LINK: Cooking for Engineers

I am not a scientist, and I never did so well in my science classes, but all the same I have great respect and admiration for the scientific method. I'm definitely a right-brained person, but I have a strange affinity for left-brained things. I take my artsy-fartsy crap with a strong dose of science. I like Kraftwerk and their robot songs; Thomas Pynchon and his Maxwell's Demons and his entropy; and most of all I like my husband's works of art, which are usually pixelated and square and incredibly genius.

And I like when scientists tell me how to cook. I like Harold McGee, and Alton Brown and ... I like Cooking for Engineers, a website started by a Silicon Valley engineer to hold his kitchen notes and recipes.

There are detailed recipes with pictures and explanations of each step; notes about interesting subjects like browning foods, brining, and Scoville units; cooking tests; and an ingredients dictionary.

If you're looking for a recipe, this is a great place to start. The instructions are clear and the step-by-step pictures are very helpful. And it's set up kind of like a magazine with different sections and with some "off-topic" feature articles that are nonetheless food related and entertaining.

Comments

Mx said…

Marcel Vigneron
shoulda won the gig
don't cha love haikus?

10:46 AM

Mx said…

oops
________________
Marcel Vigneron
shoulda won the gig, big time
don't cha love haikus?
________________

5
7
5

10:49 AM

NEWS: Angeleno Magazine's Chef's Night Out

Brad A. Johnson of Angeleno magazine, and The Tasting Panel 's Anthony Dias Blue are co-hosting the annual Chef's Night Out and Restaurant Awards to honor local chefs and resterauteurs and to celebrate the release of Angeleno 's food issue. The dinner benefits the Children's Institute, an organization that works with children and families affected by violence, abuse, and trauma. Tickets are $150 for the event (food from the featured chefs with wine and spirits pairings), and $250 for VIP tickets which includes access to a special reception and the awards ceremony. The event will be held at the Fairmont Miramar Hotel and Bungalows this Sunday, July 26. The chefs at the event include: David Myers from Sona, Comme Ça and Pizza Ortica Lee Hefter and Thomas Boyce from Spago Lee Hefter and Ari Rosenson from Cut Susan Feniger from Street Anthony Zappola from Craft Brian Moyers from BLT Steak Ray Garcia from FIG Restaurant Santa Monica Warren Schwartz from Westside Tavern Evan

ABOUT THIS BLOG

I've been evaluating my blog and have realized that, while I have lots of nifty posts, I don't really have a good overall explanation of what exactly this blog is all about, and what one can expect to find here. So I'm creating this post and will link to it in the sidebar for anyone who's interested. I am not a professional chef. I have not been cooking for years. I am not an expert who is going to make beautiful and amazing and complicated dishes to "wow" you. I am, in fact, quite the opposite. I am a total beginner. I've always lived in places with miniscule kitchens and concerned myself with schoolwork and studying and working and not paid the least bit of attention to what I was eating every day. And that's what this blog is all about. It's about me learning where my food comes from, how to make it properly, and how to enjoy it to the utmost. It's no fun to learn by myself, so I started the blog to keep track of what I learn, kind of like a

RESTAURANT: Ristorante Belvedere, Monterosso al Mare, Italy

We started off our second-to-last day in the Cinque Terre by taking the train to Vernazza for breakfast: There was supposed to be a market that day, but since the weather was threatening, there were only a few meager stalls, mostly selling non-food items. We had our breakfast and walked around the village a bit. Vernazza used to have a river flowing all the way through it, but now the river has been shunted underground at a certain point. If you walk to the top of town you can see it, along with some ducks and geese that hang out there to get fed by whoever comes along. J. and I then went to sit and have an espresso and wait for the train to Corniglia, the only town we hadn't yet visited. Corniglia is home to the local nude beach (which we skipped) and is the highest of the towns, elevation-wise. We had to walk up a buttload of steps to get there. Look at me go: That's actually me going down (a lot faster than I came up), but I did come up them as well. There is a bus that ta

Gastronomy 101

Search This Blog