DRY RUB AND (maybe) SAUCE STORE COMING SOON!
Aside from the smart-assed comment at the end, this article, by Joel Stein in Time, is exactly what I think about the whole “eat local” crap that rich chefs (yes, Alice Waters, I’m talking about you) with too much time on their hands have been peddling to unsuspecting foodies for years and, recently, everyone else [...]
Filed under: Alice Waters, Food | 4 Comments »
I will eventually write a real, but amateurish review of this lovely little restaurant, but for the time being, I had the best venison I have ever had outside of New Zealand. The meal was impressive, reasonably priced, and the tiny kitchen puts to shame some of the most highly regarded restaurants in New York. [...]
Filed under: Restaurants | 5 Comments »
One of the things that frustrates me when I try new recipes is the almost universal inability on the part of most cooking editors to gauge correctly the time it takes to complete certain steps in a recipe. I’m not talking about baking a cake, or roasting a chicken; they seem to be able to [...]
Filed under: Cooking | No Comments »
Here is an interesting article by Lesley Balla at the James Beard Foundation about the sometimes violent, but always amusing culture of restaurant kitchens. I like the quotation at the end from the woman chef, who sounds like she misses the good-old days, before Human Resources witch hunts.
Filed under: Restaurants | 1 Comment »
Who knew? A groundbreaking study has found that people are impressed by expensive things. And in other news, water flows down hill, and children like sweets.
Filed under: Wine | No Comments »
This is an easy dish that can be prepared in advance. Just don’t add the spaghetti until you are ready to eat. Or do what I do when I am even more lazy than usual. Make the dish, stick it in the refrigerator, and then when you reheat it just toss some reserved pasta water [...]
Filed under: recipes | 2 Comments »
As you no doubt know by now — and probably are sick to death of hearing — I like duck. But my attempts at brining the little critters did not do them justice, so I decided to try just once more. The problem with brining is that there are many variations, most of which will [...]
Filed under: Cooking | 3 Comments »
No, I’m not running out of things to write; I just really like duck, and I roasted one today. But a few weeks ago, I left the whole brining question with a vague sense that I hadn’t quite beaten it to death. So, with apologies to William Shakespeare, once more into the brine, dear friends. [...]
Filed under: Cooking | 1 Comment »
James Lileks is one of my favorite bloggers, in part because he has, on occasion, made me laugh out loud. He writes his own stuff on his blog, but also has a real job working for others. One of those is a blog on a site called Smartflix, which seems to be a large collection [...]
Filed under: General | No Comments »
One of the things I find irritating about most cook books is the insistence upon using subjective measures rather than weight. For instance, I made onion soup over the weekend. Nothing special about that, but I used the Balthazar Cookbook, so I should get credit for choosing well. Anyway, the recipe called for four medium [...]
Filed under: Cooking | 5 Comments »
