Filleting fish isn’t as hard as you think it is. Photo credit: Vicky Wasik / Serious Eats
Cheers to the weekend! Now’s the time to settle into a laid-back rhythm and catch up on all the best food stories and most interesting food news on the web. For your perusal, here’s a thoughtfully-curated selection of stories that we loved reading this week.
- From spotting a fresh fin fish at the supermarket to diligently removing pin bones, here’s everything you need to know about filleting a fish. [Serious Eats]
- It’s possible to make a home-brewed drink that looks and drinks like a latte. You don’t need an espresso machine, and milk’s not even necessary. All you need is one secret ingredient. [ChefSteps]
- Here’s proof that the restaurant landscape has become all about chefs building relationships with other chefs around the world. San Francisco chef Corey Lee is opening a new restaurant, In Situ, where he will offer exact copies of famous dishes from renowned chefs around the world (with their permission, of course). The restaurant, which will be inside the San Francisco Museum of Modern Art, will feature dishes from the likes of Alice Waters, Thomas Keller, and Rene Redzepi. [Wall Street Journal]
- Without Märzen, we wouldn’t have Oktoberfest, yet it remains a beer style that’s little-known in the American mainstream. Get to know what defines Märzen, along with several examples of this beer style at its best. [Food Republic]
1 comment
My cousin encouraged I might like that web site. He or she was once altogether correct Entertainment. This article really manufactured my morning. You can not think about exactly how lots time period I had put together spent in this info! Appreciate it!