Julia Child Is on The iPad. Thomas Keller Isn’t.
We need digital versions of these cookbooks:
- Modernist Cuisine: 51.3 lbs
- The French Laundry (Keller):5 lbs
- Under Pressure (Keller): 4.4 lbs
- Ad Hoc (Keller): 5.4 lbs
- Bouchon (Keller): 5.3 lbs
- Alinea: 6.6 lbs
- Noma: 4.8 lbs
- On The Line (Ripert):2.6 lbs
- Fat Duck Cookbook: 5.6 lbs
- Mugaritz: A Natural Science of Cooking: 2.2 lbs
- El Bulli 1994-1997: 8.8 lbs
- El Bulli 1998-2002: 10.2 lbs
- El Bulli 2003-2004: 13.7 lbs
- Essential Cuisine of Michel Bras: 3.5 lbs
- Roger Verge’s Vegetables in the French Style: 3.1 lbs
- The Natural Cuisine of Georges Blanc: 4.8 lbs
- Young Man and The Sea (Pasternack): 2.6 lbs
- Frankies Spuntino Cookbook: 1.8 lbs
- Reinventing French Cuisine (Gagnaire): 3.4 lbs
- Amanda Hesser’s New York Times Cookbook: 4.6 lbs
- The Complete Robuchon: 3.2 lbs
- The Art of Cooking With Vegetables (Passard): ?? lbs
- Think Like a Chef (Colicchio): 1.7 lbs
Total Cookbook Weight: 154.6 lbs Total iPad Weight: 1.44 lb.
Digital cookbooks turn coffee table tomes into actual, usable cookbooks. Not having these essential reference works in a format that is easily searchable, transportable and usable is a BAD DEAL. What’s a WORSE DEAL is all the gasoline required to ship these books across the world. Digital cookbooks don’t require jet fuel to be delivered. They simply require a wi-fi connection.
Allow us to point out this irony: Modernist Cuisine, authored by former Microsoft Chief Technology Office Nathan Myhrvold, champions avant-garde, scientific approaches to preparing food, but is not available on the iPad or Kindle. It weights 51.3 pounds. It was first published in 2011.
Mastering the Art of French Cooking, authored by Julia Child, teaches French cooking. It is available on the iPad and the table of contents is fully hyperlinked. In fact, it’s possible to search the entire text of the digital edition for specific words. It was first published in 1961.
If the Julia Child people can figure out how to make an ebook version work, we reckon the Modernist Cuisine people can figure it out too.
(via wcfoodies)
Source: baddeal
Bacon Grease!
I love it. I love to cook with it. When I mention that I cook with bacon grease, I get reactions between brow raises and “eeeewww”s, but hear me out.
Everything tastes better with bacon.
Seriously. I’m not saying replace your butter with bacon, but sometimes? Replace your butter with bacon. Or at least half of it. Consider, if you will, pan fries or hash browns. What do you cook ‘em in? Butter? Oil? Try bacon grease. Now your pan fries/hash browns are 100% more awesome.
- Cooking onions? Bacon grease.
- Making apple sauce to pour over your pork chops or your (non-kosher) potato pancakes? Bacon grease.
- Mashed potatoes?
- Noodle dish that needs a little more oomph?
- Roasted veggies? Green beans?
- Corn Muffins?
- Bread crumb topping?
- Beschamel/White sauce?
Sing it if you know the words.
Here’s some stats according to LoseIt.com, my calorie/exercise counter website. Each of these is one tablespoon measurements.
Extra Virgin Olive Oil: 120cal
Fat: 14g
S.Fat: 2g
Bacon grease: 116cal
Fat: 12.8g
S.Fat: 5g
Cholest: 12.3mg
Sodium: 19.4mg
Unsalted butter: 102cal
Fat: 11.5g
S.Fat: 7.3g
Cholest: 30.5mg
Sodium: 1.6mg
Protein: 0.1g
Soft Margarine: 102cal
Fat: 11.2g
S.Fat: 1.6g
Sodium: 100mg
Carb: 0.2g
Protein: 0.1g
Granted, this website doesn’t track Mono- Poly- and Un-saturated fats, but you get the idea. I’m not telling anybody to take the butter and oil out of your diets and replace it with bacon fat. I’m just saying to be a little more open-minded to the deliciousness that can happen in your mouth. Besides, you bought that bacon. It comes with free fat. Why are you throwing it away? Don’t be wasteful; be more delicious.
10 Foods You Didn't Know You Could Freeze
1. Butter
2. Nuts
3. Block Cheese
4. Baked Goods
5. Milk
6. Flour
7. Pesto
8. Herbs
9. Cream Cheese and Sour Cream
10. Jam
Click the above link to learn how!
