The Food Pages January 14th 2016

It's citrus season; you deserve some key lime pie!  

A short list this week. But there are some really great reads in there. 

 

Antibiotics in farming and bottled water make the Guardian’s list of “five ethical stories that will define the next decade”

 

 

Eating insects may not be in the list above, but here’s a great Q&A with someone who’s putting crickets in bitters. These guys prove that design is absolutely essential to sustainability. It’s like a protein shake, but with a cocktail shaker instead of a blender!!! Disclaimer, I actually have no idea how much protein would remain after tincturing.

 

 

The Science of Herbs with the food science master himself; McGee FTW every time.

 

 

An overview of the most hipster food scandal ever (or so far, I guess, depending on your perspective).

 

 

This is (probably) the last time I will point out how “detoxing” and “fasting” are dumb new year's resolutions.

 

 

A new fast casual restaurant in DC is making lunch bowls focused on hummus.

 

 

Fredericksburg gets one step closer to a second craft brewery downtown with this public hearing.

 

 

Some genius subs for fresh tomatoes in wintertime. Cucumber salad with asian pear or mango, sign me up!

 


The Food Pages August 6th

I've just finished watching X-Men Days of Future Past for the first time and realized something awesome about its most recent Marvel Studios cousin Ant-Man: They are eating or at least congregating around dinner tables ALL. THE. TIME. in Ant-Man. No over emphasis, but it does drive home the "normal person" thing. 

I mean, I may not be an average sample but I'm writing this blog post from my kitchen counter while baking bread for dinner tonight. Now I'll be on the lookout for movies that use food and eating to wordlessly tell the audience things.

 

Anyway, on to the links! 

Read More

The Food Pages May 21st

Apologies for the lateness of these links. It wouldn't post yesterday afternoon for some reason and then I got distracted by making Tortellini and Consomme with fresh fava beans for dinner.

 

If I had been commissioned to design a pavilion for Milano2015, it would definitely be inspired by the way foods look when they are laying on top of each other like this cilantro and pickled radish. Just imagine how pretty your country's food would look in the Italian sun this supper under a curvaceous semi-translucent canopy surrounded by greenery. Plus World's Fair, woot!

 

And for those of you  who are not Architecture nerds- here's a video about what makes bacon smell like bacon, still nerdy, but there's only so much I can do to suppress that.

Read More

Why the funny name?

My Friend Maillard. I know it sounds like an odd choice for the name of my personal chef service, especially if you are unfamiliar with Louis-Camille Maillard and/or the eponymous chemical reaction. I could blather about amino acids and sugars, but most of it I would probably get wrong, so I'll spare you. All anyone really needs to know is that the smell of baking bread and the crust on a perfectly seared steak both occur because some molecules do a happy dance at a certain temperature. Yum! So when, in 1914, a French doctor explained what the molecules were doing, they named the reaction after him. Oh, and he got a metal...and then in 2014 I named my fledgling business after him too![1]

Read More