Month: May 2011

Taco Truck Chorizo Sopito

Anything “taco truck” grabs my attention these days. We have a great taco truck here in Detroit, Jacques’ Tacos, that I try to stop by on Saturday afternoons. Just to the south of me in Columbus, Rachel Tayse, of Hounds in the Kitchen, recreated a recipe for one of her favorite taco truck creations from […]

“Sous Vide” Cooking:  The Basics

“Sous Vide” Cooking: The Basics

“Sous-vide” is fashionable French for a method of cooking that involves longer cooking times at lower temperatures and reduced atmospheric pressures. It means, literally, “under vacuum.” Commonly, food is sealed in plastic vacuum bags and cooked at temperatures well below the boiling point of water for dozens of hours, although the particular parameters vary widely with the food to be cooked. The point, really, is that the equipment involved is capable of finer automated control of those parameters than your conventional range, oven, and/or microwave, and the quality and flavor of the natural ingredients can be vastly improved—without sacrificing safety—by using it.

Gigantic DIY Ultra-large Format Film Camera

Gigantic DIY Ultra-large Format Film Camera

Searching for a way to enlarge some 8″x10″ prints without going digital, photographer (and close friend) Darren Samuelson decided to forego using an enlarger and instead built a gigantic ultra-large format camera capable of taking pictures on 14″x36″ X-Ray film. Taking over six months to complete, when fully extended the enormous hand-made bellows camera is […]