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Should meat eaters kill what they eat?

@LunaPierCook I have to disagree with your disagreement. If you eat meat but don't think you could kill to eat it, you should, at least, think about that decision.

From Talk

When life gives you meyer lemons...

Becks & Posh just made a couple of suggestion the last couple of days
http://becksposhnosh.blogspot.com/ Check them out.

From Talk

What foods do restaurants most often mess-up?

Restaurants usually overcook meat, undercook vegetables and put too much salt on potatoes.

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Should meat eaters kill what they eat?

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From Talk

Should meat eaters kill what they eat?

@LunaPierCook I have to disagree with your disagreement. If you eat meat but don't think you could kill to eat it, you should, at least, think about that decision.

From Talk

When life gives you meyer lemons...

Becks & Posh just made a couple of suggestion the last couple of days
http://becksposhnosh.blogspot.com/ Check them out.

From Talk

What foods do restaurants most often mess-up?

Restaurants usually overcook meat, undercook vegetables and put too much salt on potatoes.

From Serious Eats

In Videos: How It's Made—Bacon

Interesting video. I've seen bacon pumped with brine before, though not on this scale, and it kind of disgusting to watch it inflate like a flat tire being pumped up.

My favorite part of this was the need to explain that bacon hasn't always been made in a factory: "Bacon's popularity actually goes back centuries, when people cured and smoked it in their own homes." Imagine! People making their own bacon!

From Serious Eats

Seriously Delicious Giveaway: Zingerman's Gift Certificate

Blue of any sort: stilton, roquefort, maytag, gorgonzola.

From Serious Eats

Alinea's Grant Achatz Battles Cancer

@beano: Indeed, Thomas Keller admitted to never having tasted his signature Oysters and Pearls dish. He explained that he knew it was good — "you don't have to stick you hand in fire to know it's hot."

From Serious Eats

Alinea's Grant Achatz Battles Cancer

Of course I wish Grant Achatz the best, but I do wish the food press would stop with the "facing his worst fears" headlines.

Is this really Mr. Achatz &mdash a father and husband as well as a chef &mdash his worst fear? I have yet to read him say this is the case.

Obviously his condition could be professionally devastating and I'm not suggesting otherwise. It is a dramatic story without dramatically calling it his worse fear.

From Talk

Barnyard Finger Foods

What about chocolate haystacks? I've also seen them called bird's nests. Noodles (chow mein or spaghetti) fried and dipped in chocolate.

From Talk

Has Anyone Eaten at Ferran Adrià's El Bulli?

I tried to get in a couple of years ago only to be told, essentially, "no way, we save our tables for people who aren't you." Sigh. (We ended up having a phenomenal meal at Jean Luc Figueras in Barcelona. Less "out there" than I expect El Bulli would have been but creative nonetheless.)

From Talk

What meal made you a foodie?

January 18, 2003. Trio in Evanstan, Ill. Eight-course Grant Achatz tasting menu. I had no idea what we were getting ourselves into. The first time I understood what it meant to cook -- and eat -- at a level that high.

From Talk

I am going to Per Se this evening!!!!

With all due respect to those who say don't eat before you go, I would suggest doing the opposite.

When we ate at Trio five years or so ago, my wife and I were so hungry, we actually had a midafternoon snack. It meant when we sat down to dinner, we could take our time, not fight the impulse to shovel everything down our gullets.

Don't stuff yourself before, but going in ravenous would be a huge mistake.

From Serious Eats

Do Menus "Lie?"

Anything described as "our famous."

From Talk

does anyone make their own sausage?

It takes practice and a good teacher to become skilled, but it's a lot of fun, even just starting out. "Charcuterie" by Michael Ruhlman and Brian Polcyn is an excellent place to start.

From Serious Eats

The Sad State of American Burgers

America chose convenience over quality years ago. That's why crappy burgers are so prevalent and why you can buy frozen peanut butter and jelly (and grilled cheese) sandwiches and microwavable hot dog already in a bun.

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About nickb

Website: http://deathofapig.blogspot.com

Location: Midwest

About:

Favorite foods: foie gras, anything from the pig

Last bite on earth: