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January 14, 2010
Can steamed duck legs tasted better than ones poached in duck fat?
The question about whether a steamed duck leg tastes as good duck confit has been boggling my mind for months ever since I read this article in the New York Times. Finally, last night, after spending the previous three days hacking up two ducks, rendering loads of fat, and figuring out what to do with the heads (Jonathan Gold actually sent me some interesting options on Twitter), I finally sat down to a blind taste test.
A...
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December 11, 2009
Where to start your Sichuan obsession.
For awhile now, I've been looking for a way into Chinese cooking. The whole business of it feels impenetrable. Strange flavors, ingredients, and cooking techniques, and no ability to rely on what I've already learned about Western cooking and improvise. Then there's the problem that you can't accurately call anything "Chinese cooking," because China is made up of provinces with different recipes and methods. They...
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All content copyright Nick Kindelsperger and Blake Royer.
