...more recent posts
terminal bar / across from port authority
For only $300, you can build this durable outdoor cooking unit that can function as a stove, oven, grill, and smoker.
club-mate
via LM
An interesting documentary on Japan's Ama (seafood divers)
Salmon Skin Ceasers Salad from Hokusei
Thanks to expert babysitter Nonna we had a night out. Dinner at Racines. Each time reinforces the idea that this place is magic. Especially if you can sit at the back 4 seat bar that overlooks the tiny kitchen. It's like you're working the line (without actually having to work.) The food is completely incrediblle. For the entree I had a wild pigeon (they warned there might be buckshot in the meat,) with foie gras inside a very light pastry. Incredible. The butternut squash veloute with beef cheeks amuse will not soon be forgotten. But the details aren't important so much as encouraging you to go eat here. Seriously. Preferably with me. You know my number...
(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.