February 2012
2 posts
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January 2012
10 posts
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soup for the sick.
Photo by the also-sick partner-in-crime
The ironic thing about a lot of chicken soup recipes is that they ask you to make chicken broth from scratch before you get sick.
Y’know, because we all have foresight. Because chicken broth is just something you want to make when it’s Amazing degrees and clear outside and throwing up 3 times in a night is something you’d see more often...
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things i didn't think i would like in 2011.
Quinoa.
Picklebacks.
Reggaeton.
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because nothing bums me out more than limp... →
Great tips on how to store vegetables without plastic bags. From Berkeley Farmer’s Market (of course), via Washington’s Green Grocer.
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America is eating less meat. →
Another great piece by Mark Bittman —
The flaw in the [Daily Livestock Report] is that it treats American consumers as passive actors who are victims of diminishing supplies, rising costs and government bias against the meat industry. Nowhere does it mention that we’re eating less meat because we want to eat less meat.
Well said. And high five, America.
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why i love portland, #2: CARTOPIA →
Image credit: Gourmet Fury (who didn’t seem to like Portland as much as I did.)
I thought San Francisco was the food truck / cart city to rule ‘em all and that the rest o’ yall were just bitin.
I was so, so wrong.
Not only does Portland have no sales tax and allows drinking off-premises, it also (presumably) has extremely food-cart-positive laws. Because those things are...
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why i love portland, #1 →
Photo from Clever Cycles
“Oregon is one of a few states that permits breweries to sell fresh beer for consumption off-premises in large resealable bottles with little or no labeling called growlers. Letting people take beer home this way is resource efficient, and promotes neighborhood patronage of neighborhood industry in a manner that doesn’t promote public inebriation, whether driving...
December 2011
7 posts
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“A study earlier this year by a nonprofit research center in Phoenix analyzed 80...”
– From Mark Bittman’s opinion piece on why the FDA has been, in short, a colossal fail since 1977.
Forking out the $20 for humanely, sustainably AND organic grown meat always beats paying for a week in intensive care — or a funeral.
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November 2011
20 posts
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the izakaya that makes other izakayas blush. →
Image source: Grub Street
Bull penis and turkey testicles would be considered a delicacy, but all the softcore SM porn posters suggest that it’s part of Kenka’s overall theme of obscenely cheap and good food.
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“As an industry, restaurants are on the cutting edge. Not just in culinary...”
– George Faison, co-owner of Debragga, in his letter to chefs (and anyone who eats). via Mark Bittman.
Interesting to note:
(It’s worth noting, if for no other reason than to answer the inevitable question, which I asked myself, that George doesn’t only sell naturally-raised meats – he sells...
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“The universal cry of all the cheftestants, whenever they’ve made one of these...”
– Josh Ozersky, on “Why Top Chef is Bad for Gastronomy”.
Touché.
I have Mr. Ozersky to thank for summarizing my overall feelings about reality cooking shows in one extremely useful, pithy, easy-to-understand phrase: “Dude, nobody cares!”
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October 2011
11 posts
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