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i guess this is a thing.
mmmmm, biscuits.
An ancient limestone platform dating back to 425 B.C is the oldest wine press ever discovered on French soil.
In a rare culinary outing we went to Atera on Wednesday night. One of the best meals of my life. Not counting meals memorable for reasons beyond the food (Skinny's 71 Clinton NYE party, etc...) this was probably top 3 along with Mugaritz and I can't even think of another to put in that class.
Very small room. Open kitchen with surrounding bar seating, and then just one other table (we had the table.) Just a single prie fixe menu. No choices, no substituions. The food is highly inventive, but not in a crazy sci-fi way (not that there's anything wrong with that style.) Great ingredients paired in unexpected ways with a lot of thought obviously going into both flavor and texture combinations. Each course was a real delight. Started with 10 rapid fire "snacks", followed by three small sort of appetizer like dishes, followed by three slighly more substantial but still small entree like things, followed by a bunch of desserts including the entirely edible "egg" shown below. It was a ton of food, but not enough to make us feel bloated afterwards. I love this style of small plates. Sort of like ordering everything on a more tradional menu and then sharing, except you don't have to share!
Highly recommended.
Business Insider article on Atera.
NHK world online great Japan cooking shows like LUNCH ON!
Not a great rib cooker but not a quiter either so I scored an amazing slab of giant full sized ribs from Bend http://www.ponofarm.com/ they provide the best meat in Portland IMHO..... I went with this advise since sdb is not my neighbor "There are many recipes available for slow cooking foil-wrapped ribs in the oven, but the best explanation of the process I’ve seen is by Harold McGee in a June 29, 2010 New York Times article. My procedure is adapted from his." and mine slightly from his adaption....
3-d printer food of the future
new app lets you boycott koch brothers, monsanto and more
B & H Dairy 2nd ave
scroll down for wylie dufresne and grant achatz enjoy liquid nitrogen food fights. quite a likeness.
The latest survey, to be released in May, found that fast food chains now account for 54 percent of all restaurant sales in France.