[In a continuing series of firsts for My Life as a Foodie, we have our first guest blogger. Thanks to Rick Sellers from Pacific Brew News for bringing this incredible story to us, and his fantastic pictures of an event that further proves that I live in the wrong part of California. I am honored [...]
I love eating at Ad Hoc, Thomas Keller’s casual restaurant in Yountville just a block away from Bouchon and the tiny Bouchon Bakery. Their prix fixe $49 menu never disappoints us when we visit. As I’ve said twice on the show before (here and here), it’s like eating a home cooked meal prepared by a [...]
I love words. On any given occasion, I will fail to find the right ones, but for the most part I love them. My three favorite words? “Do It Yourself.” Maybe it’s a guy thing, but there’s a reason Home Depot and LOWES are as popular as they are. There is a great sense of [...]
[Bravo Photo: Jaimie Trueblood/NBC Universal Inc] Our experience at Ludo Bites last month was eye opening. Everything we tasted that night was something I’d tasted before, but not nearly in the same context that Chef Ludo Lefebvre presented it to me. Chef Ludo does more than give you a new tasting experience, he challenges you [...]
Meat is murder. That’s what they’ll tell you, anyway. And it’s true. If we’re going to eat meat, we must face the truth of the matter; animals must die if we’re going to continue to enjoy things like burgers, sausages, steaks, chops, and all of the other wonderful proteins we enjoy day in and out. [...]
Food, Inc., the Robert Kenner documentary, is now playing wider – in more theaters. 51 to be exact, and perhaps close to you. Please check showtimes in your area and see this movie! A complete list of play dates can be found here. Visit the official web site for more details.
A sausage is just a sausage. But a chorizo is a kick in the ass. That’s my motto. I live by that, and my new found religion. Yes, I said religion. With a respectful nod to Paul Kahan (owner of The Publican in Chicago), I now believe there to be a holy trinity: pork, oysters, [...]
Center of the universe. Those are the words that describe a bowl of soup when you’re desperately hungry. Because the minute you engage it, the minute your spoon commits to breaking the surface of the broth, everything else surrounding you becomes irrelavent. Everything pales in comparison to the importance of the contents of that single [...]
Granted, it’s really hard to call anything not made with any glutinous ingredients a noodle. Wheat, rice, even mung beans are used for noodles found in everything from Italian cuisine to my favorite of all Asian soups – Pho. So, sure I had a hard time calling my latest excursion into molecular cooking at home [...]
I wish I could say this was my idea, but it wasn’t. Truth is, it was 100% Peter. Peter, as in Stougaard. You may recall the story I told in Episode 33 when, while in our Molecular Cooking class making apple caviar, Peter suggests making the caviar with wine. So we did, and it was [...]
