Hyperdecanting Max Effgen, May 14, 2012 Or how to make 20 Buck Chuck… A friend, who works for Myhrvold’s Intellectual Ventures, mentioned this “hyperdecanting” method in passing — over beers. He had not tried it. I was intrigued. I now consider myself a budget oenophile and enjoy surprising friends with how good a decanted bottle of… Continue Reading
Kefta that takes me back to Morocco Max Effgen, November 5, 2011 Somewhere where the Middle Atlas meets the Sahara in Morocco, I discovered kefta, a lamb meatball. The restaurant was a porch across from the bus station. The sheep heads for the recent cull were hanging from wall. Each had several trails of clotted blood streaming from them. The kefta was… Continue Reading
Dijon, the mustard Max Effgen, September 28, 2011 I turned the bottle of Grey Poupon around and saw that there was sugar in the list of ingredients. It did not seem right. That cannot be right. This was mustard. Dijon. I started doing some research. This was 6 months ago. Turns out that Dijon mustard has been regulated… Continue Reading