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food sovereignty
- bill 12-01-2013 4:30 pm [link] [add a comment]

the only thing more fowl than the culinary abomination below is 4.5 lbs of chocolate i need to rid myself of above. i didnt want it but i couldnt let it just be thrown away either. it was like the thanksgiving version of sophie's choice. i dont think it needs to be said that the former keepers are worse than nazis.


- dave 12-01-2013 5:36 am [link] [7 comments]


- steve 11-30-2013 7:30 pm [link] [3 refs] [5 comments]

How do you cook your turkey? We've had good results the past few years but now I can't remember how we did it.


- jim 11-27-2013 1:29 pm [link] [15 comments]

back yard bread oven


- bill 11-20-2013 8:16 pm [link] [1 comment]

chickpea chapati


- bill 11-19-2013 1:40 pm [link] [2 comments]

spoiler: Johnnie Walker Black


- bill 11-18-2013 6:03 pm [link] [1 ref] [5 comments]

anson mills

via chef & the farmer
- bill 11-17-2013 11:14 pm [link] [add a comment]

binge watching mind of a chef.


- bill 11-17-2013 10:51 pm [link] [1 comment]

Bourbon family tree.


- jim 11-15-2013 8:07 pm [link] [1 ref] [4 comments]

starbucks coffee really is awful. 


- dave 11-13-2013 8:23 pm [link] [3 comments]

Wildwood has been picked as the Brown Wheeler Thanksgiving Restaurant....this dining out might become our new tradition......had a smoking great meal at Wildwood last month.....the old guard is the new guard!!


- Skinny 11-11-2013 9:35 pm [link] [2 comments]

who could ever get tired of talkin' risotto? (nytimes*)

*im gonna mark these as such when i remember so if you dont want to waste your free access to the times....
- dave 11-09-2013 10:55 pm [link] [3 refs] [add a comment]

MSG


- bill 11-08-2013 4:17 pm [link] [add a comment]

Kale, parmesan, pine nuts, currants, olive oil, lemon, salt. The key is cutting the kale very fine. I do some de-stemming first, and then roll the leaves into kale cigars. This makes it easier to chop. Then I put them in a bowl with some lemon juice and let it sit for a while. Not sure if that really works or not but the idea is that it softens up the raw kale a little more. Toast the pine nuts. Microplane parmesan. I just wing the proportions, but it's pretty easy if you just keep tasting. I use currants because they are small, but if I can't find them I just use regular raisons and chop them up a bit.
- bill 11-07-2013 4:39 pm [link] [4 comments]

Famed Chef Charlie Trotter Dies At 54 (linda emailed me)

I was just in Chicago with people that worked for him, other that knew him, etc

It did not end well on many fronts they said, this could be the !

Wish I had tasted his veggie menu.....we love his book(s)


- Skinny 11-06-2013 6:08 am [link] [add a comment]

this looked like some quality bread and pastries in the flat iron but i had just bought some bready products so i didnt stop in. crappy website though for window shopping.


- dave 11-05-2013 8:39 pm [link] [2 comments]

Fukushima contamination of the Pacific?

via Justin fb
- bill 11-05-2013 1:47 pm [link] [add a comment]

Get ur red hots


- bill 10-30-2013 9:10 pm [link] [add a comment]