The guys from Tested.com came to Seattle, so I shared with them one of the projects that’s been on my mind lately: making perfect pizzas at home. In a previous post, I discussed my approach to making great pizza dough. But, dough is only one half of the equation. Without a good oven, the best dough in the world still won’t produce quality pizza.
I had quite a bit of BBQ sauce from the barbeque I went to last week. I even brought it to another barbeque, but still had leftovers. What to do? A quick look in the book and I found a recipe that uses the sauces: pulled mushrooms. It’s like spaghetti marinara except they’re mushroom noodles in BBQ sauce. Why of course it’s like that. Plus the recipe was inspired by Ideas In Food. Since I had recently met Alex over at Scott’s a few weeks back, it seemed fortuitous. Time to head to the Asian grocery store.
I was going to a summer BBQ and thought it would be nice to bring a variety of sauces for people to pick and choose. Nathan Myhrvold has a special passion for BBQ, having won first place in the barbeque world championships in Memphis, Tennessee. There are eight recipes in the book (not to mention a two page regional map of the different varieties throughout the American south). I chose to do half of them: Kansas City, Memphis, North Carolina (Eastern Region), and North Carolina (Lexington Style).
I had half of a flank steak left from my foray into microwaved beef jerky, so I needed to use it up. Luckily, just 15 pages later in the The Work, there was a recipe for Kalbi Flank Steak. This is interesting because in Korean, Kalbi means “rib”, and the marinade is applied mostly to beef and pork ribs. But hey, we’re Modernists, right? Let’s see what a different technique applied to the same product can create.
Concerning kitchen design, I ended up at a party last weekend and saw quite a home kitchen setup. As you can see, they built a custom space for their Rational combi oven. Also notice their Sous Vide Supreme, Pacojet, and Vitamix. Both extreme and extremely cool.