Archive for the TGRWT #5

The round-up for the fifth TGRWT (They Go Really Well Together), which asked us to create a dish that blends chocolate and beef, seems to have disappeared from the web. Such is life. These are the recipes from the TGRWT #5 that I was able to find with Google: Pork in chocolate and prune sauce Evelin from Bounteous Bites adapted a traditional Italian recipe to create a sweet and sour chocolate meat.…

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On food and cooking

Harold McGee did not use a Mac to write the first edition of his On food and cooking: the science and lore of the kitchen. It was 1984 and the term molecular gastronomy was yet to be introduced and it would be four years before the New York Times would write about sous vide. I bought my copy in 1992 and read it cover-to-cover. Every day cooking made into science.…

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Laboring on bitterness

Wines have good years and bad years. And so do oranges. With some crops the oranges mature well and the juice has the right balance of sweetness and tartness. But for most, the sweetness may be off or the variety has delayed biterness. Nothing like the crop from 1999. And if you are reading this in 2015, the crops in the last few years have not been good in the US.…

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Cool hunting

There are over 12 billion web pages. And that excludes the deep web. Finding cool pages is hard, and there are web sites that help you out by aggregating other pages. Find a site with tastes like yours (or better, cooler than yours) and you have a great bookmark. Cool hunting started out in 2003 as a collection design related web pages and posts and has grown into a well visited site with postings on fashion, art, and design.…

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A bitter experiment

Orange juice has no added sugar. The not-from-concentrate (NFC) juice sold in the refrigerated sections of supermarkets (typically Tropicana or Minute Maid brands in the United States) has no sugar listed in the list of ingredients, yet the juice tastes sweeter than any juice I have ever squeezed. Adding to this mystery is the fact that the orange juice from Navel oranges turns bitter after some time. In the United States, the two most common oranges are the Valencia and the Navel.…

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