Chop't: Archive

Modern Danish Chopper-pretty cool! →

Jan 18th

3 tags

Jan 5th

3 notes

5 tags

Jan 5th

1 note

Old Fashioned Salad Presentation @ Lawry's →

Dec 16th

Food Trends for 2012 →

For us, the one common thread is that everything is getting better. Better does taste better. TS

Dec 12th

Best Xmas Gift Cookbook →

Every cookbook teaches you how to make the recipes in the book. To me, what makes Jacques Pepin the undisputed king- is that his cookbooks teach you how to make any recipe in any book. He is the Godfather of Technique-and this year he has released the compendium of his life’s work. 40 bucks may be more than you were thinking of dropping but its cheaper than going to Culinary School. :) T

Dec 8th

Watch

My least favorite kitchen prep just got a lot faster/more fun. How to peel a head of garlic in less than 10 seconds: smash and shake.

Dec 6th

Watch

Colin and I had an enlightening meal at Ned Ludd in Portland, Oregon. Everything is cooked in their woodburning oven. Technique in its most elemental form.

Dec 6th

1 note

The Layover →

“The Layover” is not as epic as “No Reservations”-but its still Bourdain-and that means its well written and beautifully shot and informative…and beyond that tonight he’s going to Rome. What could be better on a monday night than to go to Rome with A Bourdain? uh…maybe ordering from Chop’t before the show starts? That’s my plan.

Dec 5th

Saveur has the best website of any food magazine →

I love all the different sections on this web site-but an exploration of TECHNIQUE section is a great way to add new skills to your arsenal. (The other great thing about the Saveur website is that it is not merely an online addition of the magazine-but a first rate foodie website 24/7. I have almost every issue dating back to 1998-because the recipes are craveable, the photos beautiful, and the...

Dec 5th

A GREAT FORWARD THINKING FOOD BLOG →

I have taken a bunch of cooking courses at The French Culinary Institute and would always walk past these guys as they were conducting wild and often delicious looking experiments with food. If you love food and technology you will love this blog.

Mar 29th