Author Archives: David

Being Clever in Print

If you are a regular reader of Cook’s Illustrated, you are familiar with the front matter that precedes the recipes: a folksy editorial by Christopher Kimball, the misnamed “Notes from Readers” (it’s questions from readers), and the Quick Tips. It’s … Continue reading

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Ramen 2.0

My last attempt at making homemade ramen noodles was such an utter failure that I gave up on the idea permanently. Then I read the inaugural issue of Lucky Peach, which was devoted to all things ramen and included a … Continue reading

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My Best of 2011

Once again, illness and massive cooking projects have conspired to keep me from posting my review of last year in a timely fashion. Now that I’m healthy again (both physically and possibly mentally) I expect to resume with a more … Continue reading

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Cooking More Books

So many cookbooks were published this year that I couldn’t pick just one or two to list as favorites, but I was able to narrow down the list to about a dozen. Here’s what I have been reading and cooking … Continue reading

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Cut and Dried (Charcutepalooza Slight Return)

When we last visited the Cabinet of Doctor Charcuterie, I still had bresaola and lonzino curing in it that were not quite ready to eat. By Saturday, ten days later, however, they had both lost 35 percent of their weight … Continue reading

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Duck, Duck, Goose (Charcutepalooza Challenge 12)

Much to my surprise, my last Charcutepalooza post was selected by Food 52 as one of the ten best posts for the November challenge. I’m honored that my chronicles of near disaster were considered worthy of their attention. I had … Continue reading

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The Cabinet of Doctor Charcuterie (Charcutepalooza Challenge 11)

The November Charcutepalooza challenge was about curing, which included my old nemesis – salami – as an apprentice challenge. When I saw that lardo – which I had made successfully the first time I tried – was an advanced challenge, I … Continue reading

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Duck Variations: Sous Vide Confit

So many duck legs, so many possibilities… I had a dozen legs left following the completion of another duck-related project, it’s been cold outside, and I had a craving for more confit. What I didn’t have was a lot of … Continue reading

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Duck Variations: Phở and Foie

The last time I made duck sausage, I turned the trimmed leg bones into a big batch of phở broth, using a recipe I adapted from Into the Vietnamese Kitchen. I wound up with three quarts of the stuff, which … Continue reading

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Bloggin’ a Food Blog

If I got invited to a food event, then I can only assume that food blogging has hit maximum saturation. My theory’s proof was delivered in “The Food Wife,” Sunday’s episode of The Simpsons, in which Bart, Lisa, and Marge … Continue reading

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