"wired magazine" news and stories

I'm always up for experimenting in the kitchen, and one of techniques that interests me most is Sous-vide, a cooking method in which ingredients are placed in a plastic bag and cooked in water at controlled temperatures. Recently, Wired Magazine published a short article about it that has only furthered my intrigue. The article features former Microsoft Chief Technical Officer Nathan Myhrvold, who has become the Sous-vide expert within the online culinary community eGullet. Myhrvold gives some tips for Sous-vide cooking, and hints that he may release a book about it "someday."

The article inspired me to seek out other Sous-vide resources on the web. I found this Sous-vide blog, and this thread on Cooks Illustrated. If anyone has any experience or tips for cooking this way, please please share!

Source

Well it's Friday again. That means the weekend is almost here. If you're planning on going to your local bar this weekend, take a look at this nifty how-to on bar tricks from Wired Magazine.

Instead of just knocking back a few cold ones and chatting with friends (not that there's anything wrong with that), why not use these new tricks to impress your friends, and maybe make a few new ones. I think it's always great when someone brings something new to the table, so this weekend you can bring something new to the bar!

Source

I found this picture on the Ethicurean, which discovered it on the back page of Wired Magazine's July issue. It creates a pretty compelling visual image of what the food future could look like if scientists continue to walk down the path of major genetic modification. It's fascinating and sort of terrifying at the same time.