One of the things that attracted me most to molecular cooking is the trickery. The whole point of going through the trouble of breaking something down from it’s original form, just to turn it into a new one, is trickery. The objective is to fool the diner into thinking that they’re about to eat one [...]
It’s a good question, actually. And I get it a lot. So I’m going to do my best to answer it. And in this relatively short weekend episode I pose the question to you. Are you a foodie, or are you an eater? Listen and find out just where you stand. Paula Deen is out [...]
Here’s the truth: It took seven visits to the same European meat market before I finally worked up the nerve to part with the measly five dollar bill it cost me to take it home. And I’ll be the first to say it — it was the word “blood” on the little plastic card in [...]
One of the most memorable dishes I had when we visited The Bazaar was a small slider-sized fish sandwich stuffed with uni, avocado, and jalapeno. As far as I was concerned, what set this apart from any ordinary fish sandwich wasn’t just what was in it, but the bun itself. Steamed buns are a Chinese [...]
