Chefs are getting food tattooed on their bodies, via La Times.

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Phew! I’m exhausted from all the amazing and powerful energy generated by the food fascism post! Oy! Time for a cocktail! (Figuratively—I’ve got long hours to go before I earn mine.) Today’s Friday cocktail hour is one the oldest and simplest on record. In this era of high-end mixology and complex recipes involving expensive aperitifs and liqueurs, well unless out in the stratosphere at Aviary, I like my cocktails simple. The Old-Fashioned is just that: American whiskey, sugar, bitters, over ice with a twist. All there is to it. With the range of bourbons and bitters now available, the drink itself can vary wildly and well. So even though this is every bit as simple and satisfying as a martini, it’s infinitely more complex. A martini is clear and clean, an ice pick. The Old-Fashioned is complex, caramelly, Read On »

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  I got an email last week that made my blood boil. Yes, seemingly to boil. Not simmer. A blanching-green-veg boil, a pressure cooker boil. The kind of boil my blood gets when I’m at a restaurant and I hear a woman, grilling the server suspiciously, saying, “I’m allergic to lactose” and then later says, “Oooh, could you wheel that cheese cart over here? Gawd, I love Epoisse.” I’m just minding my own business, a happy Bertie Wooster moment at my desk before work, dreaming of confiting turkey legs, and an email pops into my box and it’s like someone smacked me on the skull with a cricket bat. It was from Heather Clayton, an expat living in southern Germany, trying to plan a meal here in the once sensible USA (West Coast, bien sûr), for Read On »

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Features the food culture of Maine with Joe Ricchio & Joel Beauchamp, via foodcoma.tv

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Video: Perennial Plate visits the Florida to meet the people who pick tomatoes and show us a window into their daily life, via Perennial Plate.

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