My lovely wife and I recently spent a long weekend in Montreal which, in case you haven’t been following geo-politics, is still in Canada. My Canadian food experience has been limited to drinking Molson beer and eating very good oysters from New Brunswick (I think). But that is going to change, Continue reading “Montreal: Wow!”
I ate three cheeses on Saturday night. The first was a lovely hard cheese that reminded me of Campo de Montalban or Zamorano — nutty and rich, with a great texture. Wonderful stuff.
And then everything came crashing down Continue reading “A Cheese Catastrophe”
I found the link while reading another famous food authority who irritates me (but only sometimes), Mark Bittman. Don’t stop after reading the linked article; this is an interesting and well-written food blog.
The taste of a Manhattan that is shaken, compared to one that is stirred, is radically different. Why, I have no idea. But it proves some profound point that I have been trying to make for a very long time. Unfortunately, the point is floating lazily around my brain, not quite visible enough to be clear.
Yes, I have been a slug, or maybe just so boring that I deleted a few posts lest my many few readers fall over and smash their noses into their keyboards in boredom — and then sue me for intentional infliction of emotional distress. The problem is that I had a few things that I wanted to write, but when I actually put finger to keyboard, I thought to myself, “what are you, a moron?”
Soon. I promise, soon.
I like gadgets as much as the next guy, but the vast majority of my cooking-tool use revolves around a couple of wooden spoons and my trusty tongs. The spoons are great because they don’t scratch anything, and their edges conform to the corners of most pots and pans. And don’t minimize their Continue reading “Silicone Spatulas And Chimpanzees”
Not really. I love hamburgers, and unlike most restaurants, I understand that making a good one is a difficult proposition. I’m not going to bore you with my list of the best hamburgers, and I’m not going to irritate you with my opinion of the best way to cook them. What I am going to discuss is the uncomfortable Continue reading “The Lowly Hamburger”
Here is an amusing little article from the Wall Street Journal, comparing a restaurant kitchen to an investment bank. It’s worth a read if you are bored and need a few minutes of entertainment.
There are many, many recipes for this regional dish, but the common ingredients are potatoes, duck fat, garlic and parsley. And really, what could be better? Supposedly every single one of the 60 plus restaurants in Sarlat, this dish’s namesake, serve Continue reading “That Pesky Duck Fat Again! Potatoes Sarladaise”
I picked this up at The Wine Library, while shopping for uh…wine. In addition to a great selection of wines from around the world (and great prices too), they have a magnificent cheese shop. Really. Great. Fantastic. Wonderful. The best I have ever seen. And I picked up this little gem, mostly because I was intrigued by the packaging…a vacuum-packed flat of six of these wonderful little rounds of ash-coated goat cheese. It wasn’t even that expensive. But it was wonderful stuff. So stop buying crap goat cheese from wherever you buy cheese, and pick up this stuff instead.