Last week, I was suddenly possessed by the need to make the Sticky, Spicy Beer BBQ Sauce I blogged about almost exactly one year ago. I grabbed a can of Santa Fe Brewing Company Imperial Java Stout (which we always have on hand because of its long standing as one of Arne’s very favorite beers) and…
The Science of Cooking: Harvard EdX, Weeks 4 & 5 (Ceviche Lab)
Week 4 of our food science course focused on elasticity in food, mostly in candy-making and cooking meat. The candy-making part focused on Bill Yosses, the White House pastry chef. There were six videos of Yosses making various things, including strudel, a blown sugar “glass” apple, and an over-the-top dessert that I assume is the…
Eating ABQ: Nosh Jewish Deli and Bakery
UPDATE: Nosh closed in January 2016, and is still sorely missed. Albuquerque foodies bemoan certain holes in the culinary landscape. The first to come up in such a conversation is almost always Ethiopian. Tied for second, in my experience, are really great casual Italian and a good Jewish deli. Well, we can finally cross one…
Cuts of Beef Infographic
Cuts of Beef infographic by visually. I enjoyed this little infographic and thought I’d share it with you. I could have used it the other day when Arne asked me where the tri-tip came from. I thought it was a sirloin – and I was right! The cooking methods icons seem like a particularly helpful…
Cincinatti Chili
A few weeks ago, my sweetie went to Cincinatti for work. Without me. Which means he got to eat Cincinatti chili. Without me. Obviously, something had to be done. I’ve only been to Cincinatti once, on a road trip. I don’t remember where we were going. But I remember stopping at Skyline Chili. I recall…