by Dave Arnold Today I had my first article published in the New York Times, and it’s on  manna. Yes, like manna from heaven. Here is the link. Below is a short  post with some additional information. The first part is (mostly) a quote from the article. For the full skinny go to the NY times website. The […]
posted by Dave Arnold Salep dondurma is a variety of Turkish ice cream prized for its stretchy, chewy nature. The stretch and chew comes courtesy of  salep, the powdered root of a rare Turkish orchid. It is illegal to export the powder from Turkey, so folks (including us) have come up with fake salep recipes with legal ingredients. We posted […]
posted by Dave Arnold We’ve been working hard over the past four years to make the best possible hooch. I thought we were doing a top-notch job, but yesterday I discovered I was wrong. That’s because yesterday we split a distillation run into 27 distinct parts based on volatility, nosed and tasted them all, and […]
by Dave Arnold Strap yourself in and get ready to keep track of many tastings. For some French Fry background, see the previous post FF Supremacy Part 1. We use a blanch-dry-fry-fry technique; this post investigates the ins and outs of pre-blanching, blanching, and drying. Spoiler alert: here’s the final answer … Soak the cut […]
by Dave Arnold I consider myself a fry-expert, and I believe almost anything can be fried to good or great effect. I deep fry steak, bacon, bones for stock, as well as the obvious stuff – like French fries. A fry-cook can be judged by their fries. At the FCI we make really good ones– […]
