Arrogant? Me? Well, on the topic of cooking shellfish — in particular shrimp and lobster — why yes, I am. But not without good reason. I think I do a rather good job of it, mostly as a result of screwing it up often enough that I have a large sample Continue reading “Perfect Boiled Shrimp”
Happy New Year!
Norman Borlaug: RIP
Norman Borlaug, the man who saved more human lives than anyone else in history, has died at age 95. Borlaug was the Father of the Green Revolution, the dramatic improvement in agricultural productivity that swept the globe in the 1960s. For spearheading this achievement, he was awarded the Nobel Peace Prize in 1970.
September 11th, 2009
Subtlety Is No Longer A Dirty Word In My Kitchen
More butter…more cheese…more salt…more oil…that’s the mantra in many kitchens, both commercial and home. And admit it, it is an easy way of improving the taste of a dish. Not clever, and it requires very little skill, but it works. Yes, I am as guilty as Continue reading “Subtlety Is No Longer A Dirty Word In My Kitchen”
A Wonderful Skewering Of A New York Food Icon
Babbo is right there at the top of most people’s lists of the best Italian restaurants, and on many of the best of New York restaurants. And, I admit, I have wanted to eat there for quite some time. A combination of events, led of course by the impossibility of getting a reservation has prevented me from satisfying my curiosity (oh, and my lovely wife isn’t a big fan of Italian food). But this well written destruction is too good to ignore.
P.S. This guy is not the most charming restaurant guest, but he does write a very amusing blog post.
Whole Foods, Health Care, And The Morons Who Threaten Boycotts
I was going to write a long rant about how stupendously stupid, reactionary, unthinking, troglodytic (is that a word?), and embarrassingly moronic all of those granola eaters are who are incensed that the CEO of Whole Foods had the temerity Continue reading “Whole Foods, Health Care, And The Morons Who Threaten Boycotts”
A 40 Course Meal?
Perhaps it is a bit over the top, but a 40 course meal to celebrate a significant event in one’s life isn’t an outrageous affront to my sensibilities. Would I do it? No, I think that after a dozen courses and a few hours the food becomes an afterthought. I don’t think that I have the fortitude — intestinal, emotional or intellectual — to take seriously that much of a meal. I have spent four hours at a dinner table, but the company was the highlight, with the food a delightful addition to a wonderful evening.
Lobster Rolls
We spent a relaxing week on the east end of Long Island* and near Portland, Maine, focused almost entirely on what we were going to eat for the next meal. Oddly, we ate no lobster in Maine, but we were careful to stop at a lobster pound on the way back to Shelter Island and stock up on a combination Continue reading “Lobster Rolls”
Cat’s Pee Nose
“The 2007 Glazebrook Marlborough Sauvignon Blanc displays a pungent gooseberry and cat’s pee nose, well-balanced and harmonious but without the breeding of the Pinot Gris or the Viognier.”
88 Points – Neal Martin – Wine Advocate
There seems to be a disconnect between this reviewer’s taste buds Continue reading “Cat’s Pee Nose”