Category Archives: food science

Rabbit Brats with Curried Cole Slaw

Bratwurst is traditionally served with Sauerkraut, which is fermented cabbage.  I really wanted to make some Brats and Sauerkraut but most recipes require 2-3 days for the cabbage to soak in all the brine.   So I opted to make a coleslaw which can be made in less then an hour.  However as I was cutting up the cabbage I thought it might be interesting to add more spice to the dressing.  Before I knew it I was making a curried coleslaw by chance.  It worked great with the Brat, which I cooked by simmering them slowly in beer and topping it with a spicy beer reduction.  Recipe below – Continue reading


Smelly Tomato = Delicious Tomato

The seasonally available tomato: a delight and a rarity. We demand fresh tomatoes year round, and most of the year round that means bland, mealy fruit confetti for side salads. In a fairly standard description of how to harvest and handle tomatoes, one sinisterly named Bio & Ag Engineering School’s  guidelines gave the following ideal handling times: Tomatoes harvested at the immature green stage, a stage they assure will produce fruit indiscernible from vine ripened fruit, can be chilled and stored 21-28 days. And that’s before you buy them. Gross. Horticulturalist Harry Lee described the problem to NPR:

Growers are simply not paid to produce good – great-tasting tomatoes. They’re paid for how many pounds of red objects they put in a box, and there’s a disconnect, I think, between the consumer and the grower, and there’s no financial incentive for them.

So what made mine (pictured) taste so good? Continue reading