-
Archives
- September 2019
- August 2018
- October 2017
- August 2017
- July 2017
- June 2016
- May 2016
- February 2016
- December 2015
- November 2015
- August 2015
- July 2015
- May 2015
- March 2015
- December 2014
- September 2014
- August 2014
- May 2014
- February 2014
- December 2013
- November 2013
- October 2013
- August 2013
- July 2013
- June 2013
- May 2013
- April 2013
- March 2013
- February 2013
- January 2013
- December 2012
- November 2012
- October 2012
- September 2012
- August 2012
- July 2012
- June 2012
- May 2012
- April 2012
- March 2012
- February 2012
- January 2012
- December 2011
- November 2011
- October 2011
- September 2011
- August 2011
- July 2011
- June 2011
- May 2011
- April 2011
- March 2011
- February 2011
- January 2011
- December 2010
- November 2010
- October 2010
- September 2010
- August 2010
- July 2010
- June 2010
- May 2010
- April 2010
- March 2010
- February 2010
- January 2010
- December 2009
- November 2009
- October 2009
- September 2009
- August 2009
- July 2009
- June 2009
- May 2009
- April 2009
- March 2009
- February 2009
- January 2009
- December 2008
-
Meta
Category Archives: food & cooking
Guanciale
At the end of the post about my first attempt at curing meat, I wrote: I found two hog jowls in the Belm Research Kitchen Deep Storage Facility. Guess what’s next? What was next was making guanciale, which is done … Continue reading
Momofuku “Chicken and Egg”
Because I don’t live in New York city and because I have no connections in the New York restaurant scene, I have not had the pleasure of eating at any of chef David Chang’s Momofuku restaurants. If I could figure … Continue reading
How Not to Make a Pumpkin Pie
I don’t bake pies; I am explicitly forbidden from doing so by article seven, section four of the non-alignment treaty I signed with She Who Must Be Obeyed when we were married. Crisps, refrigerator pies, tarts: all of these are … Continue reading
Thanksgiving Traffic Control
Mark Bittman could save you from the annual Thanksgiving disaster brought about by too much food in too small a kitchen. In 101 Head Starts on the Day, he opens with an obvious suggestion: For cooks, most Thanksgiving problems are … Continue reading
Multitasker, or Multiple Unitasker?
Alton Brown’s conversion of a fire extinguisher into a smoothie maker got me thinking about unitasking devices in my own kitchen. (A digression: The fire extinguisher in that demo is a CO2 model, which is hardly ever sold for kitchen … Continue reading
And the Meat Goes On
The farmer’s market is closed, but my meat CSA continues throughout the winter. So I had to brave the near-hurricane weather to pick up this month’s share at a parking lot in Cambridge. The line of people huddled under the … Continue reading
Alton and Me
When it’s time to prepare the family Thanksgiving meal this year, I’ll start by thawing the frozen bird in cold running water the morning before. I’ll let the turkey sit in a big cooler full of a spiced brine and … Continue reading
You’re Working, I’m Eating
We were finishing the main course of our anniversary dinner when our waiter returned. He asked “Are you still enjoying this course, or may I take your plates?” I was shocked: he was the first waiter not to ask me … Continue reading
Whole Roasted Chicken on a Bed of Root Vegetables
I had big plans. I had placed an advance order for Ad Hoc At Home, the cookbook from Thomas Keller’s casual restaurant, with the intent of setting up a separate blog where I would cook through the entire book. When … Continue reading
Tony’s Top Ten Tips
For our 16th wedding anniversary dinner, She Who Must Be Obeyed and I had dinner (menu here) on Craigie on Main, site of the Whole Hog Dinner. It has become a tradition with us, and besides, chef Tony Maws (or … Continue reading