Gregor's Pub & Grub

That is the question: Whether ’tis nobler in the mind to suffer the pains of outrageous financial misfortune and purchase a sous-vide unit, or to take up arms against this…. okay, that’s enough. Sorry about that. If you can’t tell already, I’m on a food rant today. Target: home cooks using the sous-vide method of [read more...]

What is up with umami? Last night on Bizarre Foods with Andrew Zimmern, Andrew referred to the taste of a soup made with goose gizzards and the puréed bits of a geoduck guts as “earthy, savory…<turning towards the camera> and for those of you in the know, umami.” The gang over at Shut Up, Foodies [read more...]

I’m really torn by this report in Time Magazine. It’s an article about a new process to create fake chicken out of soy protein powder. According to the article the process involves mixing soy protein powder, wheat flour and water. It’s then processed at a particular temperature and viola, goop that has the texture of [read more...]

There is a new trend going on in the food world called Meatless Mondays. Mario Batali, Sir Paul McCartney and others are embracing this concept as a way to reduce greenhouse gases caused by producing meat products, as well as reducing our meat intake. In theory both reasons seem sound. If even a small percentage [read more...]

Ribs. From a fast food place. My favorite quote from the article, John W. Chidsey, chief executive of Burger King Corp., said in February that the company wanted to provide “extreme affordability” with value promotions. He added that the chain “will balance those offerings with a strong, indulgent product pipeline that includes Steakhouse XT, ribs, [read more...]