Entries from June 2007 ↓

 Thaiphoon

One word of caution: If the menu identifies a dish as hot, you better believe it.

Let’s be honest: Ruhlman is not a food writer– he’s a fanboy. He’s a foodie. He’s an unabashed giggling at his own ridiculously good luck gourmand. And good bless him, that’s what makes his blog fun to read.

a strange dim sum review from TimesOnline

So soon has it come to this: food that has been airlifted can’t, shan’t, won’t be considered organic. So, if you want a climatically ethical life, don’t nosh anything fresh from abroad.On the other hand, I expect those of you who want to live proper will also continue to fight ceaselessly for the cancellation of Third World debt and the tearing down of EU trade barriers that so cruelly penalise African agrarian economies, to allow them to sell their surplus cash crops freely to us. Except, of course, that they’ll have to deliver them by bike.

found on Super Chef

Amadou later told NPR, “We are all in the same boat, but nobody knows where we are going.” It is an exodus song about the life of immigrants.What happens to illegal workers in the kitchen?

found in The New York Times

“I’m not sure it’s possible to behave with much dignity around seven glistening pounds of pork butt, but on a recent night at Momofuku Ssam Bar, five friends and I weren’t even encouraged to try.”

Andy’s Orchard fresh & dried fruit store

The family orchard is located on a very special site in the Santa Clara Valley where terroir, the French word referring to the combined influence of the local terrain and climate, greatly affects the quality of the fruit. We feel it is one of the most favored spots in all of California to grow superior fruit. Unlike California’s hot interior farmlands, the Santa Clara Valley’s warm summer days and cooler nights allow the fruit to remain on the tree a bit longer thus favoring the development of riper fruit—bursting with flavor and character.

from sfweekly.com

Former admissions representatives at CCA say they preyed on students’ dreams of becoming celebrity chefs and glossed over the painful economic realities of the industry

Becks & Posh: About Becks & Posh
Brought up on a sorry 70s British diet of mushy, watery cauliflower cheese, cabbage, gravy and salty gammon steaks with pineapple, the understandably food-finicky child Sam wondered from a very early age if eating could actually ever be a pleasurable experience?