“It is not enough to know the principles, one needs to know how to manipulate.” – Michael Faraday
This is the man, the founder of Molecular Gastronomy. Along with fellow colleagues, he defined the science behind cooking. His prose is simple and unabashed. On topics like making stock, to tenderness and juiciness, to how salt affects taste and algal fibers.
This book is Michael Ruhlman’s second in-depth book into the world of the Culinary Institute of America (CIA). His first book being The Making of a Chef: Mastering Heat at the Culinary Institute of America.
Foodie Classic. Ahead of its time. Many imitators, few successes. For true culinary epicureans Fergus Henderson is the standard for “total utilization.” He was doing offal when it was taboo, while others were gaining stardom and Michelin Stars serving truffles, foie gras, and fillet mignon. Henderson would not give way to trends and fads, staying true to his vision of a craftsmanship by elevating “alternate cuts” of meat on his menu. I’ll finish this post by quoting well known chefs who would be humbled in his presence.
Lemon Tart you stole my title, Great Beginnings, even though you thought of it first and I hadn’t even experienced a moment that needed that title. Nonetheless a title theft. All kidding aside great post, well titled (said with a hint of jealousy).
Just had the pleasure of stumbling on to Avec Eric on YouTube. I was searching through YouTube related searches with Bourdain, Batali, Reichl, and Richman.
A couple days ago I made this salad and have been looking to give it a name. Having not come up with anything myself I was hoping to reach out and get some ideas from fellow foodies…
Yesterday I had written out this blog entry only to erase it before publishing, so here I go again…
I have recently come across a moral and culinary dilemma, one that has me going through the pros and cons of a heavy decision. Thanks to this blog and by extension Rob (the admin), I can get this of my chest and maybe hear from people if they have experienced their own loyalty issues in this business.
The Hoof Cafe, located along Dundas St. W. right across from the Black Hoof, the flagship, has in my opinion become in its own right a very good lunch destination.
This is a post a long time coming, I had the pleasure of being on Dundas West a while ago having lunch at Hoof Cafe (a post for another time) with my uncle. After our meal Paul mentioned that there was this sausage store just down the street that has a great reputation in the neighbourhood. It’s about a 2 minute walk west from Hoof Cafe, the sausage store is called Superior Sausage specializing in Polish sausages. Has a very good variety of sausages from pepperoni, kielbasa, and bologna to mortadella, knublewurst, summer sausage. Also plenty in between. All those have variations available to taste.
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