DRY RUB AND (maybe) SAUCE STORE COMING SOON!
June 6, 2011
Posted on June 6th, 2011 by iamnotachef
Filed under: General | No Comments »
May 30, 2011
Posted on May 30th, 2011 by iamnotachef
“They are dead; but they live in each Patriot’s breast,
And their names are engraven on honor’s bright crest.”
Filed under: General | No Comments »
Vya: A Great Vermouth
Posted on April 13th, 2011 by iamnotachef
I really hate it when I discover a product that is significantly better than my old standard. Mostly because, in my experience, the new and better is always more expensive than the old and staid and comfortable. And this stuff is no different, so don’t get excited about the possibility Read more »
Filed under: Drinks, Wine | No Comments »
Arctic Char: Better than Salmon
Posted on February 10th, 2011 by iamnotachef
I will cheerfully admit that I am bored with salmon. Oh, climb down off your pedestal and stop being critical; I have probably eaten more of the stuff than you. Remember, I lived in Northern California for too many years, and salmon is, or at least used to be plentiful, Read more »
Filed under: Food | No Comments »
Homemade Or Commercial Stock? You Shouldn’t Even Ask!
Posted on January 7th, 2011 by iamnotachef
I used chicken stock to help liquefy a marinade that I made, and I mentioned it to Tommy, of the justifiably famous tommy:eats. He commented that he has become more inclined to move away from commercial stock, in part because of his taste tests Read more »
Filed under: Food | 3 Comments »
The Hatchery — Ludlow, Vermont
Posted on December 10th, 2010 by iamnotachef
How many breakfast joints serve real Vermont maple syrup with their pancakes and French Toast — and tell you not to use your cellular phone? Well, we found one, and it was great. So great, in fact, that we had breakfast (late) or lunch (early) for four straight days. Why only four days? Well, we had to leave Read more »
Filed under: Restaurants | 3 Comments »
An Interesting Brined Duck Recipe
Posted on November 24th, 2010 by iamnotachef
This recipe was just sent to me by one of my many few readers. I haven’t tried it yet, but it looks good, and a bit different. This is a rustic style that is very well suited to the bold flavors of duck.
PETIT SALÉ DE CANETTE
Brine-Cured Duck with French Green Lentils Read more »
Filed under: recipes | 3 Comments »
Risotto: The Conventional Wisdom Is Wrong
Posted on November 21st, 2010 by iamnotachef
One of the reasons why risotto is surprisingly expensive — sometimes the most expensive dish on the menu — is that it is quite labor-intensive. Most classic recipes require constant stirring for about 20-30 minutes, and that costs restaurants lots of money. Read more »
Filed under: Cooking, Restaurants | 4 Comments »
