November 29th, 2007 — article, food crimes
By Steven A. Shaw in Slate Magazine
Copyright protection is weak when it comes to recipes. The U.S. Copyright Office states, “Mere listings of ingredients as in recipes, formulas, compounds or prescriptions, are not subject to copyright protection.” Explanatory notes—like the paragraph before the recipe where the author reminisces about dinners on the family farm—are protected, but the recipe itself is not. That’s why Colonel Sanders has had to work so hard to keep his recipes a secret.
November 29th, 2007 — article, food tv
Iron Chef America’s” Cat Cora has outflambéed some of the best in the business, but the only female chef on the popular Food Network show has set her sights on one competitor in particular.”I really want to challenge Gordon Ramsay,” Cora told the Daily News. “I think that would be a good battle. He’s one of the chefs that really stands out for me. He needs to get in there and get knocked up a little bit.”
November 22nd, 2007 — article, food holidays
By Jill Hunter Pellettieri in Slate Magazine
Turkey fried rice. Turkey-mushroom casserole. Turkey dinner muffins. Turkey samosas. Turkey hash. Strawberry-turkey spinach salad. Turkey and veggie lasagna. Turkey chowder with wild rice, crimini, and pancetta. Turkey quesadilla suiza.
Turkey and veggie lasagna. Turkey and veggie lasagnaReading this list of recipes—and trust me, there are plenty more—is enough to make you want to go cold turkey on turkey.
Happy Thanksgiving, all!
November 21st, 2007 — review
incredible collection of photos and descriptions.
November 21st, 2007 — audio, chefs, podcast
from the The Culinary Institute of America
The Culinary Institute of America’s podcast series “Insight From The Inside” gives aspiring student chefs a unique glimpse inside the world’s premier culinary college through the eyes and personal testimonials of our more than 2,700 students.”Insight From The Inside” also includes interviews with a variety of the CIA’s celebrity chef alumni that offer the listener a first-hand perspective when it comes to what it takes to become successful in the foodservice industry - as told by those who have paid their dues and have made it big.
November 20th, 2007 — menu, recipe
No matter what kind of Thanksgiving cook you are, you’ve come to the right place. Wondering where to begin? For total ease, try one of our menus, complete with shopping lists and timelines. Regardless of whether you have four hours or forty-eight, whether your guest list is small or large, we’ve got the solution for you
November 20th, 2007 — Food Science, molecular gastronomy, wiki
Welcome to the Food Hacking Wiki. We invite you to check out our works in progress- recipes in development, dining projects, kitchen hack labs, research on products and techniques, and other culinary writing.
part molecular gastronomy, part geeks-at-play it’s an odd and fun read. for example
Hot chocolate Mousse
From Food Hacking
Recipe
225 g 30% cream
150 g 64% chocolate (Valrhona Manjari)
1 g xanthan gum
- Bring cream up to the boil and blitz in xantham gum.
- Whisk into chocolate.
- Pour into a heated Nitrous Oxide Siphon and add 4 charges. Dispense immediately.
Developed and conducted by Sam and Marc for fun.Development
- Push the cream element so there is more air in foam. Need to maintain richness and melting character
- Replace the cream element with boiling water to get a cleaner chocolate taste
- Try using foie gras, stabilized with deodorized cocoa butter.
- Leave out xantham gum.
- Flavor with mexican hot chocolate (cinnamon, vanilla).
November 19th, 2007 — article, dessert, pastry
Or, how to bake a four-tiered chocolate cake in one small oven, fit it into an overhead bin and then drive it over a mountain range.
November 19th, 2007 — article, wine
Almost everyone agrees that a little Brett is not a bad thing. It’s generally less of a problem in white wines, and at low levels it can give some red wines cedar, tobacco or cigar-box aromas, scents frequently used to describe Cabernet Sauvignon and generally thought of as pleasant. It also mutes some of the fruitiness of youth, making the wine seem more mature and complex, at least in the short term.In other wines, or in greater concentrations, the smell becomes more leathery and animal-like, evoking adjectives such as horsey, wet horse blanket or sweaty saddle. Although some people can enjoy these smells, many find them unattractive.
At their worst, Brett aromas turn medicinal, reminding many tasters of the inside of a metal Band-Aid box. The animal scents get funkier, more barnyard-y.
November 18th, 2007 — article, recipe
Nothing illustrates the interweaving of simple art and complex science in cooking better than homemade mayonnaise. One of the classic sauces of French cuisine, mayonnaise is nothing more than tiny droplets of oil suspended in a matrix of egg yolk and water, with a dash of lemon and a pinch of mustard to add flavor and structural stability.
Check out the entire series on basics, from Blanching to Skinning an onion
