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Food

Gift Guides

Gift Lab: Indoor Grilling Made Easy with the Flipside Stovetop Grill

June 28, 2016

Louise Gift Lab

 

Product:

Flipside Stovetop Grill

Research:

As the Inventory Planner for our Tabletop category, I am usually one of the first to get a sneak peek at the new items being added to our assortment of kitchen and cooking tools. When NéQuana, our tabletop buyer, showed me the Flipside Stovetop Grill, she thankfully noticed when my eyes lit up and offered to let me take it for a spin.
I’m a lifelong New Yorker, which means not only do I not currently have my own outdoor space, I have never had my own outdoor space. I dream of one day having a space to grill outside, but given that that time is still in the future (and that even when it happens, there will still be winters), a grill pan has been on my kitchen wish list for a while. I was particularly drawn to the Flipside Stovetop Grill because it is wide enough to cover two burners, and being able to cook in larger batches is always appealing to me – doing multiple rounds in the same pan is a pain, messy, and the first batch gets cold while subsequent batches are being cooked. When it was pointed out to me that the “Flipside” of the grill pan acts as a griddle, I was sold. It came home with me that very night.

Hypothesis:

MY LIFE WILL NEVER BE THE SAME.

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Uncommon Knowledge

Uncommon Knowledge: Why is Hot Food Hot Cuisine in Hot Countries?

May 23, 2016

40220_uk52316Mexican, Caribbean, Indian, Thai…if you connect the dots of spicy cuisines around the globe, you’ll find that sizzling seasonings like chili peppers have something in common: they’re found in the favorite foods of hot climates. At first, maybe that doesn’t make sense. If it’s already hot, why eat something that might make you sweat? But then you realize that perspiring is nature’s way of cooling you off. Capsaicin, the compound in peppers that gives them a kick, also raises your metabolism and causes a slight rise in body temperature, inducing sweating. Catch a breeze, and just chill. If that doesn’t convince you to tuck into some pad Thai, vindaloo, or chile rellenos, there’s another reason to spice things up in hot weather: spicy food acts as an appetite stimulant, counteracting the tendency to skip meals in the heat. And for the record, these funky Chili Peppers can make you sweat too.

Hot Sauce Set | $48

Uncommon Knowledge

Uncommon Knowledge: What’s the Gold Standard for Sushi?

May 9, 2016

41752_uk050916As much a fine art as a cuisine, Japanese food can be a pricey proposition. Sushi in particular inspires chefs to go to great lengths, pushing the envelope of freshness, presentation, and…price. Sure, the ingredients can be expensive, and sushi preparation isn’t exactly cooking 101, but unusual and extravagant preparations also add a premium. Take for example the current record holder for world’s most expensive sushi: nigiri prepared by Filipino chef Angelito Araneta at his Manila restaurant. Wrapped in 24-karat gold leaf and garnished with diamonds, these five pieces of sushi will set you back 91,800 pesos, or nearly $2,000 USD. Yes, that’s about $400 per piece. At that price, you could fly from Manila to Tokyo and enjoy the equally famous (and much more traditional), 20-piece tasting menu at Sukiyabashi Jiro (about $300). The tiny Tokyo establishment—subject of the fascinating documentary Jiro Dreams of Sushi—is often cited as the best sushi in the world, and President Obama seems to agree after dining there on a state visit in 2014. No gold or diamonds at Jiro’s joint; that would just be fishy.

Sushi Board Set | $75

Gift Guides

Gift Lab: A Salt of the Earth Tastes Our Salts of the World

March 4, 2016

Salts of the World Test Tube Set | UncommonGoods

I’m pushing thirty years old. I know that my favorite type of people are the salt of the Earth, my favorite character in Willy Wonka is Veruca Salt, my favorite hip-hop group is Salt-N-Pepa, my favorite ancient instrument is the psaltery, my favorite town is Basalt, Colorado, and both my favorite taffy and crocodile, are salt water; yet I haven’t the slightest idea what region my favorite salt hails from. One day at the UncommonGoods campus, I voiced this issue over fresh fruit and went back to my desk to find our Salts of the World Test Tube Set. Thanks to the support of my UncommonGoods’ Team, I’m determined to determine the whereabouts of a favorite salt.

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Uncommon Knowledge

Uncommon Knowledge: Do You Have a Taste for Umami?

February 22, 2016

Molecular Gastronomy Kit - Cuisine | UncommonGoods

Many of us in the west grew up believing that our sense of taste had four dimensions: sweet, salty, sour, and bitter. You may recall a day in high school with a diagram of a tongue (probably on an overhead projector) showing a “map” of taste receptor regions (since debunked). Everything we ate was described by some combination of those four dimensions. Culinary case closed, right? Well, chew on this: there’s a fifth distinct taste, called umami in Japanese, long suspected by chefs but only recently confirmed by scientists. Best translated as “deliciousness” or the savory taste, it’s abundant in cured meats, cheeses, mushrooms, and certain vegetables like asparagus. Umami was identified in 1908 by Tokyo University chemist Kikunae Ikeda, who isolated the key chemical, glutamate, from the kelp used in Japanese cooking. Glutamate has since gotten a bad rap thanks to being part of the compound monosodium glutamate (MSG), a flavor-enhancer used in a lot of westernized Asian food. But as western cooks and foodies are embracing umami as the key to a culinary experience that’s more than the sum of its parts, the chemistry of glutamate is key. Glutamate is an amino acid that’s released in food through slow cooking or curing, and scientists think they know why we crave it: evolutionarily, such processes are desirable because they make potentially toxic food safer to eat. And not coincidentally, human milk has the highest concentration of glutamate in the animal kingdom, introducing many babies to the umami taste long before they can appreciate a well-aged Parmesan.

Molecular Gastronomy Kit – Cuisine | $49-65