...more recent posts
Favorite Santa Monica/Venice meal was Rustic Canyon followed by Oscars (remnants below) with bronze being Blue Plate Oysterette
2 ingredients
5 sandwiches
via Rachel on FB
Can't seem to grab the light in photo's...This is pea shoot chicken broth with chive pork meatballs and chopped spring garlic, leek, fennel, bok choy, and two rabe's
To me the Essex St Market seemed to be booming over the past fifteen years but this times article says otherwise.
Kramer is one of 113 people in the world, and the only former chef, to be certified as a Master Bladesmith. To earn this title (which is conferred by the American Bladesmith Society, of Texarkana, Texas), Kramer underwent five years of practice and study, culminating in the manufacture, through hand-forging, of six knives. Five had to be of gallery-quality designs; the fifth was a roughly finished, fifteen-inch Bowie knife, which Kramer had to employ to accomplish four tasks, in this order: Cut through a one-inch thick piece of manila rope in a single swipe; chop through a two-by-four, twice; place the blade on one’s forearm and, with the belly of the blade that has done all this chopping, shave; and finally, lock the knife in a vice and bend it ninety degrees without having it crack. The combination of these challenges tests steel’s central but conflicting capabilities: its flexibility and its hardness. If tested thusly, my boning knife, despite being hand-made, would have snapped like a toothpick.
Congratulations on avoiding BIG food.
Of catfish, the road to Glory and the here after.
Kitchen Confidential, the audio book
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
