.@hels new article on the @TheJoyofCooking business.
As I normally read this column (and you should too), it's really quite odd seeing my name in it.
https://www.newyorker.com/culture/annals-of-gastronomy/the-strange-uplifting-tale-of-joy-of-cooking-versus-the-food-scientist …
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Love the quote about beef. Hopefully this will lead to a series of angry scientist cookbooks so I can make James' whole roast steer
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Devil of a job. Spit-roasting IMO is super inefficient, super costly, super time-consuming and I could live with never doing it again. Anything past the Brazilian method is a consarn waste of time.
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Mallman has a recipe in “Seven Fires” for a spatchcocked whole steer cooked on an iron crucifix at dawn, just fyi
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How do you spatchcock a steer???
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Wow
1:06 PM - 21 Mar 2018
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