Four Pounds Flour Snapshots

Quick photos and small bites by FourPoundsFlour.com
New Blog: The Savage and the Sage

Salt-rising bread: it’s made with botulism! Since January, I’ve been working with an intern, Jill Paradiso. She has been helping me with my book (recipe testing and research, amongst other projects).

New Blog: The Savage and the Sage

Salt-rising bread: it’s made with botulism! Since January, I’ve been working with an intern, Jill Paradiso. She has been helping me with my book (recipe testing and research, amongst other projects).

Please watch this video in Japanese on how MSG is made. Unless you speak Japanese, you probably won’t be able to understand it, but it will make you feel happier inside. There’s a panda.

A few photos from my visit yesterday to Kara Walker’s installation at the defunct Domino’s Sugar Factory in Brooklyn. The “sugar babies” melted in last week’s 90+ degree weather. The exhibit, titled “A Subtlety,’ closes today. 

Podcast: We are SWEET on You: Sugar, HFCS, & Artificial Sweetners

Podcast: We are SWEET on You: Sugar, HFCS, & Artificial Sweetners

Hey, hey! Another podcast from MSG! While we’re taking a break from our live shows these summer months, we wanted to give you something to tide your over. This week’s podcast is all about sugar & sweeteners! And we spend a bit of time talking about artist Kara Walker’s piece at the Domino Sugar Factoryin Brooklyn. Today is the last day to see it, as well as the factory itself, which is being…

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c-ology:

cooldelajae:

*Jumps into time machine*

SURGE!!!

and Fruity Shaped Trix!!

(Source: fuckablogname)

Podcast: Sriracha, Ghost Peppers, and The History of Heat

Podcast: Sriracha, Ghost Peppers, and The History of Heat

This month on the Masters of Social Gastronomy podcast, we break into the secret world of hot peppers to pull back the curtain on everyone’s favorite Rooster-branded hot sauce and the worldwide affection for spicy, spicy food.

Follow Sriracha from its humble baby-food-jar beginnings to its current status as a Tabasco-challenging juggernaut. We’ll take a behind-the-scenes look at its California…

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Taste Asia is an enormous two day food event in Times Square. Free and open to the public, it’s featuring cooking demos from Japan, Korea, India, and China. I’m going Wednesday afternoon, although I’m going to miss the free mochi. Life is pain.

Taste Asia is an enormous two day food event in Times Square. Free and open to the public, it’s featuring cooking demos from Japan, Korea, India, and China. I’m going Wednesday afternoon, although I’m going to miss the free mochi. Life is pain.

When the Grown Up Ladies Act Like Babies

image

I found this song, a big hit of 1915. It’s from the musical “Dancin’ Around” which Al Jolsen starred in on Broadway. It came into my life because the first famous Indian chef in America, Prince Ranji Smile, his wife was in the chorus. You can listen to the song here, and I encourage you to do so, because the lyrics contain gems such as “And though they may be 43, Oh how I want to bounce them on my knee.”

I realized this song reminded me of the Sexy Santa baby talkin’ Christmas song Alison Brie sings in Community, which is asking the question “Why are grown up ladies acting like babies sexy?”

Why is the world weird?

explore-blog:

An audience appreciation is only going to be periodic, in the best of times. You fall in and out of favor continually. I don’t think it should be something one should be looking for. I think you should turn around at the end of the day and say, “I really liked that piece of work,” or “That piece of work sucked!” – not, “Was that popular or wasn’t it popular?”

The wonderful Blank on Blank – who gave us John Lennon and Yoko Ono on loveDavid Foster Wallace on ambition, Janis Joplin on creativity and rejection, and other gems – bring us David Bowie on Ziggy Stardust.

Complement with the story of his iconic character and Bowie’s reading list.