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TMI wine labels


- bill 3-11-2015 8:30 pm [link] [1 ref] [add a comment]

Kramer is one of 113 people in the world, and the only former chef, to be certified as a Master Bladesmith. To earn this title (which is conferred by the American Bladesmith Society, of Texarkana, Texas), Kramer underwent five years of practice and study, culminating in the manufacture, through hand-forging, of six knives. Five had to be of gallery-quality designs; the fifth was a roughly finished, fifteen-inch Bowie knife, which Kramer had to employ to accomplish four tasks, in this order: Cut through a one-inch thick piece of manila rope in a single swipe; chop through a two-by-four, twice; place the blade on one’s forearm and, with the belly of the blade that has done all this chopping, shave; and finally, lock the knife in a vice and bend it ninety degrees without having it crack. The combination of these challenges tests steel’s central but conflicting capabilities: its flexibility and its hardness. If tested thusly, my boning knife, despite being hand-made, would have snapped like a toothpick.


- dave 3-11-2015 5:24 pm [link] [add a comment]

beet it


- bill 3-08-2015 3:53 pm [link] [1 ref] [2 comments]

Congratulations on avoiding BIG food.


- bill 3-06-2015 5:48 pm [link] [1 comment]

blue cheese grits


- bill 2-28-2015 10:03 pm [link] [add a comment]

drink like a colonial


- bill 2-24-2015 1:54 pm [link] [add a comment]

Of catfish, the road to Glory and the here after.


- bill 2-20-2015 4:06 pm [link] [1 comment]

Kitchen Confidential, the audio book


- mark 2-18-2015 4:51 pm [link] [2 refs] [add a comment]

terminal bar / across from port authority


- bill 2-04-2015 1:25 pm [link] [2 refs] [2 comments]

For only $300, you can build this durable outdoor cooking unit that can function as a stove, oven, grill, and smoker.


- bill 1-31-2015 4:03 pm [link] [1 ref] [add a comment]

go fish


- bill 1-29-2015 10:21 pm [link] [add a comment]

club-mate

via LM
- bill 1-29-2015 11:54 am [link] [add a comment]

An interesting documentary on Japan's Ama (seafood divers)


- steve 1-25-2015 2:56 pm [link] [add a comment]

Salmon Skin Ceasers Salad from Hokusei


- Skinny 1-24-2015 9:24 pm [link] [5 comments]


- Skinny 1-16-2015 3:31 am [link] [1 ref] [add a comment]

Thanks to expert babysitter Nonna we had a night out. Dinner at Racines. Each time reinforces the idea that this place is magic. Especially if you can sit at the back 4 seat bar that overlooks the tiny kitchen. It's like you're working the line (without actually having to work.) The food is completely incrediblle. For the entree I had a wild pigeon (they warned there might be buckshot in the meat,) with foie gras inside a very light pastry. Incredible. The butternut squash veloute with beef cheeks amuse will not soon be forgotten. But the details aren't important so much as encouraging you to go eat here. Seriously. Preferably with me. You know my number...


- jim 1-16-2015 2:55 am [link] [2 refs] [add a comment]

pies n thighs n les


- dave 1-15-2015 11:24 pm [link] [1 ref] [add a comment]

(bone) broth


- dave 1-14-2015 3:07 pm [link] [1 ref] [4 comments]

my breakfast explained: acme whitefish


- dave 1-14-2015 2:58 pm [link] [2 refs] [add a comment]