SPECIAL*DARK: Archive

1 tag

“Interestingly, he also mentioned that in Ethiopia it’s common to serve salted...”

– Testing salt in coffee with Tim Wendelboe by Martin Lersch on Kymos.org #flavornote’d.

Mar 31st

My Top 5 Artists (Week Ending 2010-3-28) →

Nujabes (312) GIRL NEXT DOOR (52) school food punishment (46) Handsome Boy Modeling School (32) Nujabes + Fat Jon (30) Imported from Last.fm Tumblr by JoeLaz

Mar 31st

Mar 30th

2 notes

Mar 30th

Mar 25th

Future Food: Molecular Gastronomy on TV →

While I’m sure it may be campy or cheesy at times, there will have to be SOME nuggets of culinary knowledge in there, right? I just hope they don’t drop everything in liquid nitrogen.

Mar 25th

1 note

My Top 5 Artists (Week Ending 2010-3-21) →

Björk (319) Nujabes (64) FORCE OF NATURE - Nujabes - fat jon/FORCE OF NATURE, Nujabes, fat jon/FORCE OF NATURE Nujabes fat jon (21) Nujabes + Fat Jon (15) Gomez (13) …

Mar 25th

2 tags

Mar 25th

2 tags

Mar 24th

1 note

Mar 24th

323 notes

Watch

A video on Lodge Cast Iron, the only US manufacturer of cast iron cookware in the US, since 1896 - via their company twitter account. Amazing to see all that melted metal, sparks flying about with reckless abandon. Kinda makes me embarrassed when I flinch when hot oil splatters in the kitchen. IT’S ALL RELATIVE (RELATIVELY PAINFUL) FOLKS.

Mar 24th

3 tags

Mar 23rd

1 note

Mar 21st

4 tags

Mar 20th

Nujabes feat Shing02 - Luv (sic) part #2 ...

Mar 20th

My Top 5 Artists (Week Ending 2010-3-14) →

Björk (151) The Morning Benders (58) Gorillaz (31) Blackstar - Talib Kweli/Mos Def (25) Gang Starr (17) Imported from Last.fm Tumblr by JoeLaz

Mar 20th

“We’re gulping down glasses of Fat Tire and shoving Navajo tacos — which...”

– via Without Baggage OMG. Take it to another level: Thick beef bavette slices on Navajo fry bread topped with chili. Green onion garnish. #flavornote YES PLZ.

Mar 20th

“Another term that can be used with similar effect is proportion. If you are...”

– The Principles of Great Design As a former web designer and current cook, I really appreciate / get a kick out of when either industries use each other as metaphors.

Mar 19th

3 tags

Mar 19th

Mar 18th

4 tags

Tofu Skin Testing. Yuba Roll Lamenting.

Unsteamed yuba rolls, filled with a mixture of pork, shiitake, bamboo shoots, garlic, ginger, soy paste, sesame oil, shaoxing wine, green onion and white pepper. Test batch #2. Rolls have been steamed for 10 minutes without any liquid at the bottom of the bowl. Yuba texture extremely chewy. 1 dimensional. Test batch #8. Yuba rolls steamed for 8 minutes with Chinese chicken stock and soy...

Mar 17th

4 tags

Mar 17th

ASK: Hipsters on Food Stamps →

I’d normally be screaming “UR DOING IT WRONG” - but if I were on food stamps, what kind of produce / food would I buy? Now let’s get this straight. I wouldn’t buy cases of Perrier, fish roe or truffle oil. I like those things, but they’re not necessities. That being said, if I had the choice between farmed and wild salmon, I’d probably choose the wild...

Mar 17th

1 note

“The unanimous vote amends the health code to allow residents to keep hives of...”

– NYC’s Board of Health has lifted the ban on keeping bees in the city. COOL. Via Clint and Kottke.org

Mar 17th

Watch

via tweets from @sandrasullivan & @smb: See how Vessel can carbonate a cocktail to order: http://bit.ly/bstpyx Vessel in downtown Seattle. Great concept. Pure flavors, no filler.

Mar 16th

The Femivore’s Dilemma →

Mar 16th

“S 399-BBB. PROHIBITION ON SALT; RESTAURANTS. 1. NO OWNER OR OPERATOR OF A...”

– Exact words from a newly proposed bill, Assembly Bill A10129, by Felix Ortiz (D-Brooklyn) that would result in fines of up to $1,000 for each individual addition of salt by restaurant staff, whether before, during or after cooking. Also: Customers would have the option of adding salt when food is...

Mar 16th

Mar 15th

“From July 2007 to June 2008, students who graduated from the culinary arts...”

– For-Profit Schools Cashing In on Recession and Federal Aid (NYTimes) via A Hunger Artist First of all, I don’t disagree with the pay - that’s what some cooks make. I just want these institutions to stop selling the inflated, doey eyed dream.

Mar 15th