These salmon burgers are exciting. They mix Asian and Mediterranean flavors together. The flavor of sesame oil is strong, but I did not believe that the flavor was too strong. I found this recipe in my Facebook feed. The New York Times publishes a lot of recipes each week. The current strategy at the New York Times appears to be to find recipes that have the most amount of flavor and the least amount of ingredients.
The New York Times published a recipe from the Sullivan Street Bakery for making no-knead bread. This recipe uses the least amount of everything to make a big loaf of bread in a Dutch oven (or casserole)! The founder, Jim Lahey, at the Sullivan Street Bakery, has also published a cookbook that might include the recipe. The Smitten Kitchen coincidentally showed me this book after I ogled at her Baked Alaska. There is another recipe at the New York Times website for a basic salmon burger.
My grandmother worked in New York City. I am able to think about her when I visit this website. I think about her tablecloth. She introduced me to many things, including magazines and catalogues. I remember going to the deli with my grandmother. This was a great experience. She always had something exciting to eat in her kitchen. I remember going to places to shop, eat, and find delicacies. This is a great website.
According to Escoffier, cooking was originally a French art. The information published by Brillat-Savarin is better than the information published today. A student of Brillat-Savarin should probably believe that there are several important parts of French culture: 1) gourmandism, 2) coquetry, 3) using observations from natural laws to make the intellectual and physical experience of nourishing the body more exciting.
French cookbooks invite people to use science. There is no reason to be superstitious when learning the French art of cooking. I plan on using the ideas of gastronomy to make a recipe from Louisiana more French in the immediate future. Science is a powerful tool in the hands of a gourmand that can work. Brillat-Savarin argues that the root of the word gourmand is not gluttony in English or Latin. Jacque Pepin introduced me to Brillat-Savarin on his Facebook page.
1. “Tuna or Salmon Burgers,” The New York Times Company, accessed February 16, 2017, https://cooking.nytimes.com/recipes/1014051-tuna-or-salmon-burgers?action=click&module=Global+Search+Recipe+Card&pgType=search&rank=8%3Fsmid%3Dfb-nytdining&smtyp=cur.
2. “Salmon Burgers,” The New York Times Company, accessed February 16, 2017, https://cooking.nytimes.com/recipes/7131-salmon-burgers?action=click&module=RecirculationRibbon&pgType=recipedetails&rank=1.
3. Jean Anthelme Brillat-Savarin (Author), M.F.K. Fisher (Translator), Bill Buford (Introduction): The Physiology of Taste: Or Meditations on Transcendental Gastronomy (New York: Vintage Classics, 2011).