by David

What do you cook when you want a chicken pot pie but are too lazy/busy to screw around with making a crust? You cook chicken with dumplings. I saw this recipe on Michael Ruhlman’s site and figured it would give … Continue reading →

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Maggie’s Marvelous Mardi Gras Macarons

Posted on February 16, 2010 by David

I may be a decent cook, but I know when I’m outclassed by a great baker. When I saw Facebook photos of my friend Maggie’s baking projects – collected in an album titled “Food Porn” – I jokingly suggested that … Continue reading →

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No-Knead Bread, Version 1

Posted on February 15, 2010 by David

All of the rave reviews I read about Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking assured me that I could bake high-quality bread with little effort. Since my previous bread baking attempts have resulted … Continue reading →

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Trotter Gear

Posted on February 12, 2010 by David

At the other end of the meat case at H Mart where I found the oxtails was a lovely display of pig’s feet. If I’m going on a braising jag, I thought, I might as well go all the way. … Continue reading →

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Braised Oxtails with Maitake, Caramelized Orange, and Shallots

Posted on February 10, 2010 by David

Ming Tsai, chef at Blue Ginger, has a cooking show on PBS in which he presents his “east meets west” approach to his food. On a recent show he explored the pairing of maitake mushrooms and Worcestershire sauce, then invited … Continue reading →

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Being Fergus Henderson

Posted on February 9, 2010 by David

I‘ve written before about chef Fergus Henderson, who has become one of my culinary inspirations. I learned a while ago that the onset and progression of his Parkinson’s disease required him to stop cooking in his own restaurant, taking on … Continue reading →

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More Mellodrama

Posted on February 5, 2010 by David

I received a few replies following the Melodrama post, in which you attempted to guess all 24 of the songs used in this clip, “Mash-Mello”: [podcast]http://blog.belm.com/belmblog/audio/mashmello.mp3[/podcast] As promised, here is the list of clips, in Artist, Album, “Song” format: King … Continue reading →

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Momofuku Pork Buns

Posted on February 4, 2010 by David

My recent trip to H Mart was for more than informational and educational purposes. I was in search of a key ingredient: frozen Chinese mantou buns, which I had been unable to find at any of my local markets. I … Continue reading →

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