...more recent posts
Texas beer signs at auction (from armadillo word hq and threadgills)
major killer posters included!!!
There goes another piece of the neighborhood
A shout-out today for Bow and Arrow Gamay from Melissa Hamilton and Christopher Hirsheimer of Canal House.
looking at this boeuf bourguignonne recipe from craig claiborne and i'm wondering about cooking for 3-4 1/2 hours on 350. seems a little long for that temp, no?
recipe adapted here. same cooking times. also slightly worried about the douse with cognac and ignite part. probably i should just make pot roast.
chef Howard
(formerly of wd-50)
Cuban rum. Soon come.
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making an R.M. Felts genuine Southampton country ham from Virginia this holiday season.
aged eggnog
Via adman
upscale dumplings at mimi cheng's in the wvillage.
white beans and rosemary crostini
I find it irritating to shop in conventional grocery stores in Houston. Perhaps most irritating is the food segregation. For example, at Kroger's, regular crackers for regular folks are on this aisle. Hippy crackers are way over here on another aisle. And Akmak, the best fucking crackers in the world, no where to be found. Heathens.
do you use a breadbox? Which one?