Happy Hallowe'en
Don't be Scared
My favourite Hallowe'en post. Sadly it didn't become a yearly event, but it's a great memory anyway.
Don't be Scared
In Season in California
This little thing is no bigger than two thumbs!
Quick, Before the End of Tomato Season!
I was Just Really Worried when I read this post about this new story. Will my favourite Marmite, be on the chopping board next? Are the FBI going to come around to my house and search my pantry? I am afraid. Very afraid.
Look Who I Bumped Into a Couple of Hours Ago:
Waiting in line to pick up my Toulouse sausages and pancetta this morning at the Fatted Calf, I suddenly sensed something awe-inspiring taking a place beside me. Larger than life, Mario Batali had arrived and he freely started giving a verbal lesson in everything Guanciale to us customers who didn't know what best to do with it. I had a little chat with him and told him that I had celebrated my 40th at his restaurant in New York recently and he asked me what I thought. I told him the worst part was having to be up at 7am on a Saturday morning with a foggy head to try and make the reservation a month in advance, without the help of a speed dial. I have never actually written about our wonderful, family birthday dinner at Babbo. My plan was to tie a review of it in with my thoughts on Heat, when I finished reading it, but several months after starting the book, I am still having trouble reaching the end. I guess that means my meal at Babbo, especially the incredible mushroom pasta and the discovery of Brachetto will simply have to remain as a special magical memory in my mind.
I hope Mario liked Taylor's charcuterie. Of course I couldn't help but add some of the Guanciale to my list of purchases after the encounter. I wouldn't have done it, if it hadn't been for Mr Batali...
PS: Look: girlfriend Joy met Mario too and she describes her encounter in a much more spicy manner than I did. I'd expect nothing less from a whore!
(or you could use arugula instead)
Tender is the Tart
Simple Whole-wheat
For a successful bread add a small amount (up to 8% to achieve the ideal protein content of 14-15%) vital wheat gluten flour, too. A small amount of enzyme active barley or wheat malt (0.3% of the total flour) will also improve bread. Sprouting the wheat will create the same effect as a purchased enzyme or malt. The wheat is ground on a stone mill grinder that preserves the bran and wheat germ. Sonora wheat was brought to California by Spanish missionaries and grown in and around the missions circa 1820. It was grown in Sonora, Mexico in the 1770's.What the heck? That all sounds way too complicated for a Sunday morning with a mild hangover. Anyway, I personally didn't have a problem with the end result anyway, despite not adhering to the recommendations. I wouldn't call it unsuccessful. In fact I thought it was delicious. True, it is a dense, heavy, brick-like bread that reminds me of the 80s, hippies, whole-food stores, Cranks, vegetarians and Neals Yard Bakery. And you know what, as such, it made me just a little bit homesick and maybe a little agesick (if there is such a thing) too...
Fritters Foto Hell
Food Notebook
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Previously Featured Bay Area Food & Drink Bloggers & Friends: Give me Some Food | Restaurant Girl Speaks | Savory San Francisco | Civic Center | Meathenge | Jennifer Jeffrey | Sex & The Kitchen | Eating Surburbia | Cocktails with Camper English | Bullpen Baker | Cooking With Amy | Knife's Edge | Culinary Muse | Hungrig in SF | Mary Ladd's Food Finds | 2 tasty Ladies | Dessert First | Ms Glaze's Pommes d'Amour | Hedonia | Dive | Sweet Napa | Cupcake Bakeshop | Tea & Cookies | Albion Cooks | Blogher | Bay Area Bites | Hungry Hedonist | Mighty | Chez Pim | The Blue Bottle Clown College | The Novato Experiment | Amuse Bouche | Feeding Fashionistas | All In | Dr Five Pints | SF Gourmet | Small Farms | In Praise of Sardines | Life Begins @ 30 | Gastronomie | Confessions of a Restaurant Whore | Bunny Foot | Sweet & Savory | I'm Mad and I Eat | Yummy Chow | Nosheteria | Vivi's Wine Journal | Epicurian Debauchery | Food Musings | Pfiff | Marga's Food Blog | Where the Wild Things Are | Eggbeater |
A Contemporary Twist to Indian Cooking
"Atul Kochhar presents an enticingly modern collection of recipes based in the rich culinary tradition of the subcontinent. Using as his source material restaurant dishes as well as home cooking and the exciting array of Indian street foods, he has created 140 flavourful dishes made from healthy fresh ingredients and prepared in the quickest, easiest way."
When You Piss Upon a Star: First Opinions Roundup: What do you think?
"I just about puked on my keyboard reading that shit"
"To complain about it is like picking up a hooker in the Tenderloin and being surprised when you wake up with V.D."
Finding 'Food' in Unexpected Places:
Give Me Some Food
Previously Featured Bay Area Food & Drink Bloggers & Friends: Restaurant Girl Speaks | Savory San Francisco | Civic Center | Meathenge | Jennifer Jeffrey | Sex & The Kitchen | Eating Surburbia | Cocktails with Camper English | Bullpen Baker | Cooking With Amy | Knife's Edge | Culinary Muse | Hungrig in SF | Mary Ladd's Food Finds | 2 tasty Ladies | Dessert First | Ms Glaze's Pommes d'Amour | Hedonia | Dive | Sweet Napa | Cupcake Bakeshop | Tea & Cookies | Albion Cooks | Blogher | Bay Area Bites | Hungry Hedonist | Mighty | Chez Pim | The Blue Bottle Clown College | The Novato Experiment | Amuse Bouche | Feeding Fashionistas | All In | Dr Five Pints | SF Gourmet | Small Farms | In Praise of Sardines | Life Begins @ 30 | Gastronomie | Confessions of a Restaurant Whore | Bunny Foot | Sweet & Savory | I'm Mad and I Eat | Yummy Chow | Nosheteria | Vivi's Wine Journal | Epicurian Debauchery | Food Musings | Pfiff | Marga's Food Blog | Where the Wild Things Are | Eggbeater |
"Queueing is the national passion of an otherwise dispassionate race. The English are rather shy about it, and deny that they adore it.
At week-ends an Englishman queues up at the bus-stop, travels out to Richmond, queues up for a boat, then queues up for tea, then queues up for ice-cream, the joins a few more odd queues just for the sake of the fun of it, then queues up at the bus-stop and has the time of his life."
- George Mikes, How to be an Alien