Rufus Blooter

or possibly moron food safety: I'm really not bothered. I have never gotten sick from my own cooking and very, very rarely from restau...

I don't remember where I found this chart [apologies, kudos, and thanks to the originator] but it illustrates a key concept in cooki...

For Thanksgiving this year I cooked the turkey breasts sous vide, to rave reviews and enthusiastic overconsumption. For years I've been ...

I wanted to make a nice chocolate dessert for one of our Thanksgiving guests who is highly nut-allergic but I could not find any brand of ch...

In for a penny, in for a pound: went to Covent Garden last night to see our first opera and pulled out all the stops. We aimed for maximu...

I've identified a key management skill: Tactical Forgetting. There are some things a manager doesn't need to know, and if a team acc...

In honor of JustJoeP , some wildlife photography. (1) Get tasty caterpillar for youngsters. (2) Test voltage. Why yes, we DO want ...

http://xkcd.com/1252/ Two problems. XKCD perfectly describes one, which is that a relative risk increase is just about useless if yo...

Next post will not be about cooking, I promise. Beef Short Ribs, Again After the highly successful 72 hr, 55C shortrib trial, I deci...

with chicken and cheddar I found this here: http://www.thewednesdaychef.com/the_wednesday_chef/2008/08/heston-blumenth.html and it...

Trying to get a suitably chocolatey ice cream is like doing titration quickly. You want to worry yourself that you've gone too far in or...

                Bought some beef short ribs from Elsco . 2 slabs. Both left on bone. Trimmed one.       Then smoked the trimmed one...