Poor man’s sous vide

photo by Ken Hively/LAT
The Los Angeles Times looks at "poor man's sous-vide" in Low, slow and succulent. Instead of using an immersion water bath and vacuum-packing the food to be cooked, the article describes a simpler technique: Ziploc baggies! Place food in a zippered freezer bag, place bag in warm water, poach. The results look pretty good, and the three recipes at the end of the article sound tasty. I think I'll try out the salmon and see if it actually works. [via The Ethicurean]

From Esquire comes this list…

From Esquire comes this list of 60 Things Worth Shortening Your Life For, many of which are food. Also some of which I've eaten, and would eat again, like duck-fat potatoes and deep-fried Twinkies. I'd like to try The Fat Darrell at the R. U. Grill & Pizza in New Brunswick, New Jersey, a "sandwich made up of chicken fingers, mozzarella sticks, and french fries." Yum. And of course, the downhill skiing they mention sounds pretty fun too.

The cuisines of the world…

The cuisines of the world are merging into one giant, amorphous mass, worries Salma Abdelnour in May's Food & Wine. "The problem is, too many chefs worldwide are creating menus that flit across so many borders and reference so many traditions that they–and we–lose any sense of place." She raises a valid point, but I'm not sure I buy it. Of course if you go to one of the may Nobu's anywhere in the world, you're not going to have a local experience. But there's plenty of street food to be had that's authentic. I traveled around Asia a few years ago and ate Thai food in Bangkok and Vietnamese and French food in Saigon. Perhaps if you only visit high-end restaurants, you'll get stuck with fusion and miss out on local specialties. But after the amount of eating and traveling I've done in the past few years, I don't feel like we're in danger of a homogeneous world cuisine any time soon.

My mother-in-law was visiting recently…

batali_bowls.jpgMy mother-in-law was visiting recently and while she was in NY, she stopped in at the MOMA Design Store and picked up these awesome Nested Prep/Measuring Bowls as a gift for me. The orange melamine bowls are designed by Mario Batali (what can't that guy do?!) and inside have lines for measuring. So you can use them for prep, or measuring cups, or both! Handy dandy, and beautiful to boot.

I'm a few days late…

Photo by David LebovitzI'm a few days late on this, but David Lebovitz's Salted Butter Caramel Ice Cream sounds fantastic. My ice cream maker's been out of the freezer for a while now (I use the KitchenAid attachment) because it hasn't been ice cream weather. But after reading this, it's going back in. And with the warmer weather coming (it's got to be coming, right?) I'm going to get back to making more ice cream. Mmmmm…I wish I had some salted butter caramel ice cream right now!

Missing links at the New York Times

It seemed like the New York Times Dining Section was really trying hard to get the web. They set up some blogs like Diner's Journal for critic Frank Bruni and The Pour for wine writer Eric Asimov. Recently they added more bloggers to Diner's Journal, increasing the number of daily posts and the breadth of coverage. Things were looking good. And then, they go ahead and run articles like today's Expanding the Options.

The article is a little summary of new joints that have opened in the West Village in Manhattan that they've already reviewed. But they don't link to the original reviews in the online version of the article! They just mention there was an article and the date it appeared, leaving readers to dig through their archives to find it. How stupid is that? Links people, links! The web is all about links!!! And a business aside to the Times: if you're worried about getting your dead-tree-printing ass kicked by the internet, your best bet would be to up your page views (and advertising revenue) by driving people to your own freakin' content. You wrote it once, help people find it again.