Delicious, Defective Cured Olive Oil

posted by Dave Arnold  We think olive oil from cured olives is delicious. A professional olive oil taster would disagree. Let me explain:  We’ve been using our centrifuge to make cured olive oil.  First we blend pitted olives (kalamata’s been our choice) in a Vita-Prep until they form a smooth paste; then we load the paste into centrifuge buckets […]

Pectinex Ultra SP-L For Sale

Ahoy Readers! You asked for it, you got it.  Pectinex Ultra SP-L is on its way. We’ve ordered a 25 Liter pail from Novozymes and we’d like to share it:  $20 for a 250 mL bag of the stuff.   See last week’s post to read how we’ve been using Pectinex Ultra SP-L to maximize our flavedo.   For every liter of […]

Road Skoal: San Francisco

posted by Nastassia Lopez (Hey, what is this SkÃ¥l Project anyway?) Flying across the country to skoal Merle Haggard gave us a good excuse to have some San Francisco chefs, writers, and culinary friends pose for a skoal shot. Dave, Nastassia, Harold McGee, Flo McGee (Harold’s daughter) and the official Road Skoal Photographer, Travis Huggett, gassed […]