I was recently contacted by Anova Culinary to evaluate their new offering on the home immersion circulator market. They were nice enough to send me one of their Sous Vide Circulators which I’ve been using for a couple of weeks now. Can a $200 circulator stand up against the old guard? How does it compare to the DIY builds detailed here at eatdrinkEXPERIENCE.com and SeattleFoodGeek.com? Find out after the jump!
I recently had an opportunity to travel through SouthEast Asia. As with most of my life, food punctuated the best moments of the trip, and this recipe was certainly a highlight of the journey. The name of this dish “Xeo” comes from the sizzling sound that the batter makes as it hits the hot pan. Often in larger cities, they are made frying pan sized and torn apart to be eaten. In the village that my mother grew up in they’re made the size of street tacos and are served 2-3 per person. This is the way that I prefer to eat them because the balance of ingredients is better. In my mother’s village of Phu Hai, fhesh rice flour can be bought at the daily markets, but in this recipe, the Vitamix is an essential tool to make everything from the rice flour, to the dipping sauce, to the coconut milk. Give it a try and tell me what you think!
Recipe after the jump!
I know you are all lovers of food and drink, so please join me in supporting NYC’s upcoming Museum of Food and Drink…
Back the kickstarter early and you’ll get some lovely gifts!
Antique bottle of Creme de Menthe from my late grandfather’s collection. Bottle says “3/4 quart” #Ede June 07, 2013 at 04:27PM
I spent some time in New York City for work earlier this year. Three months in the city gave me plenty of time to try a few restaurants… In no particular order here are 55 micro reviews of the bars and restaurants I tried… Have a favorite NYC restaurant of your own? Let me know about it in the comments.
I’ve heard a lot of questions about the newest offering from Nathan Myrvold and team, Modernist Cuisine at Home. A few people have asked me, “I already have Modernist Cuisine: The Art and Science of Cooking, should I buy the new, mini version?” 0r, “Are the recipes in there really attainable for the average home cook?”
Last month, the Modernist Cuisine team was nice enough to grant me a reviewer copy of the new book. Cutting to the chase, it’s every bit as exciting as “the big book”- breathtaking pictures, great recipes, ideas, techniques, and information. Speaking of pictures: here’s one of my favorites:
I’ll first say, that it is not a scaled down version of the 5 Volume Modernist Cuisine tomb. It would, make a great companion to the big set if you already own it. If you don’t own the big set, Modernist Cuisine at Home will suffice for a while, but overall, it will make you want the full set even more.