OK, OK, I promise I won’t bug you with my off-topic work stuff for a while after this, but I just published a piece about Chef Watson on MUNCHIES: I’m Happy to Have a Computer Help Me Cook Better. The article focuses on the history of cookbooks, which you might find interesting even if you don’t care about Cognitive Cooking. (Reminder: you can request access to the app here.)
You might remember that apart from this blog, my day job as a software engineer has been all about Chef Watson — the app that helps you discover never-seen-before recipe ideas — and I have a couple of announcements to share just in time for the start of the holiday season:
- Back in September, I spoke about the Future of Food at TED. The talk is now available on the TED web site and below:
- We just released a new interface for Chef Watson. You can read all about it here, and sign up here. So go ahead, answer the quick survey, and start making some crazy recipes!
And since this is a Russian food blog and not some sponsored content provided by IBM, here’s a recipe for Eastern European Salmon Kebab. The instructions might need some minor tweaks, but the ingredients don’t sound half-bad:
Four years already! That’s 319 posts, including 167 recipes, 62 restaurant reviews / Red Alerts, and 37 travel posts.
I’ve been thinking for a while about using the metric system to weigh all the ingredients in my recipes. This is what many professional kitchens do, by the way. I long ago abandoned nonsensical cup measurements. I’ve made a reasonable effort to keep using ounces, but when it comes to spices and such, it just doesn’t make much sense. Teaspoons aren’t any more helpful, unless you’re using 1/16 increments.
From now on, I will measure all my ingredients in grams, unless the recipe requires a specific count of a given ingredient (one tomato, two eggs…). Dimensions will be similarly measured in millimeters or centimeters.
Let’s face it: if you’ve tried my recipes, you must already have a scale, and it can most certainly display weight in metric units (please don’t tell me you’re using an analogue model). So this change will only make your life simpler! Because at the end of the day, that’s is what it’s about: simplicity. No measuring spoons, measuring cups, hexadecimal conversions between pounds and ounces. Just put everything on your scale and measure away! Proteins, liquids, flour, cereal, seasoning — no job’s too large or too small!
Happy Paskha 2014! Here are a few suggestions to keep your paschal meal interesting:
- For the first year ever, I’m proud to offer both my Paskha and Kulich recipes in time for Easter!
- Looking for lamb recipes? I have a couple of them still in preparation, but I would recommend the Roasted Leg of Lamb Stuffed with Uzbek Plov, which is perfect for a family meal.
- Or look to the East and try a Lamb Shank Ufa. Even crazier: make a Qurutob, Tajikistan’s national dish!
I feel like I spent all my dinners out eating in Eastern European and other post-Soviet restaurants this year! As is now the tradition, here’s a summary of the places I reviewed, rated on a scale from 0 to 10, and grouped into three categories: recommended (rating > 6), not worth a special visit (rating between 5 and 6), and avoid (rating < 5). While I usually mention decor and service in my posts, only the food is being graded.
2013 was the year of the Manhattan restaurants. Call me lazy, but I figured I might as well review some of the eateries closer to home before venturing too often to Brighton Beach and Sheepshead Bay. The conclusion is that they tend to be better than their Brooklyn neighbors (with one exception that’s so blatant that it can only confirm the rule). This doesn’t really come as a surprise: a restaurant can’t hope to survive long among more discerning diners if it’s got average food and poor service, especially when there are a dozen other joints within a one-block radius. Not that Outer Borough restaurants can’t rate well — look at #1 Uzbek Palace. Continue reading
I wish you all happy holidays! I’m leaving for a 10-day trip to Scotland — no Eastern Europe this time, and even my prospects for a Russian restaurant look very slim. But if you’re still looking for ideas for your dinner parties, or you want to use your time off to try some of my more time-consuming recipes, here are some recommendations from my 2013 posts…
Many of you have probably noticed by now that this is a Russian food blog. But it never hurts to state the obvious once in a while. And to drive my point home, I just bought russianfoodblog.com (note to Google: it spells Russian food blog).
So from now on, and until I get tired of spending my money on not-quite-random-yet-not-quite-necessary domain names, you can access all the contents of this blog using russianfoodblog.com. Like my About page: russianfoodblog.com/about/. Or my reviews of Russian restaurants: russianfoodblog.com/category/restaurants/russian-cuisine/.
Let’s go through the recent posts that truly make this blog a Russian food blog, the Russian food blog, the blog of the Russian food…