Cookware material is a difficult subject to write about because everyone has their own preferences. Yet it is important for new cooks to know what they should be buying when first outfitting a kitchen. Cooking for Engineers has a great article discussing the thermal properties of the materials as well as pros and [...]

Posted in Equipment 4 Comments »

I tried Jeff Hertzberg’s no-knead bread, originally found here, again this past Friday, and the first loaf gave me better results (I haven’t cooked the second yet). Feel free to check out my first attempt at no-knead bread or a cost analysis of said bread.
This attempt began in the same way, with 3 1/4 [...]

Posted in Recipes 1 Comment »

It was a busy week; I was waiting to hear if I had an interview for an internship while trying to buy my first suit. I ended up getting a suit and having the interview on Friday. I think it went pretty well, so I will hopefully know in a couple weeks if [...]

Posted in Links 2 Comments »

I spent nine weeks in Greece last summer on a couple archaeological projects, and the evening of my arrival, in Athens, I ate lamb for the first time. The group and I went to a small restaurant, in Thissio I think, and ordered a couple large plates of lamb, mostly chops. I can’t [...]

Posted in Recipes 5 Comments »

Recipes are always calling for fresh herbs, and I never have them. I am trying to grow a few of my own this year in a pot with the hope of keeping them once I move into my apartment in July. I’ll update you on my progress occasionally over the summer to let you [...]

Posted in Other, Stocking the Kitchen 7 Comments »

Whipped cream, though not the luxury it was a couple centuries ago, is still placed on countless desserts, adding a light, but rich flavor. How does “simple physical agitation…transform a luscious but unmanageable liquid into an equally luscious but shapeable ’solid’?” Harold McGee, On Food and Cooking.
Whipped cream begins with a cream that is [...]

Posted in Food Science 9 Comments »