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I bake a lot of pizza. I have a seven year old daughter. I'm also a type A obsessive personality, and I work hard, obsessively so, to perfect what I cook. This week I've been trying Caputo tipo "00" superfine flour to make my pizza crust thin and crispy with just the right amount of chew.
Please enjoy Mr. Hamiham's cooking show! I like the looks of these sandwiches that he prepared for last year's Persian festival of Sizdahbedar, and his celebratory dances between recipes. If you're impatient, fast forward to around 1:46. And don't miss the Sizdahbedar 2014 episode either! (Thanks, UPSO!)
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Sheryl Canter's post on the science of cast-iron pan seasoning is a fascinating and practical tale of flaxseed and kitchen chemistry. It's a long process -- you need to season the pan six or so times, each time taking a couple of hours -- but the science is sound and the proof is in the hard, nonstick coating your pan will have when you're done.
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Tom Fassbender says: "The last time the family went on a camping trip, we made Breakfast in a Bag. We always like to have a cooking adventure when we camp, so this time we baked chocolate cake in oranges. The results were predictably delicious."
Tom Fassbender went camping with his daughter and cooked bacon and eggs in a paper bag set over campfire coals. He says it was a "mixed success" but the results look tasty!
Leo Kent of Humans Invent writes about a new free service in Sweden that uses Instagram to find out how to make Asian food.
Ask CT Food is a new service people can use through Instagram to find out the ingredients and methods of cooking Asian food. If you’re at a restaurant and want to know how to make the Sushi that you’re about to eat, you can take a photo of the dish and CT Food will tell you how. We will then see the picture and, based on what the question is, reply as quickly as possible Luong Lu, who, along with co-creative Farnaz Sajadi and web developer Nikola Romcevic, created this concept for CT Food, says, “It is a very personal, almost 24/7 customer service right in your pocket. Everytime you have a question about an Asian dish at a restaurant you just snap a picture and then put in our username @askctfood. We will then see the picture and, based on what the question is, reply as quickly as possible.”
OK, seriously, I have no idea whether the output of this "cook a perfect tubular egg-thing-on-a-stick" thinggum is anything remotely edible, but the production company that made it is basically staffed with evil geniuses who made me vibrate with desire within about ten seconds. Also, there's something weirdly compelling about a device that appears to get a boner while it cooks for you.
I'm going to be cooking a dinner featuring locally-produced honey at canelé restaurant in LA next Tuesday, February 19. The restaurant has a program called "Friends Cook", where they invite neighborhood pals to cook a special menu at the restaurant. Here's how they describe it:
Every so often on a Tuesday night we share our kitchen with some special folks for our popular "friends cook at canelé." These pals, ranging from experienced chefs to absolute newbies, conceive, prep, and cook to order a 3 course prix-fixe menu with the advice and assistance of our chef, cooks, and servers.
Here's the menu:
with dates, toasted walnuts & Stilton, and a honey vinaigrette
SMOKY HONEY-CURED SALMON*
slow roasted and served with white beans & cavolo nero
SPICY GINGER/HONEY CAKE WITH HONEY GELATO
Feral Honey gelato from Pazzo Gelato in Silver Lake
* Vegetarian option: pasta with white beans & cavolo nero
I'll be curing the salmon next Sunday morning, then cold-smoking it with alder wood that night. We'll slow roast it to order at Canelé on Tuesday. It's a long process, but with a super-delicious result.
It'll be really fun and a great opportunity to watch me burn myself. I'd love to see you there if you happen to be in LA!