This simple kit will give you all the tools you need (except the milk, of course) to make your own cheese. It includes instructions on how to make ricotta and mozzarella. Tyou can easily veer from these examples and make your own chevre or other types of cheeses. Apparently it only takes about a half an hour from start to fresh cheese. Imagine...
No, despite it's appearance this device will not take you to the moon or beyond. However, it will give you some fresh-squeezed citrus juice for drinking plain or mixing with your cocktails. And it will do it with more style than you probably deserve. Er. Speaking for myself, that is. Designed by Phillipe Starck, this is a signature Italian...
Molecular gastronomy, ie playing with your food. Or, bringing science into the kitchen. Whatever you call it, it's the process of making gels, foams, freeze drying, carbonating, doing all kinds of crazy cool stuff that hopefully makes for interesting dinners. Here's a list of everything an aspiring molecular gastronomist can't do...
My wife insists that this is the French way to cut your bread. Of course I have no way to verify this, save flying to Paris and breaking into random homes (which could be nice if they provided dinner). So I guess I will have to take her word for it. I will admit, however, it is quite a handy way to do it. I will also admit that if the French...
We aren't promoting drinking your way through the holidays, but we aren't not promoting it either. Think how much easier it will be to deal with the familial guilt and shortcomings, the awkward work party conversations and kisses from your mustachioed aunties when you're half in the bag! And as an added bonus: you will be the envy (and newly...
Oh. Yeah. Seriously. What more can we say? The carbon steel slicer so you can slice up your cured meats nice and thin, plus a man-ton of meat. And Creminell is the good stuff too: Lardo, Cotto, Calabrese and Finnocchiona. And not just buts of them, but the whole damn sausages. This is good. But not for the gout. But what the...
We call it a "gift set", but we just might buy it for ourselves. Why? Seriously, do you need to ask? OK. Well, because... Coulommiers' awesome soft-rind truffle-ish yumminess. Petit Ardi Gasna Lait Cru and it's dry nutty slightly sweet, melt in your mouth goodness. And the soft-rinded goat, Picadine Pico Affine, with complexity and a buttery...
I just got back from a trip to Hawaii and wow, my love for coffee is as strong as ever. The coffee shops littering the highway all serve fresh roasted Kona and it's GOOD. There is nothing better than a fresh shot of espresso with a steaming crema, or a made-to-order cappuccino. I've held out purchasing a home espresso machine because, frankly,...
We love the one pot meals here - so simple, and so delicious when you get all the integrated flavors working together. This hand-poured cast iron pot is produced by ODLCO and done through kickstarter.com - pledges to purchase fund the purchase (you can even just pledge to support the Wisconsin-based company). So contribute to the economy by...
This book, Modernist Cuisine: The Art and Science of Cooking by Nathan Myrvhold is nothing short of amazing. Essentially, a successful and technical obsessive compulsive decides he wants to figure out how to make the best...everything. From french fries to burgers, braises and more. Myrvhold worked with chefs Chris Young and Maxime Bilet to...
