Have you ever cooked a piece of fish but found that a white substance appears and solidifies on the fillet’s surface? Many people assume that this is just fat from the fish (particularly since it is more prone to appear and be visible on rich fish like wild Alaska salmon) but it’s actually a protein… Continue reading Explaining Albumin
Author: Bertram
Great Meal: Salt’s Cure
It’s always nice to find a simple concept that is executed well. You’d think this would be more the rule than the exception in the restaurant world, but that sadly isn’t the case. Salt’s Cure is exactly what it claims to be: “A New American Restaurant & Butcher.” Their stated philosophy is to find “complexity… Continue reading Great Meal: Salt’s Cure
How’d those 2013 Trend Predictions Do?
Having looked at this year’s food trend predictions, we thought it would be fun to go back and revisit some of last year’s big ideas to see how they fared. Using another aggregated list (this time from Huffington Post) we looked at each supposed trend in turn to see how they did in 2013. 1.… Continue reading How’d those 2013 Trend Predictions Do?
Flavor Trends 2014
Every December it seems that every food publication puts together a list that predicts the next big thing(s) for the coming year. Their selections are rarely shocking, but they do offer a decent window into where the current conventional wisdom of the marketplace. Forbes has compiled a range of these predictions and put together their… Continue reading Flavor Trends 2014