For you food geeks out there..
As many of you know, I love food blogs. I encounter all types, from
the frivolous, to the homey, to the high end, to the replication of
fine dining, to the technical, and to the ones that are oriented to
molecular gastronomy. Some are a combo of more than one category.
I just found one that I think would be of interest to you food geeks
out there.... It is from the French Culinary Institute.
The writing is entertaining and offers a lot of knowledge, even to
someone not as technically adept as some of you.
I am currently reading an post from there on country hams.
Another blog that might be of interest to some of you fascinated by
molecular gastronomy is one that I have been following for some time.
This team also offers classes around the country now and then... It is
not only molecular gastronomy, but new ideas. I have found some
things there that even I would do or could do.
Re: For you food geeks out there..
On 2011-11-28, Christine Dabney <[email protected]> wrote:
> I just found one that I think would be of interest to you food geeks
> out there.... It is from the French Culinary Institute.
Some pretty bizarre stuff, even for this geek. A Hamine egg? At
first I thought it was some sorta play on Ham n' egg. An hour in a
pressue cooker? I'm not sure I even want to know. 8|
> I am currently reading an post from there on country hams.
This I intend on giving my full attention to. Never quite understood
country hams, expcept to say I've had some of one, properly prepared.
Very dry and salty, but mucho flavor. It was an Xmas present from the
mom of one of my fellow GIs when I was stationed overseas in the
I later tried to do one myself, you being able to buy them over the
counter at any Ranch99 Asian market. Never did pull it off. Not even
sure what I supposed to pull off. Something about soaking in your
bathtub for 24 hrs, then roasting for 8 hrs, yada yada.... I think I
ended up being so confused and frustrated I ended up tossing it.
Maybe this article will clear things up.