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Lindsay
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Post subject: Kenji Alt's blog at Serious Eats  Posted: Fri Jan 21, 2011 3:05 pm |
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Joined: Tue Dec 23, 2008 8:18 pm
Posts: 562
Location: Winchester, MA
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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/.
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Lindsay
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Tim
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Post subject: Re: Kenji Alt's blog at Serious Eats Posted: Fri Jan 21, 2011 3:09 pm |
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Joined: Tue Aug 11, 2009 6:36 am
Posts: 894
Location: Springfield, IL
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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.
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wino
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Post subject: Re: Kenji Alt's blog at Serious Eats Posted: Fri Jan 21, 2011 4:07 pm |
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2305
Location: Regina, Saskatchewan, Canada
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Oh, Fuzzy is going to be SO all over that. I do assume you meant 'genteel'? 
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Lindsay
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Post subject: Re: Kenji Alt's blog at Serious Eats Posted: Fri Jan 21, 2011 4:33 pm |
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Joined: Tue Dec 23, 2008 8:18 pm
Posts: 562
Location: Winchester, MA
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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!
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Lindsay
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Tim
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Post subject: Re: Kenji Alt's Food Lab recipes at Serious Eats Posted: Sat Jan 22, 2011 8:01 am |
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Joined: Tue Aug 11, 2009 6:36 am
Posts: 894
Location: Springfield, IL
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Hi, Here is a link to Kenji Alt's Food Lab recipes at Serious Eats: LinkyThe 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
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TheFuzzy
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Post subject: Re: Kenji Alt's blog at Serious Eats Posted: Sun Jan 23, 2011 3:18 pm |
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
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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.)
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The Fuzzy Chef
Serious Chef iz Serious!
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gardnercook
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Post subject: Re: Kenji Alt's blog at Serious Eats Posted: Sun Jan 23, 2011 4:45 pm |
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Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
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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
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Ilene
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KSyrahSyrah
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Post subject: Re: Kenji Alt's blog at Serious Eats Posted: Wed Feb 02, 2011 9:15 am |
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Joined: Fri Aug 28, 2009 10:48 am
Posts: 818
Location: Near Ithaca, NY
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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?
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A gourmet who thinks of calories is like a tart who looks at her watch. - James Beard
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crystal
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Post subject: Re: Kenji Alt's blog at Serious Eats Posted: Thu Mar 10, 2011 10:06 am |
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Joined: Fri Jan 07, 2011 2:47 pm
Posts: 390
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Kenji on corned beef--maybe I'll make this again for my Dad's b-day(17th). Linky
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Amy
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Post subject: Re: Kenji Alt's blog at Serious Eats Posted: Thu Mar 10, 2011 1:26 pm |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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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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