...more recent posts
fomenting an agrarian revolution
the only thing more fowl than the culinary abomination below is 4.5 lbs of chocolate i need to rid myself of above. i didnt want it but i couldnt let it just be thrown away either. it was like the thanksgiving version of sophie's choice. i dont think it needs to be said that the former keepers are worse than nazis.
How do you cook your turkey? We've had good results the past few years but now I can't remember how we did it.
anson mills
via chef & the farmer
binge watching mind of a chef.
Bourbon family tree.
starbucks coffee really is awful.
Wildwood has been picked as the Brown Wheeler Thanksgiving Restaurant....this dining out might become our new tradition......had a smoking great meal at Wildwood last month.....the old guard is the new guard!!
who could ever get tired of talkin' risotto? (nytimes*)
*im gonna mark these as such when i remember so if you dont want to waste your free access to the times....Kale, parmesan, pine nuts, currants, olive oil, lemon, salt.
The key is cutting the kale very fine. I do some de-stemming first, and then roll the leaves into kale cigars. This makes it easier to chop. Then I put them in a bowl with some lemon juice and let it sit for a while. Not sure if that really works or not but the idea is that it softens up the raw kale a little more. Toast the pine nuts. Microplane parmesan. I just wing the proportions, but it's pretty easy if you just keep tasting. I use currants because they are small, but if I can't find them I just use regular raisons and chop them up a bit.
Famed Chef Charlie Trotter Dies At 54 (linda emailed me)
I was just in Chicago with people that worked for him, other that knew him, etc
It did not end well on many fronts they said, this could be the !
Wish I had tasted his veggie menu.....we love his book(s)
this looked like some quality bread and pastries in the flat iron but i had just bought some bready products so i didnt stop in. crappy website though for window shopping.