...more recent posts
hunter angler gardener cook. I am especially interested in those meats and veggies that people don’t eat much any more, like pigeons or shad or cardoons. I have nothing against good grass-fed beef or a head of lettuce, it’s just that others are doing just fine writing about those foods. I’m trying to walk a less-traveled path.
New wd-50.com site.
"During the Great GoogaMooga, Pat LaFrieda and his team will roast a whole brined and rubbed steer. They're going to slow cook it at 200 degrees for 30 hours, then slice it up for attendees of the fest."
If 2011 was the year of the French New Wave, 2012 is shaping up as the Mexican revolution. As Christopher Israel readies to open his anticipated, high-low seafood-centric Corazon on May 10 (1205 SW Washington St), another plan is shaping up to send Mexican food in a fresh direction. Eat Beat has learned that Kelly Myers, Nostrana’s respected chef de cuisine and a farmer’s market insider, will head up the kitchen at Xico on 3715 SE Division St
Hokusei, set to debut this week, is one such eatery set to prioritize the best of Oregon’s bounty. The restaurant’s name—pronounced ho-ku-say—means Northwest in Japanese, and reflects Executive Chef Kaoru Ishii’s efforts to craft traditional Japanese dishes with seasonal offerings from regional farms, ranches, and rivers. The Tokyo native has gathered over two decades of experience perfecting his own take on Japanese cuisine at restaurants around the world, including top kitchens in Japan, Los Angeles (Malibu’s Nobu and Beverly Hill’s Matsuhisa) and San Fransisco (Okuma).
Organic bread
this is the best value and flavored food in PDX, I place it above the Ping-Pok Pok dude
nick kristof on eggs.
and more from the veg site
Anybody use a pressure cooker? I've been reading tons of good stuff about them lately. (For instance, this metafilter thread which makes me feel incomplete for not having one.)
Posting this product link for my future reference. It's the one Nathan Myhrvold recommends.
cardamum in oatmeal, why did i never think of this before!
might have to pay a little more for this granola after sampling it recently. (hey, those end of the aisle deals at whole foods really work.)
sam mason's line of gourmet mayonnaise.
Two fat ladies on the cooking Chanel sat 10 pm / but with commercial interruption this time round.