On Tuesday, July 19, Food Network will air a new show titled Monster Kitchen, and I'm on it. The show centers around a grudge match… Continue reading
For some reason I can't remember, Jessie Oleson (of the fantastic blog Cakespy.com) and I decided to get together and absolutely destroy a few sweets… Continue reading
As you may recall, last week's peas + centrifuge experiment resulted in three stages of pea: pea solids, pea butter, and pea water. This week,… Continue reading
Did you know that you can cure meat at home using nothing more than a wine refrigerator? This was my first attempt at meat curing,… Continue reading
For the past year, I've been meeting with Jethro Odom and Eric Rivera several times a month to challenge ourselves to learn modernist cooking. We… Continue reading
Ferran Adria is the most influential chef, living or dead, period. He's also likely the most controversial. At his Catalonia restaurant El Bulli, Adria has… Continue reading
A foodie's guide to Seattle's niche markets.
Don't be misled by our city's lack of pitch-black dining rooms, cotton-candied fish, or foods that require you to solve a puzzle to eat—there's nothing… Continue reading
The Seattle Food Geek shows you how to become a confident, cut-rate kitchen chemist.
• A French press does more than brew coffee. It also makes a fantastic strainer for sauces and stocks, though I'd recommend keeping your coffee… Continue reading
The ball on the far left was made from plain tap water - never boiled, never filtered. The 2nd ball from the left was made… Continue reading
The nice folks at Polyscience were kind enough to loan me their new SousVide Professional heating immersion circulator. This is the first circulator that they… Continue reading
If you haven't noticed, flavored salts are becoming wildly popular. On a recent trip to Whole Foods, I spotted an aisle-end display with no fewer… Continue reading
