Tags: food (138)

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  1. A very very nice write-up about how to make ricotta. Keep at between 175-185°F. Add 1T+1t white vinegar per liter.
  2. Awesome article by Chemical and Engineering News. "Yan Xu of Jiangnan University and Keliang Ji, former president of Kweichow Moutai Distillery, describe Moutai’s chemical composition in a chapter in the book “Alcoholic Beverages: Sensory Evaluation and Consumer Research” as containing 873 chemical components, including 380 esters, 85 acids, 155 alcohols, 96 ketones, 73 aldehydes, 36 nitrogenous compounds, and 48 other chemicals, although this complexity is not unique to Moutai."
  3. 04-01-2020 to , , , , , , , by mako
  4. 09-10-2018 to , by aldeka
  5. 09-10-2018 to , by aldeka
  6. 01-10-2018 to , by aldeka
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  14. 01-10-2018 to , by aldeka
  15. 28-03-2018 to , , , , , by mako
  16. Fantastic iron flavored amaro I had in DC.
  17. This one is awesome.
    16-01-2018 to , , , , , , by mako
  18. 16-01-2018 to , , , , , by mako
  19. "Under the rules of the restaurant, scientists, medical professionals and social scientists are eligible for a discount if they have recently published papers in journals that are included on internet databases such as the Science Citation Index and the Social Sciences Citation Index. The paper's impact factor is multiplied by 10 to determine the discount, which can account for as much as 30 percent of the bill."
  20. "What does this all mean? In terms of temperature and dilution, your style of shaking and the ice you use probably doesn’t matter. The length of time you shake probably doesn’t matter. All of these are probably vitally important to the texture and look of the drink. Eben put it best when he said that these results should set you free to develop your own style of shaking because you no longer need to worry about time and temperature."
  21. Answer (or or less): 1. flour tortillas; 2. yellow cheese; 3. cumin; 4. beef
    updated: 10-05-2017, original: 10-05-2017 to , , , by mako
  22. Very basic introduction to wine.
  23. "The difference between these types of dry yeast is simple: active dry yeast has a larger granule and needs to be dissolved in water before using, while instant yeast has a more fine texture and can be mixed right into dry ingredients."
    17-04-2017 to , , , , , by mako
  24. "Even Champagne and sparkling wines, which have so often been consigned to less-than-ideal vessels like the flute or the coupe, are better served by the all-purpose glass." Annoyingly repeating the rumor about stemless wineglasses warming wine. Not unless you're really doing it wrong. Otherwise, a very nice write-up.
  25. Wonderful essay on wine.
  26. Fantastic simple recipe.
    11-03-2017 to , , , , , , by mako
  27. 22-02-2017 to , , , , , by mako
  28. Mostly horrible.
  29. The end of kitniyot?!
  30. Looks delicious.
  31. Nice looking restaurant designed by my friend Leo.

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