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nathanm

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  1. nathanm

    Steven Shaw

    Honoring an incredible friend, who inspired us all to explore, debate, and eat: http://bit.ly/OLerWF
  2. nathanm

    Steven Shaw

    I’m shocked and deeply saddened to lose Steven, who has been a great friend. eGullet is a gift that he created for everyone— especially for me. In many ways, the inspiration for Modernist Cuisine was born on the eGullet forums. Steven was a tremendous influence on the development of the book; a sounding-board throughout the writing process. He was a trailblazer, a genuinely great guy, and a truly amazing person to share a meal with. He will be truly missed.
  3. Ok great, I'll try that one. I forgot to put on my original list that a great place to eat Japanese beef wouldn't be bad - either teppanyaki style or other. Other Japanese food styles are also welcome.
  4. I will be in Tokyo for a few days in the middle of May and want some suggestions of great places to eat. This would include: 1. Amazing and famous Japanese restaurants. I have the list of Michelin 3 star restaurants for example, and I will try to get into to Sukiyabashi Jiro. I have eaten at 7chome Kyoboshi, and probably will again. 2. I would also like to try some of the best examples of some more specialized Japanese food that is not likely to make lists like Michelin: Tonkatsu - is the best place still Tonki ? Okonomiyaki - not sure where to go Yakitori - t
  5. Wondra is a type of pregelatinized wheat flour that is great for thickening sauces. We developed a lot of recipes for it in MCAH because it is a great product, and we thought it was widely available. Indeed products like this are made all over the world at the industrial level. Here is a link from a French grain and flour company that makes it. I assumed that this would be available at the retail level as well. In Canada it is called Robin Hood Blending Flour. I bet that it, or something like it, is available a lot of places under various brand names. There is no perfect substitute -
  6. I am glad that everybody is excited! The content is arguably all new. Most recipes are totally new, the only possible exception one could argue on the margin is that we have new versions of some recipes like mac and cheese and caramelized carrot soup. Literally speaking they are new becaues we changed the recipe - for example, we no longer call for carrageenan in the mac and cheese, and simplified it in some other ways. We simplifed the carrot soup, but more important, we added new soups that use the same technique with other vegetables. We tried to pick recipes that illustrated import
  7. Thanks for the tips. Maaemo was also recommended by a friend in Oslo, and by the Nordic Nibbler blog, so I will definitely try it. I plan to stop at Tim Wendlesboe coffee, and I will consider the others Thanks!
  8. I will be in Oslo in September. I'm interested in getting some recommendations on where to eat - the more interesting the food the better.
  9. Your pastrami will probably be great. 4 weeks is a very long time in the brine, so it will have equilibrated. It may be too salty, or it may have a very firm texture. Think of what happens to a country ham, for example. The 72 hour cook time should help. Many people age beef for more than 4 weeks. Salt water should, if anything, be safer, and the 72 hour cooking time will make short work of any microorganism present. Is there a chance that you just brewed up something like the movie Contagion . There's only one way to find out...
  10. Here are some comments direct from the horse's mouth (or maybe the other end, you decide). MCAH is basically all new material. A few of the most popular recipes from MC are carried over, like mac and cheese, but even these have been re-done to be easier to make in a home kitchen. If you already have MC, then we think of this as being like volume 6 - i.e. a volume covering home cuisine. There is very little duplication of topics between MC and MCAH - about the only ones I can think of are some coverage of sous vide technique, and some basic recipes like stocks, but even there the MCAH versi
  11. This is very helpful, thanks!!
  12. It was a very strong, salty cheese, with a liquid texture - as runny as St Marcellin. It is not so fabulous that I would go out of my way to eat it regularly, but as a one time experience it is interesting.
  13. I have had casu marzu before... it is definitely an experience and makes for quite a story too... What time of year is the mattanza?
  14. I will be in Sardinia in a couple weeks. I am interested in food related things to do - that could include visiting a traditional cheesemaker, baker or other artisinal food producer. Or, I have read that in the south of Sardinia there are fields of saffron, which may be cool to see. In other parts of Italy I have done things like this - visiting olive oil producers, a buffalo farm, vinegar makers etc. If there are some interesting things like that in Sardinia that would be great. Besides visits to producers if there is a great butcher shop, or a great market to visit that would be interes
  15. Anybody have new comments? I too am going to Sardinia, but the last post was a year ago and it does not seem to have been answered...
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