...more recent posts
why cant my food look this colorful?? am i just a dark guy??
Travails of the NY restaurant business.
Very cool origami measuring spoon kickstarter.
got a salad at sweetgreens for dinner. was taken aback when they wouldnt accept the $20 i not so happily proffered. have to get a prepaid debit card not to be tracked in the future cashless universe.
Pono Farm beef tail stew......Ginger, Garlic, Celery, Asian Greens (stems), Shallot, Carrot, 1 Bottle Red Wine, cooked @ 200 for 7 hours
Chilled overnight, remove all fat, add squash & brussels, cook 9 hours @ 200
any one have success with small format piza ovens? this one is $180 but i guess you might as well just get a piza stone and use the oven.
salt-brine fermentation for chili peppers
rip, third rice ball. i thought youd make it til morning.
i'd love your favorite pot roast recipe. no charts, mark!
Because we’ve got the water. (PDX!!)
One Hour Chowda
Gin pickled cucumber made in an ISI whipper.
smitten kitchen small kitchen cooking
cajun boudin
Kelp! I need somebody
Our beloved farmer in CT just started having ginger. I've never seen it like this (embarrassingly I've only had it from the bin at whole foods). Wow. So happy because I use a ton of it.
Whoa...
