Cooking
- Imbb 17 - Minted Tea Sorbet
I don't know if it was Santos talking about restaurants in Guam serving a simple syrup with iced tea or the mint growing like a weed in my garden, but the first thing, the only thing, that came to mind when I tried to figure out what to make for...
- A Bowlful Of Summer
As of yesterday, I still had two ears of corn in the refrigerator from last Sunday’s farmers market. I know, I know... corn should be cooked immediately, lest the sugar start turning to starch. Seems that corn is so sweet these...
- Tiny Farm = Big Yield
Most Bay Area homes have tiny yards—if they have any. So I've always assumed that when we get a house, our garden will supplement our farmer's market purchases. Then I read this article in the Chronicle, about a family of four that grows...
- Wine Blogs At The Wine Writers Symposium
Here's a talk I gave at the Wine Writers Symposium about blogs and wine writing. This isn't a transcript but an idealized form of a presentation that's fresh in my mind. I wrote it as I intended to speak it—maybe I should have formatted...
- The Owf "eat 'til You Drop" Tour: Wd-50
Chefs have divided modern haute cuisine into two main branches: a group that celebrates pure flavors of ingredients and traditional practices, and another that uses the latest scientific discoveries to push food to new, unimagined places. One worships...
Cooking
Regina Schrambling on Olive Garden
If you have never found your way to Regina Schrambling's gastropoda, you're missing one of the best sources for pointed commentary on the food world, with not-so-occasional swipes at the current Presidential administration. She wields a skewer like an expert swordsperson, and nothing escapes her gaze.
It's a good thing I wasn't drinking my water as I read her commentary on Olive Garden; I might have shorted out my laptop.
Figuring out what caused the food poisoning at Olive Garden may be even trickier than it has been for Taco Bell. Investigators are asking diners to bring in both their doggie bags and their stool samples. The mystery is how they will be able to tell the difference.
- Imbb 17 - Minted Tea Sorbet
I don't know if it was Santos talking about restaurants in Guam serving a simple syrup with iced tea or the mint growing like a weed in my garden, but the first thing, the only thing, that came to mind when I tried to figure out what to make for...
- A Bowlful Of Summer
As of yesterday, I still had two ears of corn in the refrigerator from last Sunday’s farmers market. I know, I know... corn should be cooked immediately, lest the sugar start turning to starch. Seems that corn is so sweet these...
- Tiny Farm = Big Yield
Most Bay Area homes have tiny yards—if they have any. So I've always assumed that when we get a house, our garden will supplement our farmer's market purchases. Then I read this article in the Chronicle, about a family of four that grows...
- Wine Blogs At The Wine Writers Symposium
Here's a talk I gave at the Wine Writers Symposium about blogs and wine writing. This isn't a transcript but an idealized form of a presentation that's fresh in my mind. I wrote it as I intended to speak it—maybe I should have formatted...
- The Owf "eat 'til You Drop" Tour: Wd-50
Chefs have divided modern haute cuisine into two main branches: a group that celebrates pure flavors of ingredients and traditional practices, and another that uses the latest scientific discoveries to push food to new, unimagined places. One worships...