Looking for a good new food blog to read? Check out Cooking Issues, the French Culinary Institute’s Tech n Stuff blog, written by chefs Nils Noren and Dave Arnold, teachers at the FCI in NY. Critics call it Cook’s Illustrated meets Myth Busters. For example, one Thanksgiving, they created a bionic turkey, which they deboned and replaced the bones with aluminum sprinkler piping filled with butter and duck fat.
Source: Cooking Issues blog
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Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.
~LTG!
