Issue No. 39: Controlled Rot – Vintage Seafood

Nearly every great traditional food involves some amount of controlled decay. Wine, beer and cheese are the examples we’re perhaps most familiar with. These are foods whose raw ingredients have been fermented and curdled—decayed, essentially—under a watchful eye. The controlled rot turns them into something even more delicious. Can the same be done with fish? […]

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Issue No. 32: Bluegrass Soy Sauce

Pop Quiz: what’s Kentucky’s biggest foreign export? Horses? Bourbon? Coal? Nope. It’s barrels. Specifically, used bourbon barrels. Most are shipped to Scotland where distillers use them to age scotch. Fifteen years ago, there weren’t too many other people interested in buying the used barrels. But since then they’ve come into vogue. Suddenly it seems like […]

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Issue No. 31: Wood Fire Roasted Piquillo Peppers

In the last two decades, piquillo peppers have taken the culinary world by storm. From nowhere they became the darling ingredient of chefs across the world, including Michelin-starred gastronomic titans Alain Ducasse and Ferran Adria. What’s different about piquillos from nearly every other vegetable making it big time (I’m talking to you, kale) is that […]

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