sustenance

David Chang: The unified theory of deliciousness

MY FIRST BREAKTHROUGH on this idea was with salt. It’s the most basic ingredient, but it can also be hellishly complex. A chef can go crazy figuring out how much salt to add to a dish. But I believe there is an objectively correct amount of salt, and it is rooted in a counterintuitive idea. Normally we think of a balanced dish as being neither too salty nor undersalted. I think that’s wrong. When a dish is perfectly seasoned, it will taste simultaneously like it has too much salt and too little salt. It is fully committed to being both at the same time.

Where to eat in Portland. What say the locals?

3,000 vintage cook books

Grand cru and real

this little japanese fast food stand opened in essex market. i just grabbed the fried chicken slider which was pretty good but the goto is their cabbage-infused pancake sliders w/a variety of meat fillings. tough sell at that market since it closes so early. they get no dinner service and theres just not enough traffic. nice couple that run it.

iron pans

What oil do people use for sautéing? I use grape seed because it has a neutral flavor and I have an unscientifically weird feeling about canola but maybe there is something better? Just curious.

cereal offender

Thirty-seven years ago, Lamborn created the first sugar snap pea; today he grows more than 200 types of snow peas and snap peas on his farm in Twin Falls, Idaho, and sells seeds across the world. Surprising colors of butter yellow, maroon, deep purple, and chile pepper red relay a kaleidoscope of flavors. Many of the rarer varietals, coveted by chefs for specialty dishes, sell out quickly at the greenmarket.

ginger beer recipe

"you done with that?"

ween 12 golden country greats

I WANT SO BAD......but no time:<((

lox populi

Wish you were steer.

Maximal food geek
- mark 5-15-2016 6:20 pm [link] [add a comment]

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