Is this being mean? Happy Tuesday. If you liked this post, read: DIY: Home-Cured Bacon Candied Bacon Ice Cream recipe from David Lebovitz. Bourbon Bacon Jam from Evil Shenanigans. Sounds odd, but it’s good. The revised and updated Charcuterie has just been published. © 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.  

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If you do not know this photographer, now you do. Huge took photos for the Chicago Salumi tour, via Galdones.com.

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  Michael and Donna are in New York City for the week meeting up with book publishers and OpenSky, and Michael is judging Iron Chef. He asked me to do another repost today, so I selected one of Donna’s photos. Look forward to a new post from Michael on Monday.  —Emilia Originally Posted March 30, 2011 Orange Long enamored of black and white, my wife and collaborator has been working on a series of food shots featuring not food so much as the color of food. If you like her work, let her know or have a look at her gallery at ruhlmanphotography.com. Update: In response to a comment on the original post, Donna says she can make available reasonably priced 11×14 prints of this photo or any of her shots on her site. Email her there Read On »

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Studio Kitchen shares some fantastic photos and spring inspired dishes, via Studio Kitchen.

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Fried chicken, done right, is one of the best things to eat on earth. It’s all about the proportions—crunchiness: juiciness: chewiness: savoriness. And this ratio hits golden proportions with the wing, lots of crunchy peppery surface area and sweet succulent meat. The study of fried chicken began for me in 2007 during discussions, observations and eating with chef Dave Cruz at Ad Hoc in Yountville, CA, as we worked on the book Ad Hoc at Home. While Ad Hoc’s method of flour-buttermilk-flour is not unique, their trial and error experimentation with various methods (including sous vide), proved to them and to me, that this method is indeed superlative. That was 2007, and I’ve since fried a lot of chicken. My recipe is in Ruhlman’s Twenty. I think it’s better than the one in Ad Hoc (I Read On »

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