I look at way too many food photos for my own good, but I’m always happy when my phone chimes and I see another picture of what’s cooking at Nate Simon’s house.
This past Thanksgiving, Simon, an anesthesiologist, friend and home cook extraordinaire, went to town on some turkey. While he gets his ideas from multiple sources — including his imagination and trial and error — Simon is a big fan of “Modernist Cooking at Home” ($140 list price, $119.32 on Amazon) by Nathan Myhrvold, as well as the modernist-leaning website, “Ideas in Food,” by Aki Kamozawa and H. Alexander Talbot, who also have a hot new book called “Maximum Flavor” ($32.50 list, $20.79 on Amazon, $11.89 Kindle).
I was so impresed with what I saw of his Thanksgiving work, I asked him to explain his various techniques, products and approaches. Simon has a wife and two kids, and as you will see, they eat very, very well.
Here’s what Simon wrote for me (if you blow up your kitchen ruin all your food or lose your job because you obsessed over what follows, we cannot help you):