A cook's thoughts on food and eating and cooking
My lovely wife and I recently celebrated our anniversary at one of our favorite restaurants. We had a marvelous time, with excellent (bordering on great) food, wonderful service, and an eye-opening experience with an Austrian white wine. Great stuff!
It is by no stretch of the imagination a casual restaurant; Continue reading “Put On A Coat And Tie, You Idiot”
“They are dead; but they live in each Patriot’s breast,
And their names are engraven on honor’s bright crest.”
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 Continue reading “Vya: A Great Vermouth”
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, Continue reading “Arctic Char: Better than Salmon”
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 Continue reading “Homemade Or Commercial Stock? You Shouldn’t Even Ask!”
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 Continue reading “The Hatchery — Ludlow, Vermont”
