...more recent posts
historical american food centric blog - four pounds flour
Great meal at Gramercy Tavern!!
stevedo, i need your sardine breakfast of champions recipe, please. i need more iron.
The cost of being biodynamic in France.
This sets a record for me, at my mom's BDParty last nite....14.2 degree alcohol!!
Alcohol by Volume: 14.2%
International Bitterness Units: 60
Color: Midnight
Hops: Willamette
Malt: 2-Row, Munich, Chocolate, Caramel, Roast Barley, Debittered Black - See more at: http://www.gooseisland.com/pages/bourbon_county_stout/59.php#sthash.juBdcWXq.dpuf
Alcohol by Volume: 14.2%
International Bitterness Units: 60
Color: Midnight
Hops: Willamette
Malt: 2-Row, Munich, Chocolate, Caramel, Roast Barley, Debittered Black - See more at: http://www.gooseisland.com/pages/bourbon_county_stout/59.php#sthash.juBdcWXq.dpuf
Alcohol by Volume: 14.2%
International Bitterness Units: 60
Color: Midnight
Hops: Willamette
Malt: 2-Row, Munich, Chocolate, Caramel, Roast Barley, Debittered Black - See more at: http://www.gooseisland.com/pages/bourbon_county_stout/59.php#sthash.juBdcWXq.dpuf
The Searzall:
The Searzall is a revolutionary hand-held cooking tool for the professional and home cook. It gives you the power of raw fire but also the ability to moderate and control that power. It's a carefully engineered attachment that fastens onto a common blowtorch and shapes and moderates the torch flame to make it far more cooking and flavor-friendly. The Searzall puts the power of a bed of hot coals in the palm of your hand –instantly.
Totally want one.
Love making leftover stews....This one contains brussel sprouts, broccoli, spinach, ribs, pork cheeks, beans, garlic, burdock, and water
last night for inoteca. building for sale for $12 million.
this is the ugliest dish ever.....but it was tasty.....black truffle/black trumpet muschroom eggies on top of garlic/leek/beans....UGLY
So many restaurants I have not heard of like Benu is SF, Manresa in Los Gatos, Saison in SF, and Coi in SF....
All look exciting and in need of rolls of cash to eat there....
Maybe I'll save up for my 60th birthday SF extravaganza, though these might be closed, no longer good, or spun off a legion of new Michelin 3* joints...
remember those simpler times when you could ogle scarlett johansson and drink your bubbly water in peace?
So had yet another great Alder din last nite w bunch of people....This time got pretty deep w wines....Trebbiano, great...The Riffault Sancerre completely bizzarre, weirdo semi oxidized..pachyderm urine thing going on?? Grolleau Anjou red also crazy, good...and had the Sicilian Frappato...beauty, clear headed, but earthy....All really amazing for price as well, I think....
Food great, never had shrimp thing before....all great....etc
Siobhan over there is amazing as well btw....
sdb
At the Drawing Center:
Ferran Adrià: Notes on Creativity
Main Gallery, The Lab
Opening Reception: Friday, January 24, 6-8pm
No RSVP needed
New York - Join us on Friday, January 24 from 6-8pm for the opening reception of Ferran Adrià: Notes on Creativityand Deborah Grant: Christ You Know it Ain't Easy!!. No RSVP is required.
In the Main Gallery and The Lab, Ferran Adrià: Notes on Creativity is the first major museum exhibition to focus on the visualization and drawing practices of master chef Ferran Adrià. The exhibition will emphasize the role of drawing in Adrià’s quest to understand creativity. His complex body of work positions the medium as both a philosophical tool—used to organize and convey knowledge, meaning, and signification-—as well as a physical object—used to synthesize over twenty years of innovation in the kitchen.