Heading over to the Neatherlands, then you should check out these restaurants, via NYT.
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Thanks to the more than 500 comments for the signed copies of the Salumi giveaway. The winners, chosen via random.org: Jeff Knox, of Charlotte, NC Chef Carlin, of Atlanta, GA And Mitch Rosenbaum, of Albany, OR, who wrote: “Polcyn, Ruhlman and all the piggies run scared. I can’t wait to delve into “Salumi.” Your “Charcuterie” has been an essential reference for getting the most out of the well-fed livestock of the Willamette Valley here in Oregon, especially those delicious piggies! Bring on the dry cures! DIY Project that always catch my eye includes Mostardas, Vinegars, Mustards, a definitive book of smoking and smoke cure, Fish curing and preservation.” Many thanks to all! There are only 120 first editions signed by both me and Brian. My friends at OpenSky have the rest! And the wonderful Cathy Read On »
An exotic crunchy rice dish to add to your recipe list, via New York Times.
Looking to check out a new media format, the Kindle Single, I came across Ann Patchett’s long essay The Getaway Car. I bought it for $3 and was reading away on my sleak Kindle Fire moments later. (Impulse purchasing = Danger!) In this case, the purchase was well worth it. The highly regarded novelist tells her story—every writer has a different one. Patchett, in easy, conversational prose (it kind of reads like a long email to an acquaintance), traces her course from a girl who knew she wanted to be a writer pretty much since she became conscious of being conscious, through college, the Iowa writing program, skipping over a brief marriage, work as a waitress at TGIFridays where she made up stories in her head, to teaching writing, through the actual creation of her Read On »
Chicken-Fried Pork Belly Ceasar/Photo by Donna Turner Ruhlman [A fellow Twitter hound tweeted this post from last May and I thought, it's always a good time for more pork belly! Back to regular posting next week—M.R.] It is time again to bring out The Chicken-Fried Pork Belly Salad, which I created in August 2007 in the midst of my fury at the chief icon of American restaurant food: The Chicken Caesar. Today’s post was sparked by Sam Sifton’s NYTimes magazine column on the Caesar salad, which addresses the fact that few dishes are truly authentic, and he uses the Caesar salad as an example. For me putting a chicken breast on a perfectly good Caesar is an emblem of American mediocrity, a lack of imagination, and our fear of food (The Shame of the Chicken Caesar Read On »