What are you doing today?
January 2, 2009
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January 2, 2009
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Vice
Michael Laiskonis: Taking The High Road
January 2, 2009
Michael Laiskonis: Taking The High Road:
December 13, 2008
Taking The High Road
One of my favorite aphorisms from Fernand Point’s Ma Gastronomie is the one that says a cuisinier should ‘never dirty his apron outside of the kitchen’. I’ve always interpreted this as, ’be cool, don’t talk smack, and remember that your reputation precedes you both in the kitchen and outside of it.’”
This post is something that you read now and agree with, but will come back to you in ten minutes or ten years. This is one of the great things about learning, now. The people who want to teach you are available for the finding, if you look, and want to learn. Practical, first-hand knowledge and wisdom that you might eventually have gained, or not. The seeds are all out there, waiting to be reaped and sown.
Taking Pictures
December 15, 2008
You should be happy I’m making you click again. Click. Read the rest of this entry »
It Doesn’t Take Long
December 15, 2008
Something I appended to the previous post, but then decided to dangle out here alone. Click through… Read the rest of this entry »
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December 15, 2008
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Oh, oh yes.
Recession Specials: Your Definitive Guide — Grub Street: New York Magazine’s Food and Restaurant Blog
December 15, 2008
I’m not going to tell you that I haven’t written on here in a long time. I’ve been doing my job, sucking up knowledge in the manner of a whale sifting plankton, and thriving. Intellectually, that is. Since this thing has turned into a holdall for links and the occasional editorial, I think I’ll continue in the same vein. On the same set of rails. Under the same moon. Without deviation. Until next time, that is all.
(Via Kottke.)
The Omnivore’s Hundred
August 17, 2008
My list. Found at the Very Good Taste Blog via Chocolate and Zuccini.
This icon
denotes those that I have eaten, followed by where I did so.
1. Venison (Homemade Venison Chili Austin TX)
2. Nettle tea
3. Huevos rancheros (Cisco’s, Austin TX)
4. Steak tartare
5. Crocodile (I forget)
6. Black pudding (Tipperary Inn, SA vs. NZ Rugby, Dallas TX)
7. Cheese fondue (Home, Family. Chandler AZ)
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari (Everywhere. Sauteed, preferably)
12. Pho
13. PB&J sandwich (College, prefer PB&Honey. Austin TX)
14. Aloo gobi (Clay Pit, Austin TX)
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream (Ben and Jerrys, everywhere)
21. Heirloom tomatoes
22. Fresh wild berries(Mulberries from the Silkworm tree, Johannesburg SA)
23. Foie gras
24. Rice and beans (Again, everywhere. Pork Included. Notably Hoover’s, Austin TX)
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper (All I can say: ENDORPHINS. Austin TX)
27. Dulce de leche (Kitchen food, Clay Pit Austin TX)
28. Oysters (Knysna, SA)
29. Baklava (Homemade for school Dallas TX)
30. Bagna cauda
31. Wasabi peas (Snacktime)
32. Clam chowder in a sourdough bowl
33. Salted lassi (Clay Pit, Austin TX)
34. Sauerkraut (Notably Fredericksburg TX)
35. Root beer float (Elephant Bar, Chandler AZ)
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O (Why???)
39. Gumbo (All over, notably homemade via Louisiana in Plano TX)
40. Oxtail (Home, Family, Stewed. South Africa, and Austin TX)
41. Curried goat (Clay Pit, Austin TX. With nutmeg)
42. Whole insects (Bikeriding, Cricket. No chewing)
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala (Clay Pit, Austin TX)
48. Eel
49. Krispy Kreme original glazed doughnut (Lunch Shift, Innumerable restaurants)
50. Sea urchin
51. Prickly pear (Only the syrup)
52. Umeboshi
53. Abalone
54. Paneer (Clay Pit, Austin TX. Nanak Brand)
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini (Notably The Keg, Chandler AZ, and Clay Pit, Austin TX)
58. Beer above 8% ABV (Schneider&Sons Aventinus, Dog and Duck Pub, Austin TX)
59. Poutine
60. Carob chips (candida, rather not)
61. S’mores (Notably Grand Canyon, AZ
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs (Ranch 616, Austin TX. Fried)
67. Beignets, churros, elephant ears or funnel cake (Churros made by the sous, Clay Pit, Austin TX)
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail (Look at that S-Car-Go!)
79. Lapsang souchong
80. Bellini (New Year’s Eve Staple)
81. Tom yum (Notably Titaya’s, Austin TX)
82. Eggs Benedict (At home. Also notably South Congress Cafe, Austin TX)
83. Pocky (Thanks, Ashley!)
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare (Shot, dressed, jugged. While building a vineyard, near Fort Worth, TX)
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam (Sliced, Fried. Ground. College, Austin TX)
92. Soft shell crab
93. Rose harissa
94. Catfish (Fresh Caught, Fried outside. Dallas, TX)
95. Mole poblano (Kitchen Staff, Clay Pit, Austin, TX)
96. Bagel and lox (Katz’s Deli, Austin TX)
97. Lobster Thermidor
98. Polenta (Homemade, Austin TX. Also Stortini, Austin TX)
99. Jamaican Blue Mountain coffee
100. Snake (Rattlesnake. Fort Worth, TX)
Solving Hunger Through Gluttony
July 9, 2008
Solving Hunger Through Gluttony
(Link to MenuPages Blog :: San Francisco.)
This reminds me of another menu I’ve seen recently. Well, not recently. I’ve not been terribly busy, but my mind has been elsewhere. I expect the frequency of my posts will pick up over the next few weeks. Words have been written. Oh, yes.
I don’t really think that the world is heading for an iceberg. Not since 3am Central, anyway.
Another Side of the Tipping Debate
May 5, 2008
Tipping and the Back of the House: Front of House vs. Back of House
Keep in mind, the article is mainly concerned with high end restaurants. On the other hand, it sounds like a dirty commie plot, distribution of wealth and all that… kidding. We all know that doesn’t work.
(Article at Hungry Magazine.)
