by Nastassia Lopez A quick update on what’s happening around the lab (and apologies for the dearth of posts) — Dave is currently putting the finishing touches on his Cocktail Stirring piece. Interns have been crisping up beaver tails, playing with minerals, and working on new infusion techniques. The New Yorker’s Michael Schulman talked to Dave last week about the […]
Cooking Issues will be broadcasting live on the Heritage Radio Network tomorrow (Tuesday) from noon to 12:45 EST. No special guests; just Dave answering all of your cooking issues via phone and/or email. Give him a call at the Heritage studio at 718-497-2128 or email Nastassia at lopez.nastassia@gmail.com and we’ll answer as many questions as we […]
by Nastassia Lopez Cooking Issues will be live on the Heritage Radio Network tomorrow (Tuesday) from 12pm-12:45pm EST with special guest, and good friend, Jeffrey Steingarten. Steingarten has been the food critic for Vogue Magazine since 1989, is the author of several must-read books on food and eating, and sits at the judges table on the Food Network’s Iron Chef. Dave […]
by Dave Arnold Czimer’s Meats, outside of Chicago, specializes in hard to find meats. We ordered up some beaver, yak, a whole raccoon, some bear, and a lion steak. Lion? It is illegal in the US to sell wild hunted game, so how does Czimer’s get these meats? Some of Czimer’s meats, like Yak, are […]
By Dave Arnold You can infuse flavors into liquor (and water based things, too) almost instantly with nothing more than an iSi Cream Whipper . You can use seeds, herbs, spiced, fruits, cocoa nibs, etc. Here’s how: Put room-temperature booze into the cream whipper. Add herbs, seeds, whatever. Close the whipper and charge it with […]
