Macarons Around the Blogosphere and Books

While looking through my friends’ posts on Google Reader, I came across my friend S’s shared item on Francois Payard’s Macaron Day NYC 2010.  You can also go straight to the source at the official web site, MacaronDayNYC.com.  I don’t think she knew of my fascination with these things, having procured 3 (hazelnut, coffee and… Continue reading Macarons Around the Blogosphere and Books

Notes From a Kitchen Nerd and GTB v2.0

I think when food stops looking more like a science project than food, it’s time to step away for a little while and do something else.  Ever since I discovered burfi, I’ve been playing kitchen scientist almost nonstop.  I’ve made 3 kinds already — green tea, chocolate/cardamom and coffee, none of which I’ve reconciled to… Continue reading Notes From a Kitchen Nerd and GTB v2.0

Kitchen Science As Demonstrated By a Bad Batch of Burfi

I wish I could have had Alton Brown in my kitchen tonight as I attempted to make my own recipe for chocolate/cardamom burfi.  Because he would have explained to me afterwards why my melted chocolate and reduced evaporated milk mixture turned into such an ugly, oily mess. Let’s start at the beginning.  The recipe that… Continue reading Kitchen Science As Demonstrated By a Bad Batch of Burfi