A med & grad student who used to work the line in LA, NYC, SF and Napa talking about the science of cooking and cooking with science. Harold McGee's On Food And Cooking - The Science and Lore of the Kitchen never satisfied my kitchen curiosity and more than one Chef grew exasperated with my asking "Why?" I'll try to stay on topic, but you may see a kvetch or two about the school & hospital.
My posts are presented as opinion and commentary and do not represent the views of LabSpaces Productions, LLC, my employer, or my educational institution.
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This is a collection of stuff other people got to before I ever did. I may visit these later on for something more in depth, but why let it all just sit around? I may have RT'ed some of these on twitter. Apologies if you're reading it twice.
1) Harold McGee has a great piece on the NYT right now about "cold brewing" vs "hot brewing over ice" of coffee and tea. While I'm already a fan of cold brewing coffee, I think I may run with this and conduct further informal experiments involving both methods and grad/med student volunteers around campus.
2) This Financial Times piece both intrigued and upset me. If Michelin goes out of business, how will I ever earn a single Michelin Star, much less three? Can hospitals get Michelin stars?
3) Melinda Moyer has an excellent article at Scientific American on how "It's Time To End The War On Salt." Bravo! Seriously, can we stop attacking salt? Without it we'd die. Without it we'd have no flavor. Without it human civilization would not have advanced to our current point in time. Don't believe me? Prior to refrigeration most foods were preserved in either salt (animal proteins) or vinegar (plants). And hey, if you want to really cut salt out of your diet, start with anything packaged first. Don't leave this essential mineral out of your own cooking. If you want more info on using salt, Michael Ruhlman has some great stuff over at his blog.
4) The Environmental Working Group released a meat eating guide that I feel deserves a read by everyone. Cutting animal protein out of at least one meal? Easily done and done. Besides, 8oz of animal protein used to be enough for a family of 4, now it's normally consumed by a party of one.
5) Alton Brown's twitter profile describes himself as a "gastrophysicist." I like that much better than "Molecular Gastronomist" or "Quantum Chef." I'm looking at you, Marcel, for that last one.
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Have you ever noticed that Marcel looks like the skinny culinary version of Wolverine?
Yes. Yes, I have. There used to be a picture somewhere of him with claws coming out of his knuckles. I think it was pasted to Michael Ruhlman's blog when Anthony Bourdain guest blogged over there.