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Nothing Succeeds Like Excess: Heavenly Hog Fall Pig Out

October 15, 2015 MAG 1 Comment

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...]

Comfort Food, Fine Dining, Fusion, Modern Gastronomy, News, Restaurant Reviews, Reviews, Slow Food

BADASS KOSHER: A Raw Vegan Dish Gone Bad

September 10, 2015 MAG Leave a Comment

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...]

Articles, Asia, Fusion, History, Styles, Etc., Kosher, L'Chaim San Diego Magazine, Modern Gastronomy, Publications, Recipes

RECIPE: Mexican Chicken-Tomato Soup with Matzoh Balls

April 28, 2014 MAG 2 Comments

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...]

Americas, Baja, BajaMed/New Cuisine of Baja, History, Styles, Etc., Kosher, Mexico, Modern Gastronomy, North America, Recipes

RECIPE (CityBeat Blog): Brandt Beef steaks, cooked sous-vide

June 13, 2013 MAG Leave a Comment

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...]

History, Styles, Etc., Modern Gastronomy, Publications, Recipes, San Diego CityBeat

MODERN GASTRONOMY: Bacon and Eggs (Egg Lollipop with Bacon Snow)

May 17, 2013 MAG Leave a Comment

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...]

Culinary History, Fine Dining, History, Styles, Etc., Modern Gastronomy, Recipes

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