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Kenji Alt's blog at Serious Eats
http://www.cookaholics.org/viewtopic.php?f=21&t=1004		 Page 1 of 3
Author:  Lindsay [ Fri Jan 21, 2011 3:05 pm ]
Post subject:  Kenji Alt's blog at Serious Eats
Sorry if this has been discussed or you know about it, but since we're talking about old times (stimulating thread on TOBB), I thought I'd mention Kenji Alt's blog at Serious Eats, called Food Lab. He hasn't missed a beat since leaving Cook's and is producing some really interesting articles there, in preparation for his book next year. It's at: http://www.seriouseats.com/the-food-lab/.
Author:  Tim [ Fri Jan 21, 2011 3:09 pm ]
Post subject:  Re: Kenji Alt's blog at Serious Eats
Hi Lindsay,

Many of us have been following Kenji on Serious Eats and/or the Good Eater Collaborative. We can't wait for his book.

Tim

ps: It's really great to see you here; we can a little outspoken having forsaken our gentile pasts on TOBB.
Author:  wino [ Fri Jan 21, 2011 4:07 pm ]
Post subject:  Re: Kenji Alt's blog at Serious Eats
Oh, Fuzzy is going to be SO all over that. I do assume you meant 'genteel'? :P
Author:  Lindsay [ Fri Jan 21, 2011 4:33 pm ]
Post subject:  Re: Kenji Alt's blog at Serious Eats
Just noticed the thread with Kenji -- should have known you guys would be all over that site! One of the things I always loved about this group was the unique combination of sophistication and rusticity involved!
Author:  Tim [ Sat Jan 22, 2011 8:01 am ]
Post subject:  Re: Kenji Alt's Food Lab recipes at Serious Eats
Hi,

Here is a link to Kenji Alt's Food Lab recipes at Serious Eats: Linky

The articles provide an incredible learning experience with humor to balance out the science. The ideas are fresh and new. The recipes are excellent. The whole series is fun.

Thanks Kenji.

Tim
Author:  TheFuzzy [ Sun Jan 23, 2011 3:18 pm ]
Post subject:  Re: Kenji Alt's blog at Serious Eats
Tim wrote:
ps: It's really great to see you here; we can a little outspoken having forsaken our gentile pasts on TOBB.


"Cookaholics Board: the Kosher Alternative to CI"

Fun atsind bay gants posts vel zayn arayn mame-loshn. Az`du s'ken nisht aroyszogn mame-loshn dayn nokh vel zayn iberzetsn `du.*

(*From now on, all posts will be in Yiddish. If you cannot speak Yiddish, it will be translated for you.)
Author:  gardnercook [ Sun Jan 23, 2011 4:45 pm ]
Post subject:  Re: Kenji Alt's blog at Serious Eats
TheFuzzy wrote:
Tim wrote:
ps: It's really great to see you here; we can a little outspoken having forsaken our gentile pasts on TOBB.


"Cookaholics Board: the Kosher Alternative to CI"

Fun atsind bay gants posts vel zayn arayn mame-loshn. Az`du s'ken nisht aroyszogn mame-loshn dayn nokh vel zayn iberzetsn `du.*

(*From now on, all posts will be in Yiddish. If you cannot speak Yiddish, it will be translated for you.)



Fuzzy
I am impressed....my folks spoke Yiddish when they didn't want us to know what they were saying. I only picked up the slang
ilene
Author:  KSyrahSyrah [ Wed Feb 02, 2011 9:15 am ]
Post subject:  Re: Kenji Alt's blog at Serious Eats
Yet another reason to love Kenji. Serious Eats has "How to Build and Edible Stadium." and it is so clever. The "field" is made of guacamole. But in the discussion, someone asked about the guac turning brown, and someone else came up with the predictable lemon juice but Kenji said spritz it with olive oil!! I had never heard that, and why didn't I think of it?
Author:  crystal [ Thu Mar 10, 2011 10:06 am ]
Post subject:  Re: Kenji Alt's blog at Serious Eats
Kenji on corned beef--maybe I'll make this again for my Dad's b-day(17th).

Linky
Author:  Amy [ Thu Mar 10, 2011 1:26 pm ]
Post subject:  Re: Kenji Alt's blog at Serious Eats
I'm going to have to disagree on the sous vide temp...corned a brisket and did a 140 degree 48 hour cook...twas perfect.

Amy
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