Author: Jaime Carrillo

Jaime Carrillo dreams of pizza the way Jiro dreams of sushi. Despite his pretensions about food, his pantry stocked with home made jams and pickles and mad scientist ingredients like xantham gum, he’s not above a weekly dose of drive-thru chili dogs. He’s always thinking of different kinds of food to sous vide, or trying his hands at home charcuterie. Also, he’s very excitable and quick to anger when it comes to food and foodie culture.

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The Daily Tout

Are you intentionally a little haphazard with your cheddar on bread placement just so you can spatula-squish your griddling sandwich to give it a crispy, toasty cheese skirt? Hard and semi-soft cheeses like cheddar, parmesan and Gruyere work best for crisping-up cheese. The milk solids in cheese get good and…More

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The Daily Tout

Richard Nixon loved hamburgers. It makes sense. Burgers were in his blood, flowing through his veins like Heniz 49. His brother Don had a small chain of burger restaurants across California which were of course named “Nixon Burger.” Things got murky when Howard Hughes lent Don a little money to…More

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The Daily Tout

Bread is easily the king of the “simple, yet incredibly complicated” category of cooked foods. Humans have been making it for almost 30,000 years and even the most polished chef can still find pulling a baguette or rolling a boule a daunting task. For bread neophytes among us, there’s Bread…More

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