...more recent posts
smothered mushroom crispy chicken
partner up, steve.
6 hours in SF for biz the other day and we needed lunch....
We were told to go to Burma Superstar......and it was just that!!
Fermented tea leave salad (below) was a hit, other stuff was too, pitcher of Burma Cooler is the way to go, lemon's, ginger, draft beer
mmmm, popovers.
really enjoyed the magnus nilsson episode of the chef's table docu-series on netflix. he runs faviken in the middle of nowhere sweden. dishes on the menu include warm marrowbone which is extracted from a cow's shinbone using a two-man saw in the middle of the dining room itself.
also good was the first one, on massimo bottura.
via Rachael
old timey southern pimento spread
via adman
first they came for the almonds and i said nothing
then they came for the avocados....
grazin tribeca
Favorite Santa Monica/Venice meal was Rustic Canyon followed by Oscars (remnants below) with bronze being Blue Plate Oysterette
2 ingredients
5 sandwiches
via Rachel on FB
Can't seem to grab the light in photo's...This is pea shoot chicken broth with chive pork meatballs and chopped spring garlic, leek, fennel, bok choy, and two rabe's
To me the Essex St Market seemed to be booming over the past fifteen years but this times article says otherwise.
Kramer is one of 113 people in the world, and the only former chef, to be certified as a Master Bladesmith. To earn this title (which is conferred by the American Bladesmith Society, of Texarkana, Texas), Kramer underwent five years of practice and study, culminating in the manufacture, through hand-forging, of six knives. Five had to be of gallery-quality designs; the fifth was a roughly finished, fifteen-inch Bowie knife, which Kramer had to employ to accomplish four tasks, in this order: Cut through a one-inch thick piece of manila rope in a single swipe; chop through a two-by-four, twice; place the blade on one’s forearm and, with the belly of the blade that has done all this chopping, shave; and finally, lock the knife in a vice and bend it ninety degrees without having it crack. The combination of these challenges tests steel’s central but conflicting capabilities: its flexibility and its hardness. If tested thusly, my boning knife, despite being hand-made, would have snapped like a toothpick.