Joe Ray

Seattle

Food and Travel Writer at Freelance

Food & travel writer. @Wired kitchen gear reviewer. Migrating away from here. Mastodon: @[email protected] Threads: @Joe_Diner FB: @joe.diner

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Articles

MSG Is (Once Again) Back on the Table

3 days ago | technewstube.com | Joe Ray

Monosodium glutamate has a poor reputation in the US, which is both unfortunate and based on misinformation. A spate of new cookbooks highlighting its powers is here to awaken our senses.
MSG Is (Once Again) Back on the Table

3 days ago | wired.com | Joe Ray

All products featured on WIRED are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. Making a recent dinner, my wife Elisabeth put together Sohla El-Waylly's “hot and tingly” smashed cucumber salad, a wisp of a recipe that combines favorite ingredients like cukes, chili crisp, salt, sugar, and rice vinegar, along with something less commonly used in our household, MSG.
A Visit to Tokyo's Blue Lug, the ‘Best Bike Shop in the World’

5 days ago | technewstube.com | Joe Ray

Tech News Tube is a real time news feed of the latest technology news headlines.Follow all of the top tech sites in one place, on the web or your mobile device.
A Visit to Tokyo's Blue Lug, the ‘Best Bike Shop in the World’

5 days ago | wired.com | Joe Ray

My Sunday bike group has a couple little factions in it, but the longer I spend with them, the more their bike-nerd affiliations become apparent. There's the people sporting the caps and vests of the bike shop in Seattle we ride out of, the people who wear spandex and the people who don't, but the one group it took the longest to figure out were the Tokyo bike shop devotees.
A Visit to the ‘Best Bike Shop in the World’

5 days ago | flipboard.com | Joe Ray

1 hour agoAmid war cries and triumphalism, empathy, pluralism and our very humanity are slipping away. On the night of May 6, India went to bed. In the morning, we were at war. When I woke up on Wednesday at about 4:30am to use the bathroom, the glow of my phone screen caught my bleary eye. Still half asleep, …
Do You Need a Fancy Bread Knife?

3 weeks ago | technewstube.com | Joe Ray

A $450 serrated knife may slice a loaf just as cleanly as one that costs less than $50. But the benefits of the more lavish blade—quality, ergonomics, sheer prettiness—might make it worth the expense.
Do You Need a Fancy Bread Knife?

3 weeks ago | wired.com | Joe Ray

If you buy something using links in our stories, we may earn a commission. Learn more. I'm a big fan of using the right tool for the job in the kitchen. No surprise there, yet I frequently get that FOMO-y feeling that something new or different might be better than what I own. Several months ago, I looked at a set of carbon steel knives made in Oregon by Steelport. They were beautiful, with their blade patina and sculptural wood handles.
If You Like to Get Nerdy in the Kitchen, Try Roasting a Chicken on a Stick

1 month ago | technewstube.com | Joe Ray

Tech News Tube is a real time news feed of the latest technology news headlines.Follow all of the top tech sites in one place, on the web or your mobile device.
If You Like to Get Nerdy in the Kitchen, Try Roasting a Chicken on a Stick

1 month ago | wired.com | Joe Ray

I love thinking about chicken. Specifically, I like thinking about how to cook chicken well. I can trace a line from my Mom's famous sour cream chicken with chives and paprika, to Cook's Illustrated's “easy roast chicken” in its original The Best Recipe, and on to Simon Hopkinson's Roast Chicken and Other Stories, with hundreds of other stops along the way.
¿Pueden los algoritmos, una pantalla táctil y una conexión a internet hacer la tostada perfecta?

1 month ago | es.wired.com | Joe Ray

Hace unos años probé una tostadora con una elegante pantalla táctil, un cerebro informático, un precio desorbitado y una sorprendente incapacidad para hacer buenas tostadas. Una de mis principales decepciones fue que la parte inferior de cada rebanada de pan que metía en la tostadora no quedaba tan crujiente como el resto.