Liked How to Make Miles Davis’s Famous Chili Recipe (

In his autobiography, Miles, Davis wrote that in the early 1960s, “I had gotten into cooking. I just loved food and hated going out to restaurants all the time, so I taught myself how to cook by reading books and practicing, just like you do on an instrument. I could cook most of the great French dishes—because I really liked French cooking—and all the black American dishes. But my favorite was a chili dish I called Miles’s South Side Chicago Chili Mack. I served it with spaghetti, grated cheese, and oyster crackers.”

via Jason Kottke
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First it was the ultra triple mega chocolate Easter machine cake

Now the Tim Tam cake decorated with KitKats. Browwyn, you do decadence well.

Liked All the Ways Not to Waste Your Citrus Peels (The New Yorker)

One strategy is to make citrus kosho, the Japanese fermented condiment. (I do this following the method of Jori Jayne Emde, a virtuosic fermenter: she grinds the peels in a spice grinder with chilies and salt, sprinkles the mixture with a little orange juice, then lets it cure.) A more straightforward strategy is to let the peels dry out. This can be accomplished by putting them on a baking sheet by the window, or outside on a fire escape, or in an oven turned on very low. The goal is for the peels to become dry enough that they can be ground into a powder using a spice grinder or a mortar and pestle.

Bookmarked The Science of Sourdough Starters (Serious Eats)

The abridged version of the process goes something like this: mix equal parts flour and water in a jar and wait. Take some of that pasty sludge out and discard it; stir in more flour and water, and keep waiting. After some period of time repeating this process over and over, you produce a bubbling, doughy-gooey mass that rises and falls with some predictability. Over time, this mixture contains the proper collection of yeast and bacteria that can leaven bread and bestow that distinctive tangy, creamy flavor and light texture that we know and love—it becomes a sourdough starter. In exact terms, we say a starter has fermentative power—the ability to convert sugars into products like ethanol, carbon dioxide, and organic acids.

Tim Chin provides both the short and long version associated with sourdough starters.