...more recent posts
Best buy of the year.....$5.60 each!!
Can anyone ID this?
chorizo, bread & butter pickles, spicy brown mustard on seeded rye
seltzer water w/lemon wedge
Late summer goodness. Squash and fingerlings from down the road. Halibut with avo-stachio sauce. Super sweet corn on the cob not shown.
i'm on a seafood diet, i see food and i eat it.
first attempt was just OK......Coho w/ crispy chanterelles
Pig in a box
contents of the four seasons on live auction - now live
crazy high end modernism at top prices. (still, it's just restaraunt junk!) digging the generic p johnson stuff
NYTimes: "By avoiding originality, In Situ is the most original new restaurant in the country."
Ate at Lilia last night. Wow. Incredible. Super recommended. Go. Right now. Yum.
David Chang: The unified theory of deliciousness
MY FIRST BREAKTHROUGH on this idea was with salt. It’s the most basic ingredient, but it can also be hellishly complex. A chef can go crazy figuring out how much salt to add to a dish. But I believe there is an objectively correct amount of salt, and it is rooted in a counterintuitive idea. Normally we think of a balanced dish as being neither too salty nor undersalted. I think that’s wrong. When a dish is perfectly seasoned, it will taste simultaneously like it has too much salt and too little salt. It is fully committed to being both at the same time.
Where to eat in Portland. What say the locals?
3,000 vintage cook books
