Monthly Archives: May 2011

Cookulus

By Michael Ruhlman | Published: May 31, 2011

Two cookies made from the same recipe app/Photo by Donna Turner Ruhlman

Last week I asked what makes a great app?  Andrew Schloss, a cook, teacher and author of numerous books, offers his answer below. Andrew has created a truly innovative cooking app, called Cookulus.  His plans are to create a series of interactive recipes that can be used by Cookulus but for now, he and his collaborators have started smart and small, applying the Cookulus algorithm to the chocolate chip cookie. I recommend this app even if you don't actually bake a cookie from it, just for the fascination of watching the recipe adjust itself as you slide your fingers along the bars (I bought it for $2.99, but he and his collaborator, Max Minkoff, reduced the price to a ridiculous ...

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Video: Frog Adventure

By emilia | Published: May 30, 2011

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Seafood Fraud

By emilia | Published: May 30, 2011

A study shows that there many restaurants and stores who mislabel fish.  Learn what fish are most commonly swapped, such as wild salmon, grouper, and red snapper, via Huffington Post.    

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BBQ Sides

By emilia | Published: May 30, 2011

Looking for a new bbq side to add to your repertoire? Maybe a pickle, a slaw, some beans, or a salad check out the recipes, via Saveur.

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What makes a great cooking app?

By Michael Ruhlman | Published: May 26, 2011

We've just released the Bread Baking App for iPhone/Pod/Touch

In the headlong rush to turn everything into an app, we have created amazing apps (shazam is truly amazing) and ridiculous apps (won't name names). The publishers of cookbooks and chefs are among them.  Some publishers (S&S, my last publisher) are not entering the market; smaller more agile ones are (Chronicle, by chance publishing my next book). But what makes a valuable app? Since teaming up with Will Turnage, VP of technology and invention for the digital media firm R/GA, I’ve been creating apps for the iPad and smartphones and so have been thinking about how to proceed.  They take a lot of time and work and so far, return on investment is spotty (except in the games department). My goal is to create only ...

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Chicken-Fried Pork Belly Caesar Salad

By Michael Ruhlman | Published: May 24, 2011

Chicken-Fried Pork Belly Ceasar/Photo by Donna Turner Ruhlman

It is time again to bring out The Chicken-Fried Pork Belly Salad, which I created in August 2007 in the midst of my fury at the chief icon of American restaurant food: The Chicken Caesar.  Today's post was sparked by Sam Sifton's NYTimes magazine column on the Caesar salad, which addresses the fact that few dishes are truly authentic, and he uses the Caesar salad as an example. For me putting a chicken breast on a perfectly good Caesar is an emblem of American mediocrity, a lack of imagination, and our fear of food (The Shame of the Chicken Caesar Salad). But Sifton, while he makes the unconscionable error of failing to include my Chicken Fried Pork Belly Casear in his ...

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Posted in Appetizers, Charcutepalooza, Charcuterie, Pork!, Ratios, Recipes, Technique | Tagged , , , , | Comments closed

The Art of Foraging

By emilia | Published: May 23, 2011

Modern foragers are impacting restaurants menus across the world.  Foraging is gaining popularity both in rural and urban settings, via WSJ.

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Amazing Photos

By emilia | Published: May 23, 2011

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Tomato Time

By emilia | Published: May 23, 2011

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Veal Stock and Guinness Bread

By Michael Ruhlman | Published: May 19, 2011

Guiness Stout-Veal Stock Bread/Photo by Donna Turner Ruhlman

My second pick for innovative use of veal stock came in from Marc Barringer, Chef/Hopsitality Director, St. Michael's Episcopal Church, Grosse Pointe Woods and  Food Service Director, Lost Lake Scout Reservation, Freeman Twp., Michigan. He's also a freelance writer, innovative cook and classic jack-of-all-trades in the best cooks tradition (still a school crossing guard! God bless him!).  Veal stock is one of the great preparations of the kitchen that can elevate everyone's cooking, and someone on twitter asked me what you could do with it. It lead to a lot of great ideas, in addition to the traditional uses for making sauces and enriching braises. Read the story of how Marc came up with bread—it's classic innovation from the restaurant kitchen.  I love it.  And I love the bread.  ...

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