When you walk into the Spice House in Old Town with 10 pounds of pork belly strapped to your back, you're telegraphing to the employees what you need. What we were looking for was four ounces of sodium nitrate, aka "pink salt."
Results tagged “michaelruhlman”
Our love of bacon has come to its logical endgame: we're making our own.
What have the intrepid local food writers and bloggers of Our Town and elsewhere been up to this week?
Truth be told, I agree somewhat with what Michael Morowitz wrote about the Green City Market Localvore Challenge. Morowitz wrote:
- Counting down the days until we receive our copy of the Alinea cookbook in the mail. While we've been spending lots of time at the Alinea Mosaic (a perk of advance purchase), Michael Ruhlman - one of four food writers commissioned to write an essay for the book, offers a sneak preview of the books contents. It cannot come to us soon enough.
- The Local Beet has quickly become one of our favorite new local food blogs. this week they have a guide to fall and winter CSAs and local produce box drops.
- Chicago Gluttons has the most hilarious review of San Soo Gap San ever.
We always thought the making of a chef started in a kitchen, and progressed from there. Anyway, as part of their "Traffic Jam" series, Steppenwolf Theatre is hosting a discussion this Sunday between Alinea owner/chef Grant Achatz and author Michael Ruhlman. The discussion, called "The Making of a Chef," will cover the "hypermodern" culinary movement of which Achatz is largely considered the herald, the place of the "celebrity" chef in America, and what defines excellence in an industry as increasingly PR-driven as the five-star dining concept. It should be an interesting conversation between two intelligent and passionate men; although Ruhlman's a skeptic of the science food movement, he sings the praises of Achatz. It seems to be a running theme among critics who regard molecular gastronomy as smoke and mirrors, but allow that Achatz is the exception to the rule.
