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Nils & Dave

Nils Norén

Dave Arnold

8 Comments

8 responses so far ↓

  • david // August 6, 2009 at 1:06 am | Reply

    couldn’t find a link to email you so i’m posting this here

    here’s a link to some interesting stuff to be used by burgeoning kitchen scientists…

    http://www.popsci.com/scitech/gallery/2007-10/kitchen-gadgets-bonanza

  • Courtney Myers // October 20, 2009 at 2:28 pm | Reply

    Hi!
    I never saw photos from when me + Dion came to take the SKOAL shots?! I want to see them!
    Best,
    Courtney :)

  • bookgrrrrl // December 18, 2009 at 11:36 am | Reply

    hey y’all – i found your blog through the article in salon and am so glad!! in the interview, you referenced a pressure-cooker garlic technique – were you talking about desensitized garlic? and do you know how to prepare it? i’ve been on a quest for quite some time to discover the alchemical secret of this magical transformation, but to no avail. any chance you’ll be sharing information about this soon? i’m dying to know!!

    • Dave A // December 18, 2009 at 6:54 pm | Reply

      Hi Bookgrrrl,
      What we do with the garlic is to pressure cook whole cloves in water or milk. Once they are pressure cooked they will not get their sting back even if you add raw garlic to them. Pressure cook at 15 psi for 15-20 minutes.
      If you roast garlic and eat a lot you will smell like it the next day. Not with a pressure cooker.
      If you blanch whole cloves in water and puree them they won’t get hot, but if you then add raw garlic, the whole puree will get hot. Not pressured cooked garlic.

      • bookgrrrrl // December 19, 2009 at 12:42 am

        thanks so much for the information, dave! i have a whole group of friends that loves desensitized garlic – first i’m going to amaze them by serving some at my next cocktail party, and then i will share your formula (with proper credit given, of course).

        i look forward to following your blog and reading more about your culinary adventures. thanks!!

  • Shelly // December 18, 2009 at 1:38 pm | Reply

    Great site! We’re thoroughly enjoying reading your posts, and linked to one of them today at Food News Journal. Keep it up…we can’t wait to read more!

  • Sean // December 29, 2009 at 12:19 am | Reply

    David,

    I was a juicer at Tales this year, and after some research I’ve come across a question that few could answer. I read that “Cinnamon lowers the rate of cellular respiration in yeast.” ( http://en.wikipedia.org/wiki/Cinnamon ) While wikipedia is not the most scholarly of resources I was wondering what introducing cinnamon to something fermenting would do. Would this just slow alcohol conversion or could there be a benefit? I’m especially interested as I’ve begun distilling recently and am always looking to experiment. Thanks.

    • Dave A // December 29, 2009 at 3:21 am | Reply

      Hi Sean,
      I had never heard that before. I’m going to see McGee in a couple of days. I’ll ask if he knows anything.

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