Table of Contents Forums Dictionary Recommended Reading Marketplace Giftshop What I Ate Michael's Blog
Latest Post on Michael's Blog: Prevent Windows 10 Professional from rebooting my computer in the middle of the night
Recipe File
Equipment & Gear
Recently, I received a wireless thermometer from Thermoworks to try out. Their newest product is called Smoke and is specifically designed to help people barbecue and smoke food at home. Smoke has two parts - a base unit (which takes two of Thermoworks standardized Pro-Series probes) and a wireless receiver unit - which lets the user track the air temperature and the food temperature without going outside to the smoker.
Thermoworks is selling the Smoke at $99 and this would definitely welcome tool for anyone who likes to slow cook food outside.
These days when I reach for a spatula to turn food in a pan, I've been finding myself grabbing the GastroMax Slotted Turner more often than not. Tina bought this spatula for me after months (or maybe years) of listening to me complain about our various spatulas. After buying the GastroMax Turner, my complaining has stopped.
Kitchen Notes
One of the most embarrassing moments of my life involves baking muffins for a visitor in my apartment back in April of 2007. These "muffins" I was making actually had to be good, not the barely eatable non-sense I usually made. Having no other game plan I threw something together, prayed, and dished out my questionable muffins to my guest. What a bad host I am! That day, I thought really hard... so what exactly are baked goods? We say "pie crust, muffin, cupcake, coffee cake, puff pastry, and croissant", but do we know what they actually mean? Michael Ohene is an electrical engineer by profession with an interest in the modeling and classification of artistic disciplines including: baking, knot tying, and floral design. At the heart of his research at www.whatsthesequency.com he demonstrates the ability to transform random logic into more accessible visual logic.
What do professional cooks use to form the base of many flavorful sauces, while many home cooks simply discard and wash down the drain? The answer is fond. How could two groups of people treat the same thing so differently: one as a bother, the other as a boon? A little culinary knowledge is all it takes to incorporate the wonderful substance that is fond into all your home cooking.

Christopher Allen describes himself as "an archaeologist of flavor". He relentlessly digs deep to discover the missing ingredient to make his dishes Smithsonian-worthy.
About CfE Contact User Agreement Privacy Policy FAQ's In the Press Write for CfE