I rolled up some porchetta for Easter, hope everyone had pleasant pork/lamb/whatever meals wherever you were.Read More
Well this has been a pretty weird week, weather wise. It was practically grilling weather and then two days of rain capped off with tornadoes. Hope everyone has been enjoying some nice homey food! I learned how to make tamales (much easier than I assumed).
On to the links:Read More
I'm beginning to really feel how long it has been since I've cooked anything (other than rosemary) out of the garden. The month or so before asparagus season is going to feel so long. Luckily there's always weird things going on in the news to detract from that:
- France has passed a food waste bill for stores banning them from discarding (or intentionally making inedible) unsold product. In England there is a similar bill getting a second reading in the House of Commons. I’m waiting DC…..
- And talking about waste….at least this obscene amount of money went to a charity of some kind. How much would you pay for a bottle of “secret sauce”?
- Do you want to live in New York City (well, okay, Staten Island)? Have you ever dreamed of having a job “in-residence”? Can you farm? If you answered yes to all three questions this is the job for you.
- Don’t expect lobster in your lobster dish at restaurants. Or at least not with an “unbeleiveably low” pricetag.
- PSSSST. There is an All-Star game for chefs!
- Something to bookmark if you plan to go out to Charlottesville anytime soon.
- Free snacks may be back, but airplane food is only good for those who can afford it.
- Mike Isabella is taking over at Tyson’s Corner. Watching the articles about this scroll by, I also learned that he blocks several of the food writers around DC.
- If you can create a free hour for yourself, here’s Anthony Bourdain interviewing Jacques Pepin on stage at the 92nd street Y last fall.
- I clicked on this because I thought it was the “containing cheese” connotation of cheesy as opposed to the silliness it actually is, but man will restaurants do weird things to get attention.
- Also some, I guess we’ll go with unique, chocolate options.
- A news briefing on grocery stores all over the world, including the fact that Publix is moving north into Virginia.
- This has been everywhere so I felt obligated to include it; I can’t imagine actually wanting to eat anything with artificial colors like that. But funfetti is pretty popular so I guess there's a market.
Between the perfect weather and my allergies I haven't done many cooking experiments in the past week, but there is a fun shredded-meat-pie-as-lasagna thing that I will be adding to the menu soon.
What I DID do was get a new phone, so I spent this past weekend playing with the camera options -see cartoonized black eye peas below- and finally joined Instagram, you can follow me here.Read More
I saw earlier today that Capital Ale House announced a temporary re-opening date of the 22nd of this month, pretty exciting. Other than that I've spent the last week trying not to melt and working on some posts for my food advice blog. The next one up features these corn cobs which were especially photogenic yesterday.
- An interesting piece on the $15 minimum wage.
- Easy. Bake. Oven. Not just for underdone cakes anymore.
- Mostly, I love the way this webpage is set up, it’s gorgeous. But Eater wants you to know that Beijing has a wide variety of restaurants and here are the most buzz-worthy at the moment.
- I always love hearing Andy Ricker talk about eating in Thailand. From this article, so do travel writers.
- I’m a BIG fan of the term “jumbleberry”.
- Speaking of terms, geeky jargon is the only way to go. Also, kudos to the Boston Globe for giving a new column to this clearly awesome person!
- Anyone who doesn’t giggle at the tagline “Bring home the bacon” on a bacon curing kit is dead inside.
- Using buzzfeed as an example of everyone being obsessed with something may be cheating a bit, but I think the fact that half the time #GBBO is trending on twitter backs up the statement that The Great British Bakeoff (or Baking Show...I’m still unsure why PBS made the name boring for US audiences) has reached peak cultural saturation. My personal favorite bit about GBBO is the voice-over during the technical bake explaining to the viewer what all the bakers are doing wrong. Followed of course by a series of shots of the most confused bakers most worried facial expressions.
- “Proudly Inauthentic” that’s SO Dale. Several of the recipes this article teases look a little like things I make for my brother for school lunch.
I'm posting this week listening to a jazz ensemble warm up in the Kogod Courtyard in the American Art Museum; one of my favorite places in DC. I got to try Beefsteak today -I had the kimchi-wa but wish I had designed my own- which I've mentioned in the links a couple times before. It was good, probably not worth the blister I got walking here to the museum from George Washington University...but that's probably more my fault for wanting to wear my super-old gold sandals.
And in honor of the rawness of my skin today's picture is some steak I made recently.Read More
Apologies for the lateness of these links. It wouldn't post yesterday afternoon for some reason and then I got distracted by making Tortellini and Consomme with fresh fava beans for dinner.
If I had been commissioned to design a pavilion for Milano2015, it would definitely be inspired by the way foods look when they are laying on top of each other like this cilantro and pickled radish. Just imagine how pretty your country's food would look in the Italian sun this supper under a curvaceous semi-translucent canopy surrounded by greenery. Plus World's Fair, woot!
And for those of you who are not Architecture nerds- here's a video about what makes bacon smell like bacon, still nerdy, but there's only so much I can do to suppress that.Read More