...more recent posts
New species of lizard found in Vietnam - on restaurant menu
By Rob Waugh
An entirely new species of lizard was found by accident by researchers in Vietnam - who happened to spot the creature on a restaurant menu.
Read more: http://www.dailymail.co.uk/sciencetech/article-2073466/New-species-lizard-Vietnam--restaurant-menu.html#ixzz1hHIPCFNJ
My friend Ed is setting up a craft brewery in bangalore and now blogging about it. here
love making chicken stew's (with bones) 
Sous Vide
Like a virgin. Olive oil that is... here
Wolf stove won't simmer here
PFAF here
Tonight's winner: fried baby abalone (3 y.o.) with a watercress, apple, bacon salad at Oswald.
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.