Recipe Quest: Shear-Thickening Starch Noodles

by Paul Adams Last week, the landlord of this blog spotted an intriguing video online of a man in China making noodles. Look at that. The guy’s got a big bowl of white non-Newtonian goo. When he smacks it or squeezes it, it’s as firm as clay, but when he leaves it alone, it’s fluid […]

Patent Pending: the Searzall

by Paul Adams [UPDATE: Now on Kickstarter!] Finishing a dish by convecting the hell out of it with a blowtorch is so primally satisfying — thousands of degrees, high-velocity open flame, instant gratification as the food transforms in seconds before your eyes. Raw power! But, apart from the thrill, a torch is kind of limited […]

Drinking With Dave: The Bangkok Daiquiri

by Paul Adams Welcome back to Cooking Issues. It’s been a while. The blog here got a little bit snowed under with male-enhancement spam while the staff’s attention was on other things, but I volunteered to come shovel it out–I spend my days at Popular Science–and now posting shall resume! What’s Dave been busy with? […]