Other Articles
|
http://www.reluctantgourmet.com
Il Viaggio di Vetri : A Culinary Journey, by Marc Vetri
I have not been this excited about a new cookbook in quite awhile. I was at the bookstore and noticed Marc Vetri?s new cookbook, Il Viaggio di Vetri, A Culinary Journey. I know of Chef Vetri through the reputation of his two very successful and [...]
|
http://plainolfood.blogspot.com
I got off at 3:00 this afternoon and when I walked in the door, the man person was practically waiting for his dinner. He was ravenous so I made dinner very early. It turned out okay but just okay. I was a little disappointed and so was he.
|
http://barleyvine.blogspot.com
This past Saturday was Fight Night, so I figured it was a good time to drink a couple of big beers that I've been holding on to for a few weeks.
|
http://foodandthoughts.blogspot.com
|
http://boakandbailey.com
The Cuckfield is a wannabe gastropub/bar on middle-class Wanstead High Street, where East London begins to turn very clearly into Essex.
It’s a hard place to like, exactly, but it is getting some things right.
First, the selection of la-de-da beer is pretty decent — all three Chimays; Duvel; Liefman’s Kriek; Meantime Chocolate Stout; Schneider and Erdinger [...]
|
http://feeds.feedburner.com
I've been seeing Lettuce Wraps grow in popularity at Chinese restaurants, now often served as a dish at banquets. We had a Clam filled Lettuce Wrap at Peking Duck Forest. The filling ideas are endless but based on what we had at home, I made this one. We both loved it.
|
http://www.accidentalhedonist.com
Samuel's, I've had a hankering for the dish. Samuel didn't have a firm recipe but he told me he swapped green pepper for celery in the mirepoix, thickened it with a rouxe and then added full cream.
I was sorely tempted to do a full-on, ginger-laden, high-fat version like Samuel
|
http://jumboempanadas.blogspot.com
|
http://feeds.feedburner.com
If you've been to Thailand, you've seen those fried chicken carts at practically every street corner, with the giant wok smoldering like a witch's cauldron filled with dark, smelly oil that seems as ancient as the broken down cart itself. What those carts produce are t
|
http://thebeernut.blogspot.com
It's important that I note how much fun Saturday's trip to Belfast actually was. These posts are mostly confined to what I thought of the beers, which might ma
|
http://www.aspoonfulofsugar.net
Occasionally, I like to pretend that I’m a thrifty cook who can always whip up something fabulous from leftover ingredients or foods. And if I hadn’t just confessed that I am merely pretending, you’d all think I was totally amazing for looking at some leftover egg yolks (from an Opera Cake), the bottomless bag of [...]
|
http://beervana.blogspot.com
It's not exactly clear what doomed the Green Dragon. Perhaps the complex truth will only be told on barstools, between friends. But it has been open for over a year--enough time for something of an experiment--and I know a great deal of thought and planning went into it before that. Among its several virtues are ambiance (the space is perfect), a fantastic beer list, good food, and a central location. Depending on where you're sitting in the place, it can feel like a speakeasy, a European-style cafe, an English pub, or a music venue about a half-hour before a show. When I first starte
|
http://www.theamateurgourmet.com
If Gourmet Magazine ever invites you to a party--and I'm still not convinced Gourmet Magazine's ever invited ME to a party, they must think I'm someone else--three words of advice: go go go!
First comes the fancy cardboard invitation in an envelope with erotic Chinese drawings; then there's the event itself at the new Lower East Side restaurant Shang with a velvet rope and a walkie-talkie crew with clipboards checking for
|
http://confessionsofabeerkgeek.blogspot.com
Well, it's official. The jolly Belgian giant has snatched up Anheuser-Busch and scurried back up the hop stalk. Here's the official press release:
|
http://www.accidentalhedonist.com
After close to five years of writing about food on this here site, I supposed that I've developed what can be best termed as a philosophy. I thought it would be a great exercise to put to words these beliefs into short paragraphs. Easy-peasy, right?
At least that's what I thought.
But when I sat down to actually think about what "I believe in", it turned out that there were several themes/agendas running through my head. Here's what I've come up with so far.
Food is Life - This is pretty straightforward. You need to eat to live.
Food
|
http://wellfed.net
Posted by Jennifer Greco on Paper Palate
In mid-September I was able to spend a few glorious days in Paris (thank you cheap train tickets!) visiting friends and wandering around the city. A bit of restaurant and food shop research before my departure prompted me to pick up one of my old favorites, The Paris Cookbook by [...]
|
http://wellfed.net
Posted by Andrew Barrow on The Spirit World
The Library Bar at The Lanesborough Hotel, London, has recently acquired the oldest known bottle of cognac in the world. Distilled in 1770, this single cask cognac is an important appendage to the bar?s Liquid History collection and dates back to:
- The birth year of Ludwig Van Beethoven and [...]
|
http://wellfed.net
Posted by Chris Perrin on Edible TV
Sunday, November 16th saw the end of The Chef Jeff Project, a ground breaking reality series which followed six troubled youths as they tried to remake their lives with food and the help of Chef Jeff Henderson, executive chef of Café Bellagio and Caesar?s Palace, and a former drug [...]
|
http://feeds.feedburner.com
Next month, Japan’s Kirin brewery will offer a pair of retro brews to celebrate its 120th anniversary, serving up vintage-style cans packed with vintage recipes of the company’s original Lager and Pilsener beers.
The big difference between the old styles and today’s modern Kirin? According to an English-language post at Japan Marketing News, the modern version [...]
|
http://feedproxy.google.com
Of late, we had quite a lot of recommendations for places to try. Maria suggested that we check out Howie's in Burnaby. I checked
|
http://grabyourfork.blogspot.com
|
http://greatcanadianpubs.blogspot.com
I get my fair share of e-mails from readers asking me questions about certain pubs, where to get certain beers and how to get more information about certain events, but lately I?ve received a number of inquiries regarding the progress
|
http://thehappysorceress.blogspot.com
|
http://feeds.feedburner.com
Free Lance-Star recently. The former financial planner has been distilling in Sperryville since 2005. In the newspaper article, and accompanying video, Wasmund explains his traditional, by-hand methods. What I found most interesting was his comments on the malting process.
|
http://www.hellchef.com
Dear Chef: I am determined to bake a Christmas Fruitcake for m
|
|
|
