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Comment by Adriana on November 17, 2012 at 9:21am

That sounds like an interesting book, doone!

Comment by doone on November 17, 2012 at 9:08am

THE SCIENCE OF SIZZLE

From The New York Times:

“Which comes first, the stir-fry or the wok?” It may sound like a bad joke, but the answer holds the key to one of the world’s great cuisines. Bee Wilson’s supple, sometimes playful style in “Consider the Fork,” a history of the tools and techniques humans have invented to feed themselves, cleverly disguises her erudition in fields from archaeology and anthropology to food science. Only when you find yourself rattling off statistics at the dinner table will you realize how much information you’ve effortlessly absorbed. Wilson, an award-winning British food journalist and historian who contributes the “Kitchen Thinker” column to The Sunday Telegraph, is also, incidentally, the daughter of the biographer and novelist A. N. Wilson. Her fourth book (following histories of beekeeping, food scandals and the sandwich) proves she belongs in the company of Jane Grigson, one of the grandes dames of English food writing. Like Grigson’s, Wilson’s insouciant scholarship and companionable voice convince you she would be great fun to spend time with in the kitchen.

So, which does come first, the stir-fry or the wok? Wilson’s answer is, “Neither.” To solve the riddle, we have to take a step back and contemplate cooking fuel: firewood was scarce, and with a wok you could cook more quickly after chopping food into bite-size morsels with a tou, or Chinese cleaver. Chopsticks were also part of this “symbiosis.”

More here.

Posted by Azra Raza at 06:34 AM | Permalink

Comment by Neal on November 14, 2012 at 1:50am

I stopped using milk in scrambled eggs and omelettes years ago, I've been using water and enjoying them. Guess I'll try milk the next time, but at some time in my life milk lost the battle to H2O. Always season with salt and pepper before cooking.

Comment by doone on November 12, 2012 at 11:09am

The Science Of Scrambled

In a new book, Christopher Kimball and company, of America’s Test Kitchen fame, offers scientifically-tested tricks for the kitchen. Leah Binkovitz deconstructs the perfect eggs:

If you want scrambled eggs, most of us know to throw in a bit of milk or butter while scrambling. That’s because the lipids in the dairy coat the proteins in the egg (11 percent in the whites and 16 percent in the yolks) and slow down the process of coagulation, a.k.a. when the proteins are denatured and unfurl, releasing much of the water in the mixture. Adding fat helps keep some moisture in and fluff up the final product. But the same does not go for omelets. “While scrambled eggs should be fluffy, an omelet is more compact,” the authors write.  While milk works for scrambled eggs, it can add to much moisture to an omelet. The chefs recommend frozen bits of butter instead, which melt more slowly and disperse more evenly. And it turns out you can go ahead and salt the eggs before you even cook them up. Because salt affects the electrical charge on the proteins, it weakens the bonds between them, preventing overcoagulation. Bring that up at your next brunch.

Comment by Neal on November 1, 2012 at 11:09am

I've had the chili beer before, not a fan but is different. =)

Comment by Davy on November 1, 2012 at 10:55am

I'll leave the chocoholics brew alone but the chilli beer maybe when there is nothing else to quench a thirst. Done the same way as Nemiroff's vodka. Which is not to bad. 

Comment by doone on November 1, 2012 at 8:38am

Chocolate Donut Beer

This Chocolate Donut Stout is brewed in Alexandria, VA by the Shenandoah Brewing Company and is made with real chocolate along with a host of other, assumedly delicious, ingredients.

Source: publiceye-magz.com

Comment by doone on November 1, 2012 at 8:36am

Chili Beer

For those that desire a bit more bite to their brew, the Chili Beer is a premium lager that has a Serrano Chili Pepper dropped into every bottle.

Via: media.weirdworm.com

Comment by Neal on October 10, 2012 at 11:24pm

Harissa is a great condiment. I use it in soups and stews as well as using with bread. Worth making it yourself.

Comment by Apostate Mohamed on October 10, 2012 at 10:05pm

The Japanese in a TV show taste the Tunisian Harissa for the first time! but they did it it the wrong way, because it is not supposed to be eaten straight from the can, but with bread and olive oil ! It was too hot for them!!...then they tasted Tunisian tuna.
So watch their reactions.

Harissa is a Tunisian hot chili sauce whose main ingredients are chili pepper and spices and herbs such as garlic paste, coriander and caraway as well as salt and olive oil.
It is usually eaten with bread (preferentially the traditional Tunisian bread: The khobz Tabouna) as a starter that increases appetite. Best served with olive oil, Tuna and olives! or in a sandwitch containing all these ingredients and other optional ones like cheese and eggs.

Tunisian Harissa

 

Traditional Tunisian bread

Harissa Ingredients

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