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I was reading through Harold McGee’s On Food and Cooking yesterday and found his discussion of milk, lactose, and osteoporosis interesting.
Milk is one of the few foods that is actually supposed to be a food, so it is unsurprising that milk contains many nutrients. All milk is primarily made of [...]

Posted in Food Science, Health 4 Comments »

Alas, my spring break ends tomorrow. There is much lamentation by all. It was a good break though for cooking, making roasted red pepper pesto, a loaf of challah bread, and a pot of chili - all recipes that I will post in the future. For now, take a gander at some [...]

Posted in Links 2 Comments »

I don’t usually head for vegetables when deciding what to eat, probably because there isn’t a vegetable that I really love. They are healthy though, so I’ve been making an effort to eat more and try new ones. The last time I went to the grocery store I picked up some butternut squash [...]

Posted in Recipes 5 Comments »

I mentioned in my first couple posts on The New Cook that cookbooks in general have a major flaw: they don’t teach you how to cook. I was inspired to write this by the Top Chef episode that I watched on Wednesday, not because of any particular dish, but rather due to my continued fascination [...]

Posted in Equipment 21 Comments »

Here is a tip on keeping fresh ginger without letting it go bad. I got this from the my free issue of Cook’s Illustrated and thought I would pass it on.

Cut leftover ginger into 1-inch pieces and place them in a zipper-lock bag.
Store the bag in the freezer for one month or longer. [...]

Posted in Stocking the Kitchen 3 Comments »

This week was very eventful for me. On Thursday I decided to pursue an MS in Accounting instead of a PhD in Classical Archaeology. It was a pretty huge decision that I had been thinking about for months, and I was finally forced to decide. I just wasn’t ready to lock myself [...]

Posted in Links 4 Comments »