The “umami” craze has turned a much-maligned and misunderstood food additive into an object of obsession for the world’s most innovative chefs. But secret ingredient monosodium glutamate’s biggest secret may be that there was never anything wrong with it at all.
Jose Moran Moya, a foodie who takes gorgeous photos of his meals for his blog Spanish Hipster, was lucky enough to eat at Noma earlier this year. He shared pictures of his Noma feast with us.
Read more: http://www.businessinsider.com/dinner-at-noma-in-copenhagen-denmark-2012-5?op=1#ixzz1tpdg8477
Searing meat does NOT seal in the juices, and other food myths.
Yakisoba originated in Japan and has Chinese influences. The sweet sauce is made from condiments and can include ketchup, soy sauce, applesauce and mustard, and other variations are nearly endless. Yakisoba doesn’t contain soba but usually noodles called chukamen, made with wheat flour and egg. Chukamen are similar to ramen or Chinese egg noodles; they’re yellow, and sold fresh or dried. This article from the New York Times includes a recipe for Yakisoba with pork and cabbage.
A study of 3,500 Korean adults, 40 to 69, found that men who ate fish daily reduced risk factors for diabetes, heart disease and stroke, though the same benefit was not seen in women. via Heart risk factors less common in fish lovers | Reuters.
My favorite (or least favorite): wobbly tables – fix them! The Stew: Top 10 at 10: Annoying restaurant design flaws.
“If you were to take the best engineers in the world and asked them to design a perfect plug for a childs airway, you couldnt do better than a hot dog,”
Zdir, a chile-tomato stew, will make you wonder where this countrys cuisine has been hiding. No meat, no cream, sounds delicious and relatively easy to make.
A cala is a New Orleans treat that is similar to a beignet, but made with rice. New Orleans sweet rice fritters (calas) – Francis Lam – Salon.com.
At least two breweries have begun making stout that incorporates real oysters. The Flying Fish Brewing Co. simmered oysters in the barley broth used to create its Exit 1 Bayshore Oyster Stout, and Harpoon Brewery adds one and a half oysters per barrel of Island Creek Oyster Stout Beer and . . . oysters? – washingtonpost.com.
Master food scientist Harold McGee tested variations of the same recipe to find out whether less work can make a better bread. Results: wet dough does not benefit from kneading, through dryer doughs improve with a few minutes of kneading to mix the flour evenly with the smaller amount of liquid.The Curious Cook – Better Bread With Less Kneading – NYTimes.com.