...more recent posts
chorizo, bread & butter pickles, spicy brown mustard on seeded rye
seltzer water w/lemon wedge
Late summer goodness. Squash and fingerlings from down the road. Halibut with avo-stachio sauce. Super sweet corn on the cob not shown.
i'm on a seafood diet, i see food and i eat it.
first attempt was just OK......Coho w/ crispy chanterelles
Pig in a box
contents of the four seasons on live auction - now live
crazy high end modernism at top prices. (still, it's just restaraunt junk!) digging the generic p johnson stuff
NYTimes: "By avoiding originality, In Situ is the most original new restaurant in the country."
Ate at Lilia last night. Wow. Incredible. Super recommended. Go. Right now. Yum.
David Chang: The unified theory of deliciousness
MY FIRST BREAKTHROUGH on this idea was with salt. It’s the most basic ingredient, but it can also be hellishly complex. A chef can go crazy figuring out how much salt to add to a dish. But I believe there is an objectively correct amount of salt, and it is rooted in a counterintuitive idea. Normally we think of a balanced dish as being neither too salty nor undersalted. I think that’s wrong. When a dish is perfectly seasoned, it will taste simultaneously like it has too much salt and too little salt. It is fully committed to being both at the same time.
Where to eat in Portland. What say the locals?
3,000 vintage cook books
this little japanese fast food stand opened in essex market. i just grabbed the fried chicken slider which was pretty good but the goto is their cabbage-infused pancake sliders w/a variety of meat fillings. tough sell at that market since it closes so early. they get no dinner service and theres just not enough traffic. nice couple that run it.
iron pans