Category Archives: food & cooking

In-N-Out Burger

Posted on April 26, 2010 by David

I was born and raised on the east coast, so I was unaware of the existence of In-N-Out Burger until I read about the California-based chain in Eric Schlosser’s Fast Food Nation: The Dark Side of the All-American Meal. Like … Continue reading →

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Lunch at Bouchon

Posted on April 20, 2010 by David

I consider myself fortunate to have eaten at Thomas Keller’s per se restaurant in New York, yet I knew that until I made the pilgrimage to Yountville, California I wouldn’t get to eat at his other restaurants, Ad Hoc and … Continue reading →

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Chicken Canzanese wth Savory Polenta

Posted on April 16, 2010 by David

You can never have too many chicken recipes, and you can always count on Cook’s Illustrated to provide you with an unending stream of chicken variations. The current May & June issue has a recipe I’d never heard of before … Continue reading →

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Sous Vide Experiment 2: 48-Hour Short Ribs

Posted on April 13, 2010 by David

I lust after the 48-Hour Short Ribs in the Momofuku cookbook, a technique that requires a long soak in the sous vide hot tub. Before committing to Chang’s recipe and possibly ruining good short ribs, I thought a test run … Continue reading →

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The Triple-Threat Pork Sandwich

Posted on April 12, 2010 by David

Once He Who Will Not Be Ignored gets an idea in his head, it’s difficult to dissuade him. We talk him out of his most extreme notions (“I’m smart enough already, so I don’t need to go to school anymore!” … Continue reading →

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The Perils of Knife Ownership

Posted on April 9, 2010 by David

Satisfied that I wouldn’t be returning the Best Client Bribe Ever, I consigned its lovely box to the trash. I retained the info sheet, which has information about the composition of the blade (VG-10 stainless steel clad with 16 layers … Continue reading →

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Cooking with Tony and Friends

Posted on April 7, 2010 by David

This week’s episode of Anthony Bourdain’s No Reservations — the “Techniques Special” —may very well be the best stand-and-stir cooking show ever made. As he explains at the beginning of the show: This is an hour of instruction. It’s about … Continue reading →

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Sous Vide Experiment 1: Strip Steak

Posted on April 2, 2010 by David

I had a Sous Vide Supreme water bath, and two strip steaks I purchased from my meat CSA, so it was time to get all science-like and try a new cooking technique. Could I produce a steak that was cooked … Continue reading →

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Best. Client Bribe. Ever.

Posted on March 31, 2010 by David

A Good Client thanks you for quality work done on time or ahead of schedule. A Great Client thanks you for the work you’ve done with a gift, what my friends in the biz call “client bribes.” I’ve received some … Continue reading →

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Lambs to the Slaughter

Posted on March 27, 2010 by David

It’s not too often that you get to use that phrase in a non-metaphorical sense, but if today’s meat CSA pickup was any indication, many sheep had been recently dispatched. This months share included pork spare ribs, a pork hock, … Continue reading →

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