Apparently Alonso is coming to my town to cook a meal in support of the Slow Food movement. Thoughts? The meal ain't cheap, though that's not my consideration in this post. Just wondering who knows about his food. Slow Food is a new concept on the border, and a known chef is as well.
Ave. Presidente Masaryk 407, Colonia Polanco
Bruno Oteiza and Mikel Alonso, disciples of avant-garde Spanish chef Juan Mari Arzak, have divided their menu into two sections, traditional and "evolution." Both focus on Basque ingredients and techniques, used in varying degrees of orthodoxy or innovation. Prices are high--befitting the restaurant's location in an expensive shopping district--but the dining room has a relaxed atmosphere."
While looking for ways to cook steel-cut oatmeal, I came across this intriguing idea.
Blogger Ann Kroeker uses her slow cooker as a bain-marie for the oatmeal. I've honestly never thought about this, not that I'm an original cooking thinker to begin with. But it is certainly an intriguing idea. Anyone try it? How did it go? What did you use it for?
According to this post, Guy Fieri (or someone associated with him, or who wants to be him, or who is a shill for Food Network) tagged Nico's Pier 38 in Hawai'i. (See 9th picture down in set.)
I'm really at a loss for words. I mean, I'd like a T-shirt of Anthony Bourdain's logo, but really? Tagging like this? What's next? (I mean that as a question; I'm sure the contributors to Food Network Humor could help out. Can you?
Yesterday, I saw something I've never seen before: a package of frozen "shrimp meat" for sale in the grocery.
Other packages by the same vendor were labeled as "shrimp."
The "shrimp meat" looked liked shrimp, peeled and deveined.
Unlike other packages, there was no count per pound, i.e., 16/20.
But why was it called "shrimp meat" instead of "shrimp?"
I didn't buy it.
It got me wondering: Is "shrimp meat" whole shrimp, or some kind of reconstructed-in-the-shape-of-a-shrimp processed product?
I just read a blog post wherein 20+ people commented about how dumb, uninformed and possible "Trinker" Sandra Lee idiotically mispronounces 'espresso' as 'expresso' on her TV show.
So how about it, SE? Is she as wrong as when she changes the tones of her kitchen to match her clothes, or vicey-versey?
I lived in Brussels, and spent a ton of time in France, and some time in Portugal, so know my answer.
If I could make a poll here, I would: expresso, or espresso?
(And don't give me that bogus Italian alphabet argument either, linguistic scholars!)
I'm cooking two Cornish Hens tomorrow and while they rest gently in the fridge, I got online to see about the best internal temperature. Bad idea! I read 155, 165 and 185 degrees Fahrenheit!
What is the optimal temperature for them? I'm thinking that it's a bird, like chicken, but is that so?
A couple of months ago, the longtime love of my life declared she would be buying a peanut butter-making machine if I didn't get her one for Christmas, her birthday or our anniversary (those being the fall Holy Trinity in our house, which is a full-frontal assault on my bank account).
Thinking quickly after eyeing my old and functional-but-insufficient Cuisinart Handy Prep food processor (3 cups on a good day), I recommended we get a gonzo food processor that could handle the job. She wins, and I win.
So there it sits, all wrapped up near, but too big to be under, the Christmas tree.
What are your recommended recipes for peanut butter, almond butter or others? (I'm dreaming of macadamia nut butter, owing to my ancient Hawai'ian heritage, but don't even know if such a thing exists. Then again, why shouldn't it? And hazelnuts? Nutella at home?)
Or the Mona Lisa in mung beans? Picasso in prunes? Veggie van Gogh?
Well not exactly, but here's an interesting interpretation of well-known art from Ju Duoqi:
I don't know if it leaves me intrigued or hungry. I wonder if anyone would notice if I ate van Gogh's hat.
Found at the always-excellent (but usually not food-related) Neatorama, who found it at Compass WebWorks.
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