I’m Alton Brown, and This Is How I Work

Alton Brown is a chef, a television host, a storyteller and author, and a witty explainer of the fundamentals of cooking. He’s the embodiment of Lifehacker’s culinary aspirations and unsurprisingly we regularly feature his work.

Source: I’m Alton Brown, and This Is How I Work

Last I knew, most of Good Eats was on [US] Netflix…

Here’s How Gross Apocalypse Emergency Food Rations Are

One of my previous jobs was updating their emergency preparedness kits, as required.  Turns out, most of the reason for the changeover is because of the plastic used for the water bottles.  The plastic was a risk for either leaking, or leeching into the water.  It was possible the bottles were not BPA free…

Anyways, on a whim the office tried out the solid food ration included in the package.  It wasn’t terrible, but then we’re talking about emergency food rations – not a meal from a place with all the Michelin stars.  And in the event of some sort of apocalypse, a warfarin/coumadin shortage would be a big concern to me.

Use Up Souring Milk by Making Pancakes and Waffles With It

One man’s trash is another man’s treasure.

As we show in the video above, this is what chef Dan Barber demonstrated earlier this year, when he temporarily turned Blue Hill, his Michelin-starred restaurant in New York City, into an incubator for garbage-to-plate dining.

Barber’s intent was to raise awareness about the vast issue of food waste. As we’ve reported, an estimated 133 billion pounds of food is wasted in the U.S. each year. The typical American family tosses out about $1,500 of food yearly.

Source: Don’t Toss That Sour Milk! And Other Tips to Cut Kitchen Food Waste

Pasteurized milk doesn’t sour – it putrefies. Only raw milk will sour and not many people can even get that anymore. Any milk sold at the grocery store is pasteurized…  Alternately, you can make something like clabbered milk by adding a little bit of acid to your milk – lemon juice or white vinegar both work.  This tip also works for Russian style crepes (blini).

I don’t know that “garbage to plate” is the best way to sell this to people.  I think everybody can enjoy tips like this to make use of things considered waste that really aren’t.

Sioux Chef Revives Native American Tastes of Yesteryear

…Sherman has studied the diets of Native Americans before European influence and assimilation, experimented with pre-colonized flavors and ingredients and served as the executive chef at a popular restaurant in the Twin Cities. Now the 40-year-old plans to do what few have done: open a purely indigenous restaurant that focuses solely on pre-colonization Sioux and Ojibwe cuisine.

…“I’m not pushing healthy food but traditional food,” he said. “It’s traditional food in a modern context, and it just happens to be healthy.”

Source: Sioux chef revives Native American tastes of yesteryear

Good luck to them.  I think there’s more money to be made in a cookbook than a restaurant.

Fine Dining Chefs Are Getting Into the Chain Game

Some of the country’s top fine dining chefs are entering the race to become the next Shake Shack.

Last month chef Joshua Skenes, of San Francisco’s Saison, announced he was partnering with Umami Burger restaurateur Adam Fleischman to launch a fast-casual Chinese noodle concept. In stark contrast to Skenes’ multi-course, $248 menu at Saison, guests at his restaurant chain Fat Noodle will soon be able to eat a two Michelin-starred chef’s recipes for between $6-10 per bowl.

Source: Why Fine Dining Chefs Are Getting Into the Chain Game