Say ahhhhhh. Photo by Donna Turner Ruhlman.
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Welcome to Ruhlman.com where I blog about food, cooking, recipes and technique, because the world is better when we cook for ourselves. Thanks for visiting and I hope you’ll join the conversation.
Tag Archives: Paul Kahan
Steer Head, 2012
Posted in chefs, Donna Turner Ruhlman Photography, Video Also tagged Billy Harris, Donna Turner Ruhlman, Jonathon Sawyer, photo, Steerhead Comments closed
Chicago, XOCO & Chocolate
I'm such a homebody, I dread book tour trips and typically stress about them, and I nearly always return thrilled to have gone and surprised and amazed by what I encountered. Last week was Chicago and the schedule was so tight that I took a taxi from O'Hare straight to the Chicago Tribune's test kitchen where Monica Eng, formerly a food reporter now on the investigative beat, reverted to her former purview to join me in making an easy Coq au Vin from Ruhlman's Twenty (I forgot how good it was till I tasted it—haven't made it since Donna took the pix). I had time for a quick lunch after across the street at The Purple Pig (pig ears and the artichokes), excellent casual place recommended by a twitter friend.
That night there was ...
Posted in Books, chefs, Desserts, Food Adventure, Travel Also tagged Brendon Edwards, butcher & larder, Chicago, chicago tribune, chopping block, emilia juocys, John Peters, Nightwood, Rick Bayless, Shaw Lash, The Bristol, The Publican, XOCO Comments closed
Pig Skin/Chicharrones
I was cleaning out my iMovies and came across this quick clip my son James filmed a while ago. I'd just been to Bar Symon to break down a hog American style. Matt Harlan was the chef there (he's now back at Lolita, front of the house) and the kitchen was huge; he had a hog ready and a big table to break it down on. I'd done it and written about it but needed to be able to teach someone else to do it. And I needed to be sure my verbal descriptions were accurate. After we'd finished both sides, and Donna and I were packing to go, Matt, aka Chatty Matty, gave me a piece of their prepared pork skins. His boss, Michael Symon, had picked up the technique from Paul Kahan, who serves them at Publican in Chicago. Often, cracklins, ...
Posted in Charcutepalooza, Charcuterie, Pork!, Uncategorized, Video Also tagged chicharrones, Michae, Pork Skin, The Publican, video Comments closed
Achatz: Life, On the Line
Posted in Books, chefs, Restaurants Also tagged Alinea, April Bloomfield, Aviary, blood bones and butter, book review, David Chang, Grant Achatz, Johathon Sawyer, modernist cuisine, Momofuku, Next, Nick Kokonas, prune, Publician, spotted pig, The Breslin, The Greenhouse Tavern, wall street journal Comments closed
