by Michael Ruhlman | Jan 31, 2011 | Bread, Breakfast, Guest Post, Recipes, Technique
Here is a bagel recipe worthy of the best New York or Jersey deli from a baker in Boone, North Carolina. Bruce Ezzell commented on this blog ages ago and elicited a discussion about bagels, which led to his inspiring journey from being laid off to opening his own...
by Michael Ruhlman | Jan 31, 2011 | Article, Seafood
Watch Inuit’s from Canada’s Arctic harvest mussels from frozen ice caves at low tide. Amazing footage, via BBC.
by Michael Ruhlman | Jan 31, 2011 | Article, Charcutepalooza, Charcuterie, chefs
Polcyn discusses charcuterie and the food scene in Detroit. He also talks about the economics of the pig, via Crain’s Detroit.
by Michael Ruhlman | Jan 31, 2011 | Article, Elements of Cooking, Soups, Technique
A beautiful soup that has rare appearances at some restaurants. Where did it’s popularity go? Learn about this clarified broth and how to make it, via The Atlantic.
by Michael Ruhlman | Jan 28, 2011 | chefs, Competition, Food Adventure, Travel
Just returned to snowy Clevelandtown, a twenty-two hour haul from Lyon via Heathrow and O’Hare, thinking all the while on the Bocuse d’Or competition and feeling bad for Team USA, and wondering what to make of it all. “This was a tough one to swallow,” Chef Kaysen...
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