Tom Douglas’s Key 3
Tom Douglas runs 13 restaurants and bakeries in Seattle. He shares the techniques behind his three most important recipes.
“So now what?” The original letter of rejection Julia Child, whose centennial we celebrate this week, received for her iconic book, Mastering the Art of French Cooking.
Complement with Ray Bradbury on perseverance in the face of rejection.
Reblogged from Explore
centerforinvestigativereporting:
Americans love hamburgers- we eat about three burgers a week. But what are the hidden environmental costs? Find out in our new animated short!
Reblogged from Center for Investigative Reporting
Cumin-Lemon Lamb Grill in Lettuce Rolls with Grilled Vegetables
What I like most about this dish is it can be a meal for vegetarians or carnivores all at the same time. And everyone engineers their favorite combinations.
I love options, and I love eating with my fingers. Summer seems the time to play both these predilections. Eating outside means we get permission to pick up all sorts of things from chicken wings and hot dogs to these lamb/vegetable filled roll ups. And those options open up once you’ve grilled the lamb and the vegetables in this North African inspired spicing.
Mathematically Correct Breakfast
If you’ve got a bagel and a knife, you too can have a mathematically correct breakfast. The motion of the knife’s cuts follows a two-twist Möbius strip.
If that’s too easy, you can upgrade your cuts to one of George’s trefoil bagels, which have close infinite surface area for delicious shmear, according to math of course.
(by George Hart)
Reblogged from It's Okay To Be Smart
Adam Perry Lang on his unconventional grilling techniques:
Most people, and I don’t know why, are so attracted to grill marks. To me, grill marks happen, but they’re not the goal. I want to create surface area. I want as much browning as possible.
So he scores the meat. He beats it up. He creates nooks and crannies and makes a 3D surface. It’s detailed in his recipe for Pot Roast Done Like a Steak, which is from his new book, Charred & Scruffed.
Here’s his extended interview with Lynne Rossetto Kasper:
6th June 2012
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In her recipe for overnight braised short ribs, Andrea Reusing says, “You basically take things you have in the house — mushrooms, garlic, a bay leaf — and throw them in the oven with the ribs for as long as you can sleep. Six or seven hours. Then, when you wake up in the morning, you have this amazing smell in the kitchen, you open the oven and you have lunch.”
Those ribs, a turnip soup and tomato salad are her Key 3.
Lynne’s Mother’s Day Menu
By Sunday, you should be able to complete these three recipes:
Photos copyright © 2011 by Ellen Silverman.
ohboyOhBoyOHBOY!
The art is final.Pre-orders are available. A Summertime Grilling Guide from The Splendid Table will start shipping June 1. Donate now at the $7/month level and we’ll set one aside for you.
Grape Leaf Herb and Yogurt Pie
Yotam Ottolenghi, who is not a vegetarian, is the author of vegetarian best-seller Plenty. On the show this weekend, he tells Lynne:
This distinction between vegetarians and meat-eaters is much more fuzzy than it used to be. It was like two camps at war, but these days, people realize you can do so many things without eating meat and still not be 100 percent vegetarian.
