March 12, 2018
Eggs boiled for 30-second intervals from 0 to 12 minutes
Today he's opening a big-time sausage hall in downtown San Mateo, California.
Below, the menu.
His history includes a stint in Cook's Illustrated's test kitchen, a perfect proving ground for would-be geek cooks.
I recall (I think I recall it; it could be discovered rather than recovered memory — but I digress) reading his pieces in the magazine and marveling at their borderline insanity and obsessiveness.
I'm a huge fan of the borderline insane and obsessive, in case you hadn't noticed....
I see you smiling there, south of Atlanta....
March 12, 2018 at 10:01 AM | Permalink
I’m so excited about Wursthall. It’s in my back yard!!!
Posted by: tamra | Mar 15, 2018 4:08:53 AM
As soon as I saw the eggs, I thought Kenji. I have his cookbook and do a lot of sous vide cooking. He experiments so I don't have to!
Posted by: Greg Perkins | Mar 12, 2018 9:05:54 PM