The City Cook, Kate McDonough, often rambles her way to an interesting column, and today's was definitely a winner.
When I left The Sacramento Bee, one of the notes I stuck on my calendar was to keep an eye out for Nathan Myhrvold's cookbook that was in the works. Well, it took three more years, and at $625 for the six volumes, I had neither the budget nor the time to review it when it finally did appear. But I've been keeping up with the press on it, and it's been interesting.
Here's a bit of what Kate had to say today:
In a Q&A about his book in Fine Cooking magazine, Dr. Myhrvold included a recipe from Volume 5, this one for a hamburger. It requires (his words) "...a bun toasted in beef suet; the glaze on the bun is made from suet, tomato confit, beef stock, and smoked salt. Then comes layers of maitake mushrooms and sous vided (Me: is that even a verb?) romaine lettuce that's been infused with liquid hickory smoke. Next, a vacuum-pressed tomato, a slice of cheese made from Emmental, Comté, and wheat ale; and a beef short rib patty that's been ground to vertically align the grain. Next a layer of cremini mushroom ketchup with fish sauce."
Reading this made me want a peanut butter sandwich.
To read the full item, click here.