Eat Different
February 21st, 2007 — article, food - misc, italian
A Grandchild of Italy Cracks the Spaghetti Code. Kim Severson (NY Times: Free reg req)
To understand why I made my sauce the way I did, I needed to start closer to home, with my mother. She has been making spaghetti sauce for almost 60 years, from a recipe she learned from her mother, who had been making it with American ingredients since the early 1900s.
February 3rd, 2007 — food - misc
from chez pim, some advice from the streets of Bangkok
Pad Thai vendors in Thailand don’t season their Pad Thai one portion at a time. They usually have a giant vat of sauce pre-made waiting patiently by the wok station.
February 2nd, 2007 — blog, food - misc, recipe
The Old Foodie: There is reason in roasting eggs.
“Boswell added a footnote to his journal entry of the day, relating one of Johnson’s anecdotes:
“ … My definition of man is, ‘a Cooking Animal’. The beasts have memory, judgment and all the faculties and passions of our mind, in a certain degree; but no beast is a cook….”
February 1st, 2007 — article, food - misc, food crimes, food politics, food writers, french, health
January 31st, 2007 — food - misc
Welcome to La Paulée de New York 2007
Depending on how freely they are poured, one might well drink $250 worth of wines such as these, unlike at most charity dos.
January 28th, 2007 — food - misc, wine
“The terroirists – the wine merchants and producers, the toffee-nosed wine writers and so-called experts – all want you to believe that in spite of all this individuality and science, the wine is merely the slave of the vineyard; that each individual vineyard expresses itself in the wine; that its terroir is distinct. The wise sages who believe Elvis Presley is alive and living on the moon are rationalists in comparison.”
Waitrose.com - Malcolm Gluck Attacks the Wine Trade - Waitrose Food Illustrated
January 27th, 2007 — food - misc
Whole Foods carries a butter called “Pamplie,” from Charentes Poitou. It is made with “fleur de sel de l’ile de Re.” It is fabulous, though don’t tell the food police because it is very salty, with those lovely little crystals of sea salt. Not that expensive for a bit of yummy indulgence — 3.99 for 250g.
January 5th, 2007 — food - misc
Dead Man Eating Weblog is a chronical of death row inmates last meal requests.
Last Meal: Hinojosa has a final meal request of a chef salad with ranch dressing, 12 pieces of fried chicken, five jalapeno nachos with chili cheese, four fried eggs over easy, French fries, onion rings, six Cokes, 6 Big Reds, and ketchup.
December 1st, 2006 — Cuisines, american, food - misc
MAUGUS-RESTOS - FERRAN ADRIA : LE NOUVEAU GOUROU DE LA GASTRO…
El Bulli is a fairly simple restaurant, at the end of an unmetalled road on the coast in Catalonia, southern Spain. And here, Adria and his highly praised staff (some people say the service is even better than the food!) run what is virtually an experimental restaurant. They turn everything on its head. What do Spanish chefs do with tomatoes? Make gazpacho. What does Adria do? He makes them into lollipops.
November 19th, 2006 — asian, blog, food - misc, restaurant, vietnamese, wine
“I was in San Francisco over the weekend and had a wonderful dinner at the Slanted Door, a restaurant that serves Vietnamese-inspired food in a stylish, contemporary room in the restored Ferry Building.”
