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BBQ 30 best


- bill 7-21-2014 8:01 pm [link] [add a comment]

My first Secreto

Oregon haelnut fed

Was told to high heat roast it, serve med rare.....

I grilled it medium, delish but I am gonna try it again as they suggested...


- Skinny 7-21-2014 3:12 am [link] [3 comments]

How too: oil drum BBQ


- bill 7-13-2014 4:49 pm [link] [add a comment]

ketchup, a love story


- bill 7-12-2014 7:30 pm [link] [1 ref] [add a comment]

Beet pickled deviled eggs


- bill 7-06-2014 8:57 pm [link] [add a comment]

what a nutritional food pyramid really looks like

It's not what the USDA is telling you.
- bill 6-19-2014 1:38 pm [link] [add a comment]

nyc italian goes gf


- linda 6-16-2014 10:00 pm [link] [1 ref] [add a comment]

Oh no

In the future we’re going to realize wd-50 was the CBGB of this era, with way nicer bathrooms.


- b. 6-11-2014 4:29 am [link] [add a comment]

grilled octo


- bill 6-07-2014 9:42 pm [link] [add a comment]

OKRACAST featuring datil peppers


- bill 6-06-2014 3:43 pm [link] [1 ref] [add a comment]

Had a nice meal at Batard, the new Nieporent venture in the old Montrachet space. Less fussy, and less over worked, than the Corton incarnation. But in the same ball park. I give it pretty high marks, but I wonder what the critics will think. Or, rather, I just think they won't like it much. Not sure why, since the food is very good. There's just nothing "now" about it. But I mean that as a criticism of the critics as much as of the restaurant.


- jim 6-05-2014 1:50 am [link] [2 comments]

cheese chasers


- bill 6-05-2014 12:58 am [link] [2 refs] [6 comments]

$15 for a years subscription to cooks illustrated. offer available today only!  (normally $25.)


- dave 6-03-2014 5:33 pm [link] [5 comments]

Asimov in today's NYT: Winners of the season: 20 wines for $20, includes Emile Heredia / Domaine de Montrieux Vin du France Point G 2011 from M.F.W Wine Company.


- jim 5-21-2014 5:37 pm [link] [2 refs] [4 comments]

Anyone know a sous chef who wants to move to Portland? From Naomi Pomeroi:
"Friends. Please spread the word far and wide and to the very best of the best. Beast needs a sous-chef. I need a sous chef. Someone will come that is perfect (I know!). We just got our beard award and we are busy and super excited to play. Bring me the peeps!!"


- steve 5-14-2014 3:19 pm [link] [add a comment]

bank robber writes stick-up note on back of grocery receipt


- steve 5-08-2014 1:06 pm [link] [add a comment]

http://www.esquire.com/blogs/food-for-men/how-not-to-get-drunk one word, yeast


- bill 5-07-2014 3:55 pm [link] [1 comment]

creamed spinach and Montreal salted herbs


- bill 5-06-2014 2:39 am [link] [add a comment]

5/5: no limes? No problem.


- bill 5-05-2014 4:40 pm [link] [add a comment]