...more recent posts
(bone) broth
my breakfast explained: acme whitefish
Texas beer signs at auction (from armadillo word hq and threadgills)
major killer posters included!!!
There goes another piece of the neighborhood
A shout-out today for Bow and Arrow Gamay from Melissa Hamilton and Christopher Hirsheimer of Canal House.
looking at this boeuf bourguignonne recipe from craig claiborne and i'm wondering about cooking for 3-4 1/2 hours on 350. seems a little long for that temp, no?
recipe adapted here. same cooking times. also slightly worried about the douse with cognac and ignite part. probably i should just make pot roast.
chef Howard
(formerly of wd-50)
Cuban rum. Soon come.
WATCH A TRAILER FOR TIME’S NEW SHORT FILM, “THE LAST DAYS OF WD~50″
making an R.M. Felts genuine Southampton country ham from Virginia this holiday season.
aged eggnog
Via adman
upscale dumplings at mimi cheng's in the wvillage.
white beans and rosemary crostini