Tag Archives: cooking

Many Doctorows died to bring us this information

Via BoingBoing, the Instructables website offers a home recipe for Pop Rocks.

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Want

The New York Times reviews Modernist Cuisine: The Art and Science of Cooking, the 6-volume, 40-pound, $625 labor of love from the lab of Seattle local Nathan Myhrvold: I will get this out of the way fast. The text, and … Continue reading

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So, yeah, about that Alton Brown baba ghanoush recipe…

…served with hot, fresh-baked pita bread, it is, as the kids say, MADE OF AWESOME. Quick question for the hive-mind: Does tahini need to be refrigerated once the can is opened?

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Next time I’ll take pictures

For now, you’ll just have to make do with the recipe I used (adapted from Mark Bittman’s Fish): INGREDIENTS 1 cleaned, fresh or thawed octopus (1-2 lbs.) 3 garlic cloves, lightly crushed bay leaf 1/3 cup olive oil 1 onion, … Continue reading

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Happy Halloween

For those of you who saw last night’s South Park, it turns out that (of course) there is an online store that sells costumes for guinea pigs:

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PETA encourages Ben & Jerry’s to switch to human breast milk in ice cream manufacture

No, seriously. Or at least, if it’s a hoax, it’s a hoax being perpetrated on PETA’s own news release page: This morning, PETA dispatched a letter to Ben Cohen and Jerry Greenfield, cofounders of ice cream icon Ben & Jerry’s … Continue reading

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Synsepalum dulcificum

Today’s New York Times has an article on “miracle fruit,” a West African berry that “temporarily rewires the taste buds, turning sour flavors sweet”: The cause of the reaction is a protein called miraculin, which binds with the taste buds … Continue reading

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Starling update

Turns out this nesting in vents thing is a common problem. My favorite of the proposed solutions comes from Calvin W. Schwabe: * * * STARLINGS IN CRUST (Etourneaux en croûte à l’ardennaise) / FRANCE Remove the backbones from some … Continue reading

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Mmm, pork

Tried out a recipe from the Seattle P-I last night. It’s very good, especially with mashed potatoes: INGREDIENTS 1-1/4 lb. pork tenderloin 1/4 cup honey 3 tablespoons Hoisin sauce 2 tablespoons dry sherry 2 tablespoons freshly grated ginger root 2 … Continue reading

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Mmm, pretzels

I’ve seen an advance copy of next Sunday’s New York Times review of Bad Monkeys, and it’s awesome—much better than I’d hoped for. More about that later. For now, let’s talk soft pretzels. The good news about the review gave … Continue reading

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