There’s no credit-card machine, no change drawer, no receipt book....– westword.com
100 - [10L - 7F + C(k - C) + T(m - T)]/(S - E) →
One thing I miss about Portland →
Heavy Table’s Create-a-Restaurant Contest →
nothinfancy: (via heavytable)
Less water=better pasta
Harold McGee published this article in the NY Times about making pasta. He makes the point that you can use less water to make your pasta than originally thought. Genius!
Free Pancakes on Tuesday! →
Paired: an arthouse speakeasy
mediation: A few weeks ago I went to a super cool event at the Casket Arts building. The production combined visual art from Kyle Loven and Andrea Steudel of the Open Eye Theater with a four course dinner, and wine and beer flights, from Chris Olson, the chef who created the menu for Moto-i. It was aptly called “Paired”, and there’s another one coming up on February 28th; this time the artist...
It represents one of the most perfect of foods, from just about every...– Mark BIttman (NY Times)
New reviews of food at McSweeney's →
Pepsi has announced that they are releasing two new items, Pepsi Throwback and Mountain Dew Throwback. The difference between the ‘Throwback’ and the regular formula is the lack of high fructose corn syrup, using real sugar instead. I guess I remember drinking those sodas as a kid with out HFCS, but I don’t really know that I could taste the difference. I imagine Pepsi is...
Tipping and the Economy
Frank Bruni posted this on the Diner’s Journal at the NY Times web site about tipping in the recession. In the e-mail he quotes, the server talks about how many people are tipping less these days, and how that affects a server’s income. I can understand the server’s points: -They’re working just as hard for less money -People are ordering less, therefore tipping less ...
Creepy? Awesome? I can’t tell.
Great packaging. →
Your new favorite fried thing. →
Scary Times for the Dairy Industry
The DC Examiner published this article today describing the sad state of the dairy industry in this economy. Because of high feed prices, dairy farmers are force to slaughter thier milking cows for beef. Instead of getting $2,500 for a seasoned milker, sold live for milk production, the farmers are getting $1,100 for slaughtered animals. This will no doubt send milk prices up and beef prices...
Learn it. Love it. →
From Metro Magazine’s ‘Will work for food’ Blog: “A gastropub concept called Gas-tro-nome is set to open at 315 Hennepin NE in May. The concept will combine an informal, relaxed atmosphere of a bar with a menu focused on gourmet dishes served in a casual setting with a “butcher shop” feel.” Gas-tro-nome?!? More like Gas-tro-lame! I’ve seen some...
Someone needs to buy me this. →
Japanese knife making
Kottke.org has a link to a great photo essay of hocho (Japanese knives) being made. These knives are sharp as all get out and hella expensive, but seeing all the work that goes into making them, I can understand.
Vodka & Skittles
I’m not a vodka drinker, but i do love me some skittles, plus it sort of looks like Mad Dog. Dee-lish! http://mixthatdrink.com/skittles-vodka-tutorial/
Roquefort no more?
As a fan of the stinky cheeses, I was furious when I saw this post at the New Yorker. It seems the those fat cats in DC want to impose a 300% import duty on Roquefort cheese. THREE HUNDERED PERCENT! French cheeses are notoriously expensive as it is, but imposing such a high duty will put Roquefort out of many people’s price ranges. I’m not saying that there aren’t equivalent...
Free Diet Dr. Pepper →
The recession's silver lining
The Citypages posted today that Common Roots cafe is having 2 for 1’s on their brunch and entrees. I’m really excited to see this, Common Roots does all their cooking from scratch (from what they say), they buy organic and local when they can, and it’s pretty darn tasty. If you haven’t made it there yet, this week would be a great chance to check out what they’re...
The $448 million dollar week
According to this article from the Progressive Grocer, the US candy market can expect to sell $448 million of candy this week alone. $345 million of this is only chocolate sales. That’s 5.1% of thier yearly sales. Between romantic gestures and bargin shoppers, that’s a whole lot of Whitman samplers.
The Consumerist has this great post on the weaknesses of our food systems in regard to the salmonella outbreak. It points out all the holes in the food safety ladder, but cannot actually place the blame on anyone. It’s sad to see that as a first-world nation, we can’t keep our food safe or accept responsibility when something goes wrong. via consumerist
DIY: Cheese →
The terrible curse of recipes
Often, people ask me for my recipes when i cook for them. I’m always happy to oblige, but when I cook nothing is really precise. Cooking something “until it’s done” or “season to taste” are common phrases that come up. Now, I don’t expect non-professionals to have an innate ability to know when something is done, but it’s not too hard to tell. ...
Papa John’s founder warns against eating too much pizza from CNN
Paris des Chefs
Wallpaper magazine has an neat article on the recent Paris des Chefs. it’s exciting to see what chefs are doing with food and the concepts combine. i espically like the oak flavored ice cream with pine shavings and the truffled omlette. the concept of wood flavored ice cream and the presentation is fantastic, and (i agree with Michel Troisgros) there is a lost art to the omlette.
here’s the ‘secret’ behind hollandaise. no longer will you be at the mercy of $10 eggs benedict.
Bloody Mary ice cubes. Genius. →
GTFO! Best Valentine's gift!
Hand painted cleavers! I would know that someone loved me if I got one of these. http://www.elizabethmcgrath.com/store-handmade.php
Worst food item in America
This is the Large Oreo Shake from Baskin Robbins. According to Men’s Health magazine, it is the worst food item in America. C’mon Men’s Health, it’s only 2600 calories and 295% of your RDA of saturated fat! Get off your high horse. Of course it looks disgusting and probably tastes like processed poo, but I highly doubt that it’s the worst item in America. Bacon...
Bad things that should be good
The Citypages blogged about the “Which came first” sandwich at Bulldog Lowertown. This is a classic example of cooks not giving a sh*t about what they’re doing. Nothing frustrates me more than poorly cooked food. Here’s why: -you’re dealing with something so simple, that can be fantastic if well executed. i’m not saying that you need to study at Le Cordon...
Growing up in the city, I never knew much about where my food came from, other than the grocery store. I imagine that many other Americans are in the same boat. After years of professional cooking and studies, i now can identify where my meat comes from. I get a lot of questions about where things come from on an animal. I’m not saying that i don’t enjoy talking about food, but the...
I’ve been thinking a lot about spheres of ice and whisky lately. A friend of mine who had lived in Japan for a while told me about how the bartender at his local bar would carve spheres of ice by hand to chill his whisky. It totally makes sense, more surface area, one giant chunk of ice=cold booze and less melted water in my drink! Why isn’t anyone doing this in MSP? Update: It...