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March 31, 2010

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Mike W.

I'm sure he could have talked about rice for far more than 5 minutes. My understanding is that in Japan, sushi chefs spent multiple years just working on learning how to make the rice perfectly.

Carolyn Jung

Very true, Mike W. I just talked to a Japanese chef who said that at his first restaurant job in Japan, he was only allowed to wash the windows and floors for the first six months. He wasn't even deemed worthy enough yet to step inside the kitchen to wash the dishes!!

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  • Serious Eats
    Serious Eats is another blog which plants its stake, and its steak, in the fertile land where food meets science. There is lots of great material here, much of it by J. Kenji Lopez-Alt, or Kenji. If you like FeedMe, you will like Serious Eats.
  • Cooking for Engineers
    What do you get when you apply the engineer's mind to the kitchen? Straightforward, practical recipes and tips and a passion for simplifying without sacrificing quality.
  • Harold McGee, the Curious Cook
    Did this guy invent kitchen science? Not really but he pioneered it. I 'love' this stuff.
  • FoodGal
    Carolyn Jung, a great Bay Area food writer, discusses restaurants, food events, ingredients, and what she's cooking. Heart, fun, and food!

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