I thought these two recent links from Laughing Squid went together well.
How to properly cut and serve different cheeses – Laughing Squid Anne Saxelby, the resident turophile of Saxelby Cheesemongers in New York City, gave an informative Epicurious lesson on how to properly “cut the cheese”. All jokes aside, Saxelby, who has a long history working with artisanal cheese, offers helpful tips on not only cutting but appreciating and serving different varietals from all over the world.
How to make just about every shape of bread – Laughing Squid Peter Endriss, the head baker at Runner & Stone in Gowanus, Brooklyn partnered with Epicurious to offer a rather comprehensive tutorial in shaping a variety of different bread. Included in this list are simple loaves of bread and rolls along with such tasty treats as brioche à tête, pretzels, bagels, English muffins, challah, chapeau, and even a pizza crust.
Watch a Korean chef make the perfect tornado omelet – The Awesomer We have a hard enough time making omelets that don’t break apart on us when folding them over, but this Korean chef makes it look easy to create one with a swirled design that looks like a tornado.
Ingredients. — Thin cold toast, thin slices of bread-and-butter, pepper and salt to taste. Mode. — Place a very thin piece of cold toast between 2 slices of thin bread-and-butter in the form of a sandwich, adding a seasoning of pepper and salt. This sandwich may be varied by adding a little pulled meat, or very fine slices of cold meat, to the toast, and in any of these forms will be found very tempting to the appetite of an invalid.
Don’t forget your five portions of fruit and veg.
The value of a banana: understanding absurd and ephemeral artwork – The Conversation In September, the Guggenheim Museum in New York acquired Maurizio Cattelan’s Comedian by anonymous donation. … Comedian reignited a set of questions that seem to flare up with some regularity: what makes something a high-priced artwork when another, seemingly identical, object is not?
A video from The Kid Should See This that I’ll definitely be making sure my kids see. They love all these ‘hacks’, but they aren’t all what they seem. #gross
Maria Popova at Brain Pickings has found an excellent cookery book, Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art by Caitlin Freeman (amazon.com, amazon.co.uk). Particularly taken by the Rothko dessert.