Monthly Archives: June 2011

Salted Caramel

By Michael Ruhlman | Published: June 29, 2011

Salt on Caramel = Heaven/Photo by Donna Turner Ruhlman

Been so busy recently have scarcely had time to post.  Just got back from taking James to camp :(  My chief videographer and dessert innovator. I was in Boston talking salt on Simply Ming.  I was in NYC working on confections with Bouchon Bakery head chef Sebastien Rouxel and putting together a pitch for a chef drama with some friends.  I came home to find a great new ice cream book from Ohio's own Jeni Britton Bauer!  Salt, sweets, ice cream, and an unused photo donna shot for the new book due out in fall: salted-caramel! Of course.  Caramel is one of those awesome no brainer dessert sauces that more people ought to do at home.  Takes 10 minutes tops, uses inexpensive ingredients, and ...

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Alinea vs Noma

By Emilia | Published: June 27, 2011

A head to head examination of Chicago's Alinea and Copenhagen's Noma.  Celebrate their differences and their similarities, via WSJ.

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Video: Robot Butcher

By Emilia | Published: June 27, 2011

The Japanese have built a robot that can butcher and debone 1500 chickens in one hour.  Watch it in action, via Eater.com.

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Seinfeld Food Moments

By Emilia | Published: June 27, 2011

A gallery of food moments from the ever popular comedy Seinfeld. "Soup is not a meal," via Food Republic.

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How To Make the Best Burgers

By Michael Ruhlman | Published: June 24, 2011

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Grinding beef for hamburgers/Photo by Donna Turner Ruhlman

I published this post almost two years ago, at the end of summer—but a chance email today thanking me for the technique dropped into my email box today and I thought let's put it up again at the start of grilling season. I'm not always real quick on the uptake, but I eventually get around to the right way, and the right way for perfect (and safe) burgers is to grind your own meat and make sure to include the right amount of fat (I don't believe that the cut is that critical). (For safe, raw ground beef, see this recent post on steak tartare.)       Yes, I still buy ground beef occasionally but when ...

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