...more recent posts
Lunch at Danton's Gulf Coast Seafood Kitchen. Very nice gumbo, with a very dark roux. Better than some of my batches. The grilled fish was fresh, minimally seasoned, and cooked over a hot fire. Nice sound track of southern and blues music. When I picked up a business card on my way out, I noticed the co-owner is someone I knew in high school.
Creamy garlic mashed potatoes -- thumbs up. Used a mixed bag of white, red skinned, and purple potatoes, skin on.
fomenting an agrarian revolution
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.
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.
anson mills
via chef & the farmer
binge watching mind of a chef.
Bourbon family tree.
starbucks coffee really is awful.
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!!
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....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.