...more recent posts
veselka bowery v. kutsher's tribeca
"extreme minimal intervention" pinot
"The McRib was, at least in part, born out of the brute force that McDonald’s is capable of exerting on commodities markets. According to this history of the sandwich, Chef Arend created the McRib because McDonald’s simply could not find enough chickens to turn into the McNuggets for which their franchises were clamoring. Chef Arend invented something so popular that his employer could not even find the raw materials to produce it, because it was so popular. “There wasn’t a system to supply enough chicken,” he told Maxim. Well, Chef Arend had recently been to the Carolinas, and was so inspired by the pulled pork barbecue in the Low Country that he decided to create a pork sandwich for McDonald’s to placate the frustrated franchisees."
Time to celebrate. here. best tasting beer for the money. Just in to supplier yesterday.
Reason number 83 why I love Chambers Street Wines: Domaine Christian Ducroux Régnié 2010. $15. Yum.
heinz balsamic ketchup
Cucina povera here
Seed bank here
Via sweet marias fb page / how to home roast green coffee beans with a popcorn popper. I know people who have been doing this for years with their sweet marias green beans / here
maybe this is old news to everyone else but new to me . . .
no-soak oven cooked beans! reminds me of the thrill of the no-knead bread from years past. made garbanzos tonight, tasted far better than canned or any I have made using the regular method.
Moving the LDM recommendation thread here so as not to diminish the other thread. Man, it's amazing what happens when you break through the $20 barrier. Too bad I can't do it more often. I guess what Skinny said originally is probably true: they are all great. But tonight tried "KO - In Côt We Trust" from Thierry Puzelat and Pierrot Bonhomme. Damn!
LAST MEAL
"Cheeseburger with a fried egg. My wife's homemade chocolate- chip cookies. Copious amounts of red wine. Enjoyed in the company of family and friends and accompanied by the Grateful Dead played very loud."
WYLIE DUFRESNE, chef and co-owner, WD-50
how to peel a head of garlic in less than ten seconds
The bittman $5 slow food challenge here
Via mark bitumen fb page and the nyt
super great meal at beast last night. don't need meat for another month. foie gras bon bon!
Yeah,so went with the Vongole for the big M Segre b-day dinner-(big? well, three of us, ok?) Must say razor clam in there (w/ cockles & lit nects)...for-get about it....! Butter w/no butter...
Kind of hooked on boiling shells for xtra flav---Overkill?
sdb
This is a couple years old. Ted Allen (and Wylie) on Wylie's Eggs Benedict. Replays tomorrow on Food.
Piccini Sasso al Poggio Toscana IGT 2004
its a steal at $12.99