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 Read On »

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Video: Next sent a video to Alinea for their anniversary.  They had something to say: This is Alinea, via Next Restaurant

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Video:  Modernist Cuisine Chef Nathan Myhrvold shows the wonders of gelatin hitting a surface and bouncing back, via Foodista.

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OpenSky’s knife sharpener offer to people who follow me there forced me to think about sharp knives (I had to write the copy). Normally, I only think about sharp knives when they aren’t. Here’s the fact: the biggest problem in home kitchens is dull knives. There is no greater hindrance to the person in the house who does the cooking than dull knives. Almost without fail, every friend’s kitchen I go to, there is not a sharp knife to be found. The only kitchens I’ve been in where there are sharp knives, are the big fancy ones where no one cooks. And my mom’s. Because she only uses those crappy ceramic knives, so her nice Wusthofs, used on my once- or twice-a-year visits remain pristine. (OpenSky has a great deal on the higher end Ikon Read On »

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