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shrimp perloo

- bill 8-13-2016 7:22 pm [link] [add a comment]

breakfast sweets

- dave 8-03-2016 10:27 am [link] [add a comment]

contents of the four seasons on live auction - now live

crazy high end modernism at top prices. (still, it's just restaraunt junk!) digging the generic p johnson stuff

- bill 7-26-2016 7:22 pm [link] [16 comments]

NYTimes: "By avoiding originality, In Situ is the most original new restaurant in the country."

- jim 7-22-2016 10:52 am [link] [1 ref] [4 comments]

Ate at Lilia last night. Wow. Incredible. Super recommended. Go. Right now. Yum.

- jim 7-22-2016 9:30 am [link] [2 comments]

David Chang: The unified theory of deliciousness

MY FIRST BREAKTHROUGH on this idea was with salt. Itís the most basic ingredient, but it can also be hellishly complex. A chef can go crazy figuring out how much salt to add to a dish. But I believe there is an objectively correct amount of salt, and it is rooted in a counterintuitive idea. Normally we think of a balanced dish as being neither too salty nor undersalted. I think thatís wrong. When a dish is perfectly seasoned, it will taste simultaneously like it has too much salt and too little salt. It is fully committed to being both at the same time.

- jim 7-22-2016 9:20 am [link] [add a comment]

Where to eat in Portland. What say the locals?

- jim 7-14-2016 9:45 am [link] [1 comment]

3,000 vintage cook books

- bill 7-10-2016 5:22 pm [link] [add a comment]

- steve 7-07-2016 10:33 am [link] [1 ref] [add a comment]

Grand cru and real

- Skinny 7-05-2016 5:14 pm [link] [3 comments]

- dave 7-04-2016 11:31 am [link] [add a comment]

this little japanese fast food stand opened in essex market. i just grabbed the fried chicken slider which was pretty good but the goto is their cabbage-infused pancake sliders w/a variety of meat fillings. tough sell at that market since it closes so early. they get no dinner service and theres just not enough traffic. nice couple that run it.

- dave 7-02-2016 12:16 pm [link] [12 comments]

iron pans

- bill 6-29-2016 9:40 pm [link] [1 comment]

What oil do people use for sautéing? I use grape seed because it has a neutral flavor and I have an unscientifically weird feeling about canola but maybe there is something better? Just curious.

- jim 6-29-2016 10:53 am [link] [15 comments]

cereal offender

- dave 6-28-2016 5:34 pm [link] [8 comments]

Thirty-seven years ago, Lamborn created the first sugar snap pea; today he grows more than 200 types of snow peas and snap peas on his farm in Twin Falls, Idaho, and sells seeds across the world.  Surprising colors of butter yellow, maroon, deep purple, and chile pepper red relay a kaleidoscope of flavors.  Many of the rarer varietals, coveted by chefs for specialty dishes, sell out quickly at the greenmarket.

- Skinny 6-26-2016 8:13 pm [link] [add a comment]

ginger beer recipe 

- bill 6-21-2016 1:35 pm [link] [2 comments]

"you done with that?"

- bill 6-10-2016 3:38 pm [link] [add a comment]

ween 12 golden country greats

- bill 6-10-2016 1:36 pm [link] [add a comment]