digitalmediatree
archives
contact



View current page
...more recent posts

using a pizza oven


- bill 9-14-2016 1:19 am [link] [add a comment]

smoking cheese


- bill 9-12-2016 6:53 pm [link] [1 ref] [add a comment]

http://www.sourgrapesfilm.com


- Skinny 9-12-2016 1:30 pm [link] [1 ref] [add a comment]

rumor is the real deal in peruvian.....


- Skinny 9-08-2016 8:01 pm [link] [1 comment]

MB have you been here yet for oysters??


- Skinny 9-02-2016 4:43 pm [link] [3 comments]

Best buy of the year.....$5.60 each!!


- Skinny 8-27-2016 9:14 pm [link] [5 comments]

Can anyone ID this?


- jim 8-27-2016 2:24 pm [link] [5 comments]

chorizo, bread & butter pickles, spicy brown mustard on seeded rye


- dave 8-27-2016 1:11 pm [link] [1 comment]

seltzer water w/lemon wedge


- dave 8-27-2016 12:00 pm [link] [8 comments]

Late summer goodness. Squash and fingerlings from down the road. Halibut with avo-stachio sauce. Super sweet corn on the cob not shown. 


- jim 8-26-2016 6:48 pm [link] [6 comments]

i'm on a seafood diet, i see food and i eat it.


- bill 8-26-2016 2:30 pm [link] [add a comment]

first attempt was just OK......Coho w/ crispy chanterelles


- Skinny 8-19-2016 10:31 pm [link] [2 comments]

Pig in a box


- jim 8-14-2016 11:16 pm [link] [add a comment]

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. It’s 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 that’s 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]