► I love the title of this blog post on the Food & Wine Blog --"So, I got this fish from H-Mart..."

Go take a look at the fish Greg brought home and see what he did with it. Maybe you can tell him what the fish, which H-Mart calls palmburo, is.

► John Lancaster's New Yorker review of Nathan Myhrvold's (six-volume, 2,438-page) Modernist Cuisine provides an excellent and concise history of the movement otherwise known as molecular gastronomy. Alton Brown, at this Hippodrome appearance emphatically made the same point as Lancaster does: all cooking is molecular. Lancaster prefers the term modernist cuisine:

That is why the term “modernist cuisine” is so handy. When modernism arrived in the arts, it marked a dual break: a rupture within the history of the art form and a splitting off between advanced practitioners and the general public—between the popular and the serious. That’s what is happening in cooking, and the idea of it as a modernist revolution is a clarifying one, not least because it helps explain a distinction in the high-end restaurant business.