Originally posted on June 29, 2011 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 agreat 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 is easy ( just be sure to use a Read On »

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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 is easy ( just be sure to use a really big Read On »

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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 I want to make a really good burger, I always grind the meat myself. Why go to the Read On »

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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 apps that take unique advantage of the technology available.  Therefore, Read On »

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How-to-make-pasta instructions almost always include putting flour on your counter or board, forming a well and cracking your eggs into the well.  I almost always wind up with egg white on my shoe when I do this.  It only dawned on me while working on the pasta dough ratio for Ratio that this well method was completely unnecessary and that I would never have to wipe egg white off my shoe again.  The dough is thoroughly mixed and kneaded till smooth so how you incorporate the eggs isn’t critical. I imagine the original reason for the well method was that it saved on cleaning a bowl, but I would rather clean a bowl than my shoe and floor.  The well method is romantic, encouraging a measure-by-eye attitude and evoking images of an Italian grandma in Read On »

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