What did I do last week, with temperatures in the single digits? I huddled under a blanket and did some food reading. Here's what I found:
- Consider the Fork by Bee Wilson
This history of cooking tools is a delight. Bee talks about the evolution of kitchen technology, from pots and pans to stoves and heat management. I enjoyed the difference between fork and chopstick cultures, and how it affects the rest of their cooking tools. The section on Britain's history of spit roasting - my favorite cooking method - has changed my culinary travel plans. Now I need to visit England for Ivan Day's traditional spit roasting classes.
- Weber Grills - 2013 Sneak Peek [2013sneakpeek.weber.com]
Weber updated the my charcoal grill, the Performer. The Performer Silver, with a fold-down side table, looks like a great idea for a smaller space. I'm lusting after the Performer Platinum in brick red, but my (blue) Performer is still chugging along. And I like that they re-released the Jumbo Joe kettle, with an 18 ½ inch diameter grate. It's portable…if you've got strong arms.
- Michael Ruhlman - Schmaltz iPad app
It's an iPad cookbook app, entirely about chicken fat, from Michael Ruhlman. And the chicken liver pâté recipe is amazing.
|[Pic via what-if.xkcd.com]|
- XKCD What If? - Steak Drop
Randall Munroe branched out from his gloriously geeky comic, XKCD, into a weekly, longer Q&A about strange science questions at what-if.xkcd.com. He finally did one about cooking, so I have an excuse to share it here. The "What If?" question: If you drop a steak from outer space, does the heat of re-entry cook it before it hits the ground?
Laura at HipPressureCooking.com made this cute infographic about the basics of pressure cooking. I had to share.
What do you think? Questions? Other fun finds you want to share? Leave them in the comments section below.
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