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Shake Shack burger reverse engineered.
- jim 10-20-2009 9:25 pm [link] [1 comment]

The Ketchup Conundrum Mustard now comes in dozens of varieties. Why has ketchup stayed the same? malcolm gladwell for the new yorker

- bill 10-20-2009 6:22 pm [link] [1 comment]


- bill 10-20-2009 1:22 pm [link] [add a comment]

Bonny Doon Vineyard Cellar Door Café of Santa Cruz in Santa Cruz County ... by the Sea
- mark 10-19-2009 10:14 pm [link] [1 comment]

judith jones

- bill 10-19-2009 6:55 pm [link] [add a comment]

portland's first community supported kitchen
- Erin Boberg 10-14-2009 11:47 pm [link] [2 comments]

ss on dbgb

- bill 10-14-2009 5:29 pm [link] [add a comment]

tea drinkers, what are your favorite morning teas? decaffeinateds need not reply. i'm looking for black and strong.
- linda 10-13-2009 6:04 pm [link] [7 comments]

Still, by noon every Saturday, he’s sold out of the 400 loaves he loaded into his muddy pickup in rural Blue Mounds. That’s because Ford’s bread is different. His tangy, crusty loaves, baked in a wood-burning oven built by the legendary mason Alan Scott, are made using obscure organic grains that he sources locally and grinds himself, and leavened using natural fermentation rather than industrial yeast. Ford’s customers, some with medically diagnosed wheat allergies, have found that they have no problem digesting Cress Spring’s Kamut, spelt and all-rye breads, even the French white loaf, which — Ford is aware of the paradox — is one of his best sellers. (He sneaks up to 35 percent whole-wheat and rye flours into it, explaining: “White bread is just a mystery to me. Everything tastes better with rye.”) Even a Manhattan nutritionist could probably polish off a Cress Spring loaf without bloating.

- bill 10-12-2009 1:16 pm [link] [add a comment]

My neighbor spent Sunday chasing Yellow Fin (Ahi) between San Diego and Catalina. They were running near the surface with dolphins. He landed a 30 lb one. I scored a nice hunk of sushi grade ahi. I cut it into two 2" thick steaks. Pan seared for 6 minutes in canola oil with just sea salt. With a side of sliced tomatoes with salt, pepper, extra virgin olive oil, and balsamic. Local pinot noir to wash it down.
- mark 10-07-2009 9:31 am [link] [2 comments]

bowrey growlers baby!

- bill 10-06-2009 9:30 pm [link] [1 comment]

linden hill farm diner
- bill 10-06-2009 8:52 pm [link] [2 comments]

cidep press
the cider is flowing in bucks co as of today. thats the mash in the truck heading to some lucky pigs for diner.
- bill 10-06-2009 8:48 pm [link] [add a comment]

closing: gourmet magazine

- bill 10-05-2009 11:54 pm [link] [add a comment]

had the full DBGB experience, 4 courses of food in the back, it was all great.....i stuck to the seafood-pork-bird-veggie zone but our 4 top went all and needed a few vegan days to flex back, but not too buttery and well worth the prices and great beer and wine

krug 375ml's are $60, not cheap but they are $60 retail
- Skinny 10-02-2009 10:00 am [link] [add a comment]

i suppose there is an on the go market for single serving instant coffees but i still find it ironic that starbucks which road the wave of quality whole bean coffee would in a search for greater revenue head back in the other direction. just drinking it now (they gave me a free sample). not terrible. they did a great job of replicating their burnt flavor.
- dave 10-01-2009 11:35 pm [link] [2 comments]

Chanterelle has closed. I'm guessing our wedding kept them open a few months extra. Sad to see them go.
- jim 10-01-2009 8:04 pm [link] [1 comment]

b. brought me back an amazing book from her recent European travels titled "Made in Italy Food and Stories" by Giorgio Locatelli, the chef at Locanda Locatelli in London. It's a cook book, but that's selling it quite short. Between recipes he writes at some length about Italian history as it relates to both ingredients and techniques. So you end up learning how and why various food stuffs as well as specific dishes are the way they are.

For example, there are some risotto recipes, of course, but also a couple of pages describing all the regional variations along with some remembrances from his childhood in the north. And then a couple more pages on the different kinds of rice, going into the history of their cultivation as well as some scientific explanations of what happens to the rice as it cooks. Then more pages on the history of Parmesan and Grana Padano. And only then comes a discussion of risotto technique. And only after all that are a few recipes offered.

By far the most interesting "cook book" I've ever read. Really informative. Highly recommended.
- jim 9-28-2009 8:28 pm [link] [1 comment]

The Ten Most Wanted Resys in New York City Friday, September 18, 2009, by Eater Staff 1) would love too 2) ditto 3) no thanks 4) show up at opening and eat at bar, or stay home w/ take out 5) no thanks 6) ditto 7) walk in when they open 8) would love too but there is lots of great fried chicken in nyc 9) gramercy any day in the front room walk in 10) is the food any good??
- Skinny 9-27-2009 12:15 pm [link] [1 comment]