by Michael Ruhlman | Mar 30, 2009 | Desserts, Food Photography, Recipes
Sometimes my Mom thinks I'm overly opinionated in the kitchen (i.e., an asshole) and she no doubt has a point. When I saw her pulling out a box of lemon squares mix I held my tongue, but not my expression. She said, "I know, I know."I said,...
by Michael Ruhlman | Mar 23, 2009 | Rant
“Palm Beach sprawled opulent and plump between the sparkling sapphire of Lake Worth, flawed here and there by house-boats at anchor, and the great turquoise bar of the Atlantic Ocean. The huge bulks of the Breakers and theRroyal Poinciana rose as twin paunches...
by Michael Ruhlman | Mar 18, 2009 | Charcutepalooza, Food Photography
One last duck splurge: had some shots of a recent duck prosciutto to share. A magret duck breast packed in salt, rinsed, dried and hung for a week. Magrets are the breasts from ducks raised for foie gras—they're thick and rich with a thick layer of...
by Michael Ruhlman | Mar 13, 2009 | Books, Charcutepalooza, Food Photography, Recipes
Oh, how I love duck confit. The crisp skin, the unctuous flavorful meat. There are few things better. Seriously. It’s up there with bacon. Not only is the taste of it profound, the very idea of it is too. Here, the ultimate in...
by Michael Ruhlman | Mar 11, 2009 | Elements of Cooking, Food Photography, Kitchen Tools
Most kitchen tools are fine in a drawer. I don't get a charge out of seeing a mandoline or sauce whip on the counter top. Even cool looking tools such as the fluted pastry wheel have to stay in drawers where they're out of the way. ...
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