posted by Nastassia Lopez In the library of The FCI there lives an ancient, rarely utilized duck press. It sits on a block of wood—trophy style—and as Chef Jeremiah pointed out, “There are only two things missing on it: a basketball and a name plate.” Traditionally, pressed duck is prepared like this: The duck is […]
posted by Dave Arnold and Nastassia Lopez (Hey, what is this SkÃ¥l Project anyway?) Cooking Issues has a new member. Please welcome: Nastassia Lopez. We poached her from Cesare. Half Spanish, half Ukranian. Don’t ask to taste her drink. And now…. Meat: Mark Pastore. Heads up Pat La Frieda Wholesale Meat. Loves all types of […]
 posted by Nastassia Lopez Dave and I met 6 months back on a 3-hour van ride with Cesare Casella, Mark Ladner, Alex Pilas and a salty bag of chicharrones pig skins from a Sunoco gas station in Jersey. Since then, I have watched his apartment oven preheat to 800 degrees while the rest of […]
posted by Dave Arnold Ike-Jime aka Spinal Cord Destruction (SCD): a Japanese fish killing technique where the spinal cord and blood vessels are severed at the head and tail, a needle is threaded through the spinal column to destroy the spinal cord, and the fish is placed in water to bleed out. It’s unsettling but effective, as […]
posted by Dave Arnold As readers of this blog might know, I’m building my own rotovap. See here and here. If you don’t know from rotovaps, see here. Here is the latest: The new rotovap is designed without a rotating vacuum seal—one of the crappiest parts of the laboratory system. The liquid to be distilled […]
