“The Ins & Outs of Operating a Food Truck”, via Food Tech Connect.

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UPDATE Tuesday, 12/4/13: We are working to fulfill orders placed before 12 a.m. beyond the eastern time zone. Thanks for the enthusiastic embrace cyber Monday. So grateful for everyone’s excitement. Fifty percent off all Dalton-Ruhlman cooking tools for today only: use the code word gobble at checkout. Hard to believe it’s been three years since my friend Mac Dalton and I introduced a small line of cooking tools. They’ve gotten kudos from chefs such as David Kinch and Jonathon Sawyer to Martha herself (she actually placed an order through my site). We haven’t advertised these things, we haven’t done any merchandising, because, well, that work gives me a headache, just not my thing, and there’s too much fun stuff to do, like actually making things. That’s what I love. To promote these tools, which I Read On »

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America is pie crazy and they are the after turkey centerpiece of thanksgiving dinner, via WSJ.

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  Bourdain is waiting at the appointed rendezvous in the Nevada dessert. I’m in a 1970 Olds Cutlass “acquired” for me by a Vegas associate. I didn’t ask questions. Bourdain against the arid landscape is a sight that fills me with a mixture of excitement and fear (but not loathing). He and the intrepid Zero Point Zero production team have brought me here to help Tony explore different sides of this morass of humanity—more precisely, those who serve that morass. But Bourdain has a penchant for getting me into trouble. Carol Blymire texted that she has bail money ready, say the word. Remember, I had to make a quick getaway in the “No Reservations” Las Vegas episode, for those who missed that one. But Tony’s here to explore different sides of Vegas, ones less often covered. I Read On »

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Christoph Wiesner, the Austrian butcher who raises Mangalitsa, is always tense before the kill. Last year, he told me, yes, he was nervous because it wasn’t his pig, the pig didn’t know him, he couldn’t know what the pig would do. Under normal circumstances the pigs have spent their lives with him and the week before they are done in, he brings the captive bolt, the stunning device, into pens so the pigs are used to even that. The pigs are calm throughout. This year, at Pigstock in Traverse City, MI, Christoph was not only unfamiliar to the pig, he was miked so that his every word echoed through speakers. Furthermore our crowd gathered around to witness the kill. Our Mangalitsa was clearly thinking “This can’t be good.” But it was over quickly (the full video is at the end Read On »

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