by Dave Arnold Becoming a Mexican grandmother is one of my lifelong goals. I am proud to say I’ve achieved one of the major milestones: learning to nixtamalize corn and make tortillas from scratch. Along the way I’ve uncovered some cool facts and developed a eurotortilla made from nixtamalized rye. Next step: learn Spanish. Nixtamalization […]
by Dave Arnold This is my second post on Kombu –the MSG laden, super-seaweed bedrock of Japanese cuisine used to make kombu dashi (seaweed stock).  Read the first one here. The first post dealt exclusively with Ma Kombu, the most popular type of seaweed used for dashi. This second post will compare varieties of Kombu, […]
by Dave Arnold My new favorite place on earth is the Brogdale Farm in the town of Faversham, county Kent, England. It’s Disney World for fruit lovers –if Disney World were almost free and completely deserted. They have the largest collection of culinary apples in the world, and Nastassia and I went to taste them […]
by Dave Arnold This Thanksgiving I cooked a Narragansett turkey from Heritage Foods. I used the Bionic Turkey method, and it was the best damned turkey I’ve ever eaten — meatier and more turkey-tasting than its predecessors. It was devoured so quickly that I didn’t get a picture of it.  It was moist and perfectly […]
by Dave Arnold Da Boid: I’m repeating last year’s technique for my 2010 bird –the bionic turkey method. You can read the four-part saga here: figuring out the parameters;Â buying the bird; cooking the bird; and finishing the bird. This year I got a Narragansett bird from Heritage Foods USA. The Narragansett breed orginally hails […]
