Shalmanese

What exactly happens when you're resting meat?

By Shalmanese, July 14, 2005 in Cooking

Does your oven heat up the kitchen?

By Shalmanese, October 15, 2005 in Kitchen Consumer

The balance of power in dining

By Shalmanese, September 26, 2005 in The Future of Dining

Can you appreciate food if you don't cook? 1 2

By Shalmanese, September 26, 2005 in Food Traditions & Culture

Tempering chocolate with warm water 1 2

By Shalmanese, September 17, 2005 in Pastry & Baking

So what else can I blowtorch? 1 2 3

By Shalmanese, July 12, 2005 in Cooking

Farmed rabbit, whats the point?

By Shalmanese, July 25, 2005 in Cooking

Radish, Cucumber and Apple Salad

By Shalmanese, June 16, 2005 in RecipeGullet

• Recipe
• Vegetarian

Radish, Cucumber and Apple Salad

By Shalmanese, June 16, 2005 in RecipeGullet

• Recipe
• Vegetarian

Your favorite fantasy gadgets

By Shalmanese, April 1, 2005 in Food Traditions & Culture

What are you blessed with? 1 2

By Shalmanese, March 29, 2005 in Food Traditions & Culture

More efficient blanching?

By Shalmanese, February 8, 2005 in Cooking

Using sea-water in cooking

By Shalmanese, January 29, 2005 in Cooking

Science of braising

By Shalmanese, January 20, 2005 in Cooking

Why no engineered uber-fats

By Shalmanese, January 4, 2005 in Cooking

Cooking Wagyu

By Shalmanese, December 17, 2004 in Cooking

The Conservative influence on Cuisine

By Shalmanese, December 15, 2004 in eG Forums Q&A with Ferran Adria

The dumbing down of the Western Palate 1 2 3

By Shalmanese, December 9, 2004 in Food Traditions & Culture

"A Meal on Toast" - A Concept Dish 1 2

By Shalmanese, December 2, 2004 in Cooking

Why does copper cost so much? 1 2

By Shalmanese, October 31, 2004 in Kitchen Consumer

Where to buy cookbooks in Australia

By Shalmanese, September 30, 2004 in Australia & New Zealand: Dining

Stock Question 1 2

By Shalmanese, May 30, 2004 in Cooking