posted by Nastassia Lopez We have our fair share of fans here at Cooking Issues. And then there are our super fans. It turns out the great masked luchadore El Santo was so enthralled by our Cocktail Science Shake-Off that he stopped by the school last week and challenged Dave to a one-on-one (mano a mano) shake-off. […]
posted by Dave Arnold Ok. I know the blog has gotten a bit gruesome with all the fish killing. This will be the last Ike Jime post for a little while; but before we move on I wanted to post some pointers for those wishing to try the technique. Ike Jime, for those who don’t […]
posted by Dave Arnold We were looking for a good fish anesthetic. We figured that knocking fish out prior to killing could improve taste and texture even more than just using our fancy Japanese Ike Jime techniques alone. Our assumption is that anesthesia reduces stress in fish. Stressed fish make inferior meat. Stress reduces the […]
posted by Nastassia Lopez This May, Dave’s wish for a centrifuge came true when Unilever donated their old Sorvall RC2-B to the school’s Tech department. The ‘fuge has a permanent home in Dave’s lair, and though it’s built like a bomb shelter, and not the most elegant instrument, this big guy is refrigerated and can […]
Dear Readers, Dave and Nils are in Italy this week and will respond to your comments when they return. Thanks for your feedback! –Nastassia Lopez
