...more recent posts
four yum! ryley asked for a glass.
Alpine goat
Sustainable sourcing here
I don't know this company, it was an advertisement on my fb page. But the offerings look interesting.
Coffee home roasting here
via sweet marias fb
chelsea green tv here
chicken backyard basics here
Congo chicken (w peanut butter) here
New species of lizard found in Vietnam - on restaurant menu
By Rob Waugh
An entirely new species of lizard was found by accident by researchers in Vietnam - who happened to spot the creature on a restaurant menu.
Read more: http://www.dailymail.co.uk/sciencetech/article-2073466/New-species-lizard-Vietnam--restaurant-menu.html#ixzz1hHIPCFNJ
My friend Ed is setting up a craft brewery in bangalore and now blogging about it. here
love making chicken stew's (with bones) 
Sous Vide
Like a virgin. Olive oil that is... here
Wolf stove won't simmer here
PFAF here
Tonight's winner: fried baby abalone (3 y.o.) with a watercress, apple, bacon salad at Oswald.
veselka bowery v. kutsher's tribeca
"extreme minimal intervention" pinot
"The McRib was, at least in part, born out of the brute force that McDonald’s is capable of exerting on commodities markets. According to this history of the sandwich, Chef Arend created the McRib because McDonald’s simply could not find enough chickens to turn into the McNuggets for which their franchises were clamoring. Chef Arend invented something so popular that his employer could not even find the raw materials to produce it, because it was so popular. “There wasn’t a system to supply enough chicken,” he told Maxim. Well, Chef Arend had recently been to the Carolinas, and was so inspired by the pulled pork barbecue in the Low Country that he decided to create a pork sandwich for McDonald’s to placate the frustrated franchisees."