Harold McGee will demonstrate the application of the scientific method to classical cooking techniques, ingredients and new technologies in a three-day class at the FCI. Drat! That sounds totally cool and right up my alley. Alas, the mid-July date is no good for me. And also it costs $1,200! I think I'll read McGee's On Food and Cooking: The Science and Lore of the Kitchen again instead.
Posted on May 24, 2007
what is megnut?
Megnut is a site about food written by Meg Hourihan. She lives in NYC. More...
recent features
The sweet (and bittersweet) taste of summer
Summer drinks should be like summer evenings: long, light and cool. Guest writer A.D. introduces some less common ones to enliven our senses during these wonderful long hot days.
Strawberry Fields Forever
Food traditions bind my family; I'm reminded of that every year when I drive to north-central Massachusetts to pick strawberries with my grandparents.
Comparing Frozen Fish to Fresh
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?
around May 24, 2007...
I was also writing about:
Chip bag origami instructions
Perfect lobster roll
Memorial Day
Confetti Cakes Cookbook for dream cakes
The key to a good hamburger is to grind your own meat
Too much green tea can be harmful
Feeding cows chocolate and popcorn
How to keep cookies fresh
Almost dining at the Waverly Inn
Into the meat night of the Bronx
