It may be more central to America’s self image than the notion of “American Exceptionalism” itself: nothing succeeds more than excess. Of course, when you go to a dinner called the “Heavenly Hog Fall Pig Out” restraint is one item that is not likely to be found on the menu. And, … [Read more...]
BADASS KOSHER: A Raw Vegan Dish Gone Bad
It started out as the single worst decision I ever made as a landlord. It ended up as a good raw vegan dish gone bad: Lamb and Bulgur Meatballs | Cashew Paté | Spicy Tomato Chutney. Read more at: … [Read more...]
RECIPE: Mexican Chicken-Tomato Soup with Matzoh Balls
It began as a solution to an annual problem in our house. It ended as a delicious example of the less well-publicized benefits of modernist cuisine (aka “molecular gastronomy” or “modern gastronomy”). The annual problem? What the heck is to be done with all of the boxes of … [Read more...]
RECIPE (CityBeat Blog): Brandt Beef steaks, cooked sous-vide
In CityBeat’s recent Food Issue, I wrote about Brandt Beef, an Imperial Valley operation that offers high-end, restaurant-quality beef at a number of San Diego-area farmers markets. "I have tasted none better," I wrote. But what do you do with beef as good as Brandt’s prime … [Read more...]
MODERN GASTRONOMY: Bacon and Eggs (Egg Lollipop with Bacon Snow)
One of the questions frequently asked of chefs playing on the fields of Modern Gastronomy is this: where do your ideas come from? Ferran Adria (El Bulli) and Grant Aschatz (Linea) have addressed this question very directly. Heston Blumenthal (The Fat Duck) has done so too, though … [Read more...]