In our estimation, this a very good dressing. The pumpkin: seasonal. The spices: the right touch. The raw onion: the deliverer of nuance and heroic levels of “pop—” its light spice and freshness pleasantly suffuses throughout the mouth and nose, lightly tickling without inducing cough or sneeze reflex. Those same volatile (easily evaporated at room … Continue reading Pumpkin-Ginger Vinaigrette
Cattle, pigs, chickens, humans—our collective evolutionary sculpting has left little differences between land-dwelling Animalia musculature. The most pronounced differences occur in the fats of animals. Fat absorbs surrounding molecules and compounds rather indiscriminately, and as such are, for the most part, responsible for the differences in flavor between the meats that we consume. In … Continue reading On Fats and Refrigeration (a brief aside)
Get this stuff: Bone-in or deboned pork shoulder (whole or half) 1.5 Cups Beef, or pork stock 2 TBS Brown sugar 1 TB Fig preserve 2 TBS Salt 7-10 Peppercorns 1-2 tsp Mustard 5-6 cloves Garlic 1 sprig Rosemary 2 tsp Vanilla extract (really) Preheat oven to 250ºF (this is not set in stone, but … Continue reading Sous-Vide Vanilla Pork Shoulder
Many of you have been asking about how crystallization works and how it factors into ice-cream making. . . ok, fine, no one asked about it. Just keep quiet and pretend that you did. Hoarfrost (water-vapor crystals) on glass (http://my.opera.com/FrogBoots/albums/showpic.dml?album=440907&picture=6150169) The “ice” in “ice cream” is the result of the water in the milk … Continue reading Crystallization: How it Works + Ice Cream
Layered Scones Scones are wonderfully flexible treats: good for soaking up tea or coffee, willing to be split open and spread with generous amounts of butter, honey, jam, and-or clotted cream mmh . . . , and come in any variety imaginable, from blueberry to apple-cheddar—a veritable breakfast champion! The typical coffee-house scone, however, tends to … Continue reading Layered Scones
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