28 January 2012

"First - You Make a Roux"

A while back, a friend in San Francisco sent a nice little booklet to me, titled "First - You Make a Roux".

Dated 1954, 50 pages long, illustrated and containing some familiar and not too familiar fare. Anyone interested  in seeing other recipes?





Click on any image to enlarge.

21 January 2012

Sustainable Seafood Swims To A Big-Box Store Near You : The Salt : NPR

"Increasingly, those of us who shop the big-box retailers including Costco, Target and Walmart are finding a blue label on seafood packages. The Marine Stewardship Council (MSC) label signifies that the seafood comes from a fishery that's met a rigorous set of standards aimed at promoting responsible, sustainable catches."

Sustainable Seafood Swims To A Big-Box Store Near You : The Salt : NPR

17 January 2012

BASF to Stop Selling Genetically Modified Products in Europe - NYTimes.com

Great news!

"“There is still a lack of acceptance for this technology in many parts of Europe — from the majority of consumers, farmers and politicians,” said Stefan Marcinowski, a board member with responsibilities for plant biotechnology. “Therefore, it does not make business sense to continue investing in products exclusively for cultivation in this market.”"

BASF to Stop Selling Genetically Modified Products in Europe - NYTimes.com

13 January 2012

The Bo Ssam Miracle - NYTimes.com

Got a little bit of time on your hands this weekend? Feeling adventurous in the kitchen? Here's a mouth-watering dish, Korean bo ssam, to keep you busy, and in anticipation of the final outcome:

"The dish is known in Korea as bo ssam— pork wrapped like a package in fresh greens, with rice and kimchi. David Chang, the chef and an owner of a small restaurant empire in New York and abroad, offers an exemplary version at his Momofuku Ssam Bar in Manhattan’s East Village for $200, where it serves 6 to 10 people and regularly blows minds."



For the article and instructions:

The Bo Ssam Miracle - NYTimes.com



Photo: Marcus Nilsson for The New York Times. Food stylist: Brian Preston-Campbell. Prop stylist: PJ Mehaffey.

12 January 2012

BBC - BBC Food blog: How to make marmalade

From the BBC Food Blog:

"As with bread baking, we've found out a little more about the science that creates the 'jellied set' and keeps the peel tender rather than tough. This means that making marmalade well at home is much less problematic than it used to be. So we can banish runny unset syrups and leathery peel to history. Today's marmalade should be able to sit like jelly and glisten, packed with a rich bittersweet flavour all fairly effortlessly without hours of sugar boiling."

View the blog:

BBC - BBC Food blog: How to make marmalade