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2008 01 30: CII Reviews: Henckels Four Star II Santoku An Axis Blade - German Steel, Japanese Shape For the last several months, we've abandoned our old traditional Chef's knife for Henckels' version of a Santoku. How did we like it? Read our review. 2007 04 11: Stuff It, Again! So you've got a batch of ground up, seasoned, force meat, sitting there in a bowl like a lump of, well, ground up meat. Wouldn't you really rather stuff it into a length of animal guts? If so, read our review of a really cool, industrial strength piece of kitchen hardware. If you've read the book below (or any other book on sausage making), you need this hunk of iron. 2006 03 05: Stuff It! Bruce Aidells' Complete Sausage Book The first of a set of sausage-related reviews -- this one, of Bruce Aidells' book on making and cooking with sausage. 2005 08 06: Tying the knot? A wine pro shares his formula for estimating wine for a wedding, riot, or other catered event. 2005 08 06: You may be a southerner if ... Our friend Lynne cooks to scratch a grits itch. 2005 07 04: What is oatmeal, anyway? The real deal in oatmeal. 2005 07 04: Cooking for the Tony Hillerman Set CII reviews a quirky little cook book. Keeping an archeological site going by catering to foodies. 2005 07 03: Some nice fava beans Favas in sherry vinegar with pine nuts -- how med can we get? Spring vegetables are almost over with -- last chance to mess around with 'em. 2005 05 30: Making a big mess on the plate Poached Eggs, Cornbread, Ancho-dried blueberry sauce -- it's still just for breakfast Fooling around in the kitchen over the holiday weekend. Try this vaguely Southwestern plate of fruitishness. 2005 05 30: Warp Ten, Mr. Sulu Wooden Boards are Actually Safer!?! We explain some science that we had explained to us, criticize the USDA and Dorie Greenspan, and incidentally retire our trendy bamboo cutting board. Read all about it. 2005 05 22: Michigan Passes Wine Recorking Act It's legal; you can take your wine home with you. The wine doggie bag bill passed and was signed into law by Governor Granholm. Read a pithy comment by one of Ann Arbor's top restaurant wine guys. 2005 05 02: Ever hear of Sanatology? 
Read an amazing piece of medical quackery, circa 1931, found in our father's correspondence. 2005 02 18: Take this wine and re-cork it Michigan Legislature Considers Wine Doggie Bag Law 30 other states allow restaurants to re-cork unconsumed wines for their patrons to take home. Michigan is considering joining them. 2005 02 07: CII Reviews Scales, Knives, and Noses: CII Announces Rating Schemes You're nobody if you don't have your own set of stars, bars, or other icons to use in rating things. So we're announcing our own three-way approach to rating culinary objects on their accuracy, usefulness, and snob appeal. 2005 02 07: What are you reading? Two Ends of the Snob Scale: CII Reviews Food Magazines Thomas Keller, Emeril Lagasse -- Cotechino, Oscar Meyer -- Saveur, Cook's Illustrated. How brow art thou? We take a look at two distinctly different media, aimed at two different audiences. 2004 12 11: Wine by Mail Cases Go to The Supreme Court! What if you could order any wine you wanted, on the net? This week, the US Supreme Court is hearing the cases brought against the states of Michigan and New York, cases that could drastically change the notorious three-tier system of liquor distribution in American states. What would it mean to you if states are told they can't set up trade barriers to purchase and delivery of, for example, wines? Article More on the French Wine Reclassification! The French Wine and Spirits industry group, ONIVINS, and INAO are planning to work together on a reclassification that is now proposed to include Vins de Pays and Vins de Table as well as AOCs. Read our translation of the joint press release, our summary article or download an English translation of the proposed new AOC description. A quick tidbit According to Overture.com's search string stats, 204 people searched for "food and wine paring" in the last 30 days. One wonders if they tried looking it up in the yello pages or the fone book, too? Article How do you conduct a properly respectful opening of that aged bottle that a relative left you? We describe techniques, tools, and even an ethos for the day you finally decide to pull the cork on that revered old Bordeaux.
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All Contents Copyright 2008 Culinary Intelligence, . All rights reserved. |
