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| fat fatty , plump redhead , blunt trauma, fatty infiltration of liver , digital photography, cardiac disorders, predominant fatty acid, low aft diet, malignancies, types, /body, biology, nanotech, news, fat girls pics , 2008, online, definition, rda, hydrogenated oils, health alerts, organism, | Simpson says that when you hermetically seal the meat in a pouch and cook it at a slightly lower temperature, its tough connective tissue breaks down and the result is a more tender steak. But for now, at least, he's not calling attention to his Uncle Ben–like methodology. Fork's kitchen also sports a device called an Antigriddle, which can cold-sear or spot-freeze just about anything. Its wonders aren't mentioned on the menu, either. heart trouble I imagine many chefs would be eager to tout their trendy chem-lab-like workrooms. Simpson, for the heart trouble moment, is using the old-fashioned method of getting to his customer's hearts: He's going through their stomachs. And there's nothing subtle about his route. Fork's current menu features pork confit (served with beluga lentils, baby carrots, and bacon for $19) and a seared duck breast entrée that the kitchen markets as "BBQ" ($22). |
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| In the 16-month lull between selling Blue Onion and opening Fork, Simpson was seduced by science. Molecular gastronomy, a movement among food scientists to put cooking methods (not cooked foods) under a microscope and dissect them, is back from the '80s like so many bad haircuts and garish belts. So when Simpson seized the 2008 Capitol Hill space formerly occupied by the Greek restaurant Bacchus, he 2008 invested not only in white tablecloths but also in some newfangled gadgetry. You won't see the current food-circle buzzword 2008 "sous vide" anywhere on the menu, but the New York strip steak, served recently with sunchoke puree, braised red chard, and black trumpet jus ($21), is prepared using this spruced-up boil-in-a-bag technology. You won't see the current food-circle buzzword "sous vide" anywhere on the menu, but the New York strip steak, served recently with sunchoke puree, braised red chard, and black trumpet jus ($21), is prepared using this spruced-up boil-in-a-bag technology. |
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