...more recent posts
sweet blackberries
France vs. USA: May the Best Cheese Win
In the past, American cheesemakers' reputations have lagged behind the French. Now we'll do a taste test and find out whether America's cheeses have caught up. Ruth Reichl of Gourmet magazine joins cheesemongers Rob Kaufelt of Murray's cheese and Anne Saxelby of Saxelby's Cheese.
Here are the cheeses we're tasting on-air today:
French
Valencay (goats' cheese)
Pyrenee Brebis (raw sheep's milk from the Pyrenees)
Chatelain Camembert
Persille de Malzieu
Mimolette (cows' milk, from Flanders and other parts of northern France)
American
Twig Farm Square Cheese (raw goats' milk, West Cornwall, VT)
Jasper Hill Farm Constant Bliss (raw cows' milk, Greensboro, VT)
Woodcock Farm Weston Wheel (raw sheeps' milk, Weston, VT)
Birchrun Hills Farm Birchrun Blue (raw cows' milk, Chester Springs, PA)
Uplands Farm Pleasant Ridge Reserve (raw cows' milk, Dodgeville, WI)
group hug
chicken
blind tiger ale house
Get Skinny #8
I am starting to feel addicted to Cleansing but I'm gonna start another Master Cleanze manana (6 days like the last one's)......
Should do the Liver Flush cause I have been drinking like a fish, but I will do back to back Sept/Oct......
The kitchen in Ms. Pettijohn’s new loft, in a converted cotton warehouse overlooking New York Harbor, will see plenty of food preparation, but very little cooking. Her meals — hijiki salad, barely steamed haricots verts, lots of smoothies — are constructed (or deconstructed in a blender) rather than sautéed, boiled or braised. Although the developer of this property added typical flourishes, including a set of G.E. Monogram stainless steel appliances, a kitchen island and lots of cabinet space, Ms. Pettijohn will be using little of it. She relies on knives, a blender and an array of pots for brief steaming. “My last oven I used for storage,” she said, “but I don’t need any more storage here. The microwave, well, it’s good for warming up heating pads.”
Marlow and Sons in Williamsburg is fantastic rite now.....well worth the trip!!......and you can DRINK WELL!!
They’re also known as zealots, extremists and even the wine counterculture.
Pondering the line between delicious and medicinal reminded me that some years ago a very peppery oil had inspired a brilliant biomedical hunch. That’s why I made a note to call Dr. Gary Beauchamp, the director of the Monell Chemical Senses Center in Philadelphia: to get an update on the chemistry of the olive oil cough.
At the 1999 international workshop on molecular and physical gastronomy, in the mist-shrouded mountain town of Erice, Sicily, the physicists Ugo and Beatrice Palma brought along oil freshly pressed from their own trees. Dr. Beauchamp tasted the oil and felt his throat burn, as did I and all the other attendees. But he was the only one who immediately thought of ibuprofen.
When in Nashville do not miss Arnold
Fussy Boy Breakfast Courses June 5, 2003
1) Grapes....must be left on the vine to pluck
2) Cantalope.....must be 1/2 inch slices to eat with hands
3) Peach.....not one speck of skin (and I mean speck), cut in pieces with a "big boy fork"
4) Grapefruit....must to removed from pods, and again not one speck of "that white stuff" showing, eats with hands
5) Strawberrys.....cut in pieces w/ toothpicks to eat
Love my boy!!
Trestle on Tenth has a new lunch item that IMHO is as good as it gets.....thin chicken, potatoe salad w/ capers, sliced hard boiled egg, sprinkled with tiny chips of fried chicken leg skin, rosemary, salad greens, etc etc.....YUM, gobbled it up, could have had a 2nd for dessert (the uiltimate compliment:>)......offical name is
chicken paillard with yukon gold potato salad, capers, and field greens
Strawberry Shortcake.....one of life greatest inventions.....IN JOY
Rosemary Roasted Leg of Lamb from the victory garden