Kommentarer til Nordic Food Lab http://www.nordicfoodlab.com Tue, 15 Nov 2011 23:11:20 +0000 hourly 1 http://wordpress.org/?v=3.3.1 Kommentar til fish sauce af The Nordic Food Lab, Where Science Creates Tradition http://www.nordicfoodlab.com/2011/10/fish-sauce/comment-page-1/#comment-41 The Nordic Food Lab, Where Science Creates Tradition Tue, 15 Nov 2011 23:11:20 +0000 http://www.nordicfoodlab.com/?p=441#comment-41 [...] into fish sauce, similar to ancient Roman garum, but employing a local species. The Nordic Food Lab blog reports that the very same batch I saw (begun on June 12, 2011) was enroute to Harvard for chemical [...] [...] into fish sauce, similar to ancient Roman garum, but employing a local species. The Nordic Food Lab blog reports that the very same batch I saw (begun on June 12, 2011) was enroute to Harvard for chemical [...]

]]> Kommentar til pork-bushi af The Nordic Food Lab, Where Science Creates Tradition http://www.nordicfoodlab.com/2011/10/pork-bushi/comment-page-1/#comment-40 The Nordic Food Lab, Where Science Creates Tradition Tue, 15 Nov 2011 22:31:34 +0000 http://www.nordicfoodlab.com/?p=438#comment-40 [...] opened one container to reveal pork bushi, a twist on the Japanese delicacy katsuobushi (dried, fermented and smoked bonito), which is one of [...] [...] opened one container to reveal pork bushi, a twist on the Japanese delicacy katsuobushi (dried, fermented and smoked bonito), which is one of [...]

]]> Kommentar til distilled chicken af Aroma « Post Modern Cuisine http://www.nordicfoodlab.com/2011/10/distilled-chicken/comment-page-1/#comment-21 Aroma « Post Modern Cuisine Thu, 10 Nov 2011 02:39:28 +0000 http://www.nordicfoodlab.com/?p=564#comment-21 [...] the Nordic Food Lab put out a post called “distilled chicken”.  This contraption uses an old-school pressure cooker, some tubing, iced water, and [...] [...] the Nordic Food Lab put out a post called “distilled chicken”.  This contraption uses an old-school pressure cooker, some tubing, iced water, and [...]

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