onsen tamago
Originally uploaded by super charz.
This is an egg preparation I'll have to try. The egg is "poached" inside its shell and then served in a broth of dashi, mirin and soy sauce. Charmaine explains this poaching technique on her blog, Tasty Treats.
I admire and enjoy the thoroughness and ambition of the MSG150 blog: "Over the next year or so we will eat lunch at every restaurant in Seattle's International District (aka Chinatown) and (a) collect interesting data, (b) write funny and useful reviews, and (c) make a million dollars." [via Not Martha]
God bless the U.S.A. [via CurdNerds]
If you fancy yourself a budding or aspiring gastronomic scientist, you might want to attend one of the upcoming information sessions about the programs offered at the University of Gastronomic Sciences. From the press release:
University of Gastronomic Sciences will hold information sessions in Manhattan, NY, and Berkeley, CA, for prospective students interested in learning more about the school’s programs and application procedures. Staff and alumni will be on hand to explain the educational philosophy of the university, present the undergraduate and graduate degrees, discuss internships and work opportunities post-graduation, and answer all other questions. Co-founded in 2003 by the international non-profit Slow Food and the Italian regions of Piedmont and Emilia-Romagna, the school’s innovative approach is to create a new understanding of gastronomy, linking the act of eating with the act of producing, along with all the phases in between. Four programs at two Italian campuses follow a multidisciplinary learning model, merging science with humanities, sensory training with communications, classroom study with field seminars (including travel to five continents).
The two information sessions will take place as follows:
New York, NY
May 1, 2008
7:00 - 9:00 p.m.
Murray's Cheese (254 Bleecker St)Berkeley, CA
May 1, 2008
7:00 - 9:00 p.m.
The Ecology Center (2530 San Pablo Ave, Suite H)If you are interested in attending, email your name and phone number to d.szanto@unisg.it (last-minute attendees are also welcome).
I don't like chocolate chip cookies (insane, I know!), but I do love a good oatmeal cookie. Both these recipes call for sprinkling coarse salt over the cookies before they go in the oven—sounds like an excellent idea to me.
Cook's Illustrated's Crispy Salted Oatmeal Cookies
Habeas Brûlée's Salty Oat Cookies
