Author Archives: Matthew

Gastrokid Glossary: The Maillard Reaction

Named after the scientist Louis-Camille Maillard, this chemical reaction is what’s responsible for so much of the deliciousness in this dish (and any other dish that gets brown under heat; brown is the color of caremilization and flavor). Under high … Continue reading

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Toulouse Sausages Cooked in France

It's vacation time for one half of the Gastrokid cabal and we're eating our way through the delights of Languedoc in southern France. Already Dylan has turned his back on crevettes (declaring his allegiance to a life without prawns) which … Continue reading

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The Observer Reviews Gastrokid Cookbook

Hot on the heels of New York magazine along comes the Observer (the London one) with an extended excerpt from the Gastrokid Cookbook. They have some nice words to say about the work Hugh and I have been putting into … Continue reading

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Gastrokid Cookbook – Dylan Responds to Hugh’s Chicken Photo

Dylan was leafing through the Gastrokid Cookbook this morning and came across Hugh's very amusing picture of a chicken. "I can draw a better chicken than that," Dylan said. And here it is. Hugh….we might have another illustrator to call … Continue reading

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Gastrokid Glossary – Keep it Dry

We’re always on the lookout for things to keep the kids occupied while we’re trying to throw together the family meal. And that’s why it helps to get them involved in some of the prep work. Why not have the … Continue reading

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Pizza Pulse – Would You Pay $5 for a Slice?

Di Fara Pizzeria in the Midwood section of Brooklyn charges $5 a slice and has folks lining up around the block to get some. It's yet another chapter in the saga to identify New York's best pizza. Our kids love … Continue reading

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Gastrokid Glossary – Emulsify

Emulsify is a fancy word for mixing two liquids that don’t want to combine, such as oil and vinegar. While you’ll never get them to blend into each other, you can break them down into tiny bubbles that will approach … Continue reading

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Gastrokid Cookbook Analyst Advises: Buy Buy Buy!

When Hugh and I first started this blog we already had a book in mind but we had no idea whether our slightly unhinged idea of documenting our adventures in cooking for our kids from Los Angeles and Cardiff respectively … Continue reading

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Gastrokid Glossary – Burrata

This specialty cheese ball takes its name from “burro” which means butter in Italian. Its outside skin is made from stretched mozzarella and its center is filled with fresh cream and unspun mozzarella curds. – Matthew Find more Gastrotips like … Continue reading

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The Gastrokid Cookbook: Faux Pastor

The taco is our household’s favorite way of using up leftovers: any little bit of last night’s protein (be it fish, chicken, pork, beef) can be chopped up, seasoned in a vaguely Mexican manner, and then served with fresh chopped … Continue reading

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