Chicago chef Homaro Cantu cooks with a Class IV laser and does other zany things at his restaurant Moto.
My mother stands by her frozen fish recommendation and enjoys Trader Joe's Tilapia. What she made sounds delicious, but I'm not so sure that eating farm-raised fish is, "green alternative to over-fished wild species." From what I've heard recently, fish farms can be big polluters. I'll have to do some more research on that to confirm.
NPR's Melissa Block talks with Mark Bittman about the differences between fresh and frozen fish. How timely is that? Just days after I posted my article on the very topic.
Update: I'm an idiot and cannot read or maybe I don't know what year it is. This was posted in 2004. Now it is 2006.
My first feature, Comparing Frozen Fish to Fresh, is online and ready for your reading. "My mother swears by frozen fish. I was unconvinced, and decided to put her statements to the test: could flash-frozen fish taste as good as fresh local fish from the Greenmarket or even fresh fish from a local supermarket?"
Welcome to the new old megnut.com, now located at meg.hourihan.com. Some day I'll update the design so it looks like the new site that it is. For now I've just lopped the "nut" off the banner and started to remove the cooking posts. More to come eventually.
For those that want it, the feed for this is http://meg.hourihan.com/index.xml
You may have noticed that for some time now, this site has been more and more focused on food. Following my heart has led me to kitchen work (From geek to chef) and then back to more technology (Returning to tech? Sort of…) and now to a technology food combination. Today I'm happy to announce that megnut.com is going 100% food and that I'll be devoting myself to it full-time.
I'll be updating (week) daily not only with links but also more original content. You can see the new feature section in the upper right hand corner of the home page. I'm going to try to do regular features on a variety of topics. And I'll pursue whatever else interests me in the world of food — reviews of meals perhaps, recipes, book reports. Mostly it's just going to be an experiment, an outlet for me to follow my food passions wherever they take me.
It will probably take a couple days to work out the kinks with the new design, so if you have any problems feel free to email or comment and I'll try to get everything fixed up right away. The non food-related content has moved to http://meg.hourihan.com and old links should redirect to the new site. I can't promise a lot of updates on the personal blog, but I'm sure there will be some as the non-food urges strike.
Since 1999 this site has been a wonderful outlet for me. It's provided a way for me to learn more about myself, and a means for me to meet and connect with other people. I'm excited for that to continue as I explore the world of food, and I'm looking forward to sharing it with you. Thanks for reading and I hope you enjoy the new megnut.com.
PS If you're reading this post in a news reader, you should really come on over to megnut.com and check out the new design!
PPS Thanks to Jason for the nice design!
The Hungry Cabbie describes his perfect NY moment. Hungry Cabbie is quickly becoming one of my favorite blogs. It's a great blend of storytelling and restaurant tips, today's link being an excellent example of both.
For all you Bostonians out there, the essential restaurant guide to Boston from Epicurious. I guess it's been a while since I've lived in Boston because I've never been to a single restaurant on their list. Wow.
Speaking of Ruth Reichl, it turns out I've been mispronouncing her name for years now. On Monday evening I went to a talk at the 92nd St Y between Reichl and Michael Pollan (more on that later, when I get a chance to write up my notes…) and the introducer spoke about how proud she was to have Ruth RYE-Shul participating. RYE-Shul?! I've been saying RYE-Kull! But here it is, confirmed in this very handy-dandy Chef Pronunciation Guide from the Gentleman Gourmand. Also Chicago's Alinea restaurant has a chef named Grant Achatz, pronounced "ACK-ETZ". And I've been mumbling "Ah-Shaats". Ay ay ay! At least I know how to pronounce Ferran Adriá, thank you Spanish classes.
Funny post about a cake pan description that's been mistranslated. "The man of your dreams. Cake pan. Make your man of your dreams using this cake pan delivery with a cake preparation lends to employement."