...more recent posts
OKRACAST featuring datil peppers
Had a nice meal at Batard, the new Nieporent venture in the old Montrachet space. Less fussy, and less over worked, than the Corton incarnation. But in the same ball park. I give it pretty high marks, but I wonder what the critics will think. Or, rather, I just think they won't like it much. Not sure why, since the food is very good. There's just nothing "now" about it. But I mean that as a criticism of the critics as much as of the restaurant.
$15 for a years subscription to cooks illustrated. offer available today only! (normally $25.)
Asimov in today's NYT: Winners of the season: 20 wines for $20, includes Emile Heredia / Domaine de Montrieux Vin du France Point G 2011 from M.F.W Wine Company.
Anyone know a sous chef who wants to move to Portland? From Naomi Pomeroi:
"Friends. Please spread the word far and wide and to the very best of the best. Beast needs a sous-chef. I need a sous chef. Someone will come that is perfect (I know!). We just got our beard award and we are busy and super excited to play. Bring me the peeps!!"
bank robber writes stick-up note on back of grocery receipt
http://www.esquire.com/blogs/food-for-men/how-not-to-get-drunk one word, yeast
creamed spinach and Montreal salted herbs
5/5: no limes? No problem.
the indulgence of pickled baloney
I don't eat many burgers, but if I lived in nyc , i would head here. Yumm!
No industrial beer. Plenty of organic alternatives available on your grocers shelves.
http://mobile.nytimes.com/2014/03/30/magazine/the-chef-at-15.html?referrer=
Linda sent that to me, crazy, go kid go