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phillamb168

Market Scene: Saint-Rémy-de-Provence

I should clarify that it tastes pretty good, but eating it is physically similar to chewing on sugar cane. Once the flavor's gone, all that's left is a stringy husk.

4 eur/bowl is a pretty darn good price. When we go to Chamonix to visit family we always end up in the pottery shops, because they all look great, but then you see 20 eur/bowl and it makes you think twice.

Market Scene: Saint-Rémy-de-Provence

A few of my notes...
1. pottery in markets, especially touristy markets, is typically way, way, way, way overpriced for what you get. avoid if you can.
2. every market I've ever been to in France has had somebody selling paella. not necessarily the best, but it's one of those things that just kinda shows up everywhere.
3. can we get a salt cod recipe of some sort? I see it all over the place but I never buy it because I don't know what to do with it.
4. those peppers aren't provencal at all, they're from spain (says so on the slate next to them) and the price (4 eur/kg) suggests 'grand surface' megafarm.
5. I am impressed by the lack of holes in those radish leaves. or maybe I just have bad luck?
6. every time I try white asparagus, it tastes woody and horrible. am I doing it wrong?
7. those are some nice looking olives.

Market Scene: Saint-Rémy-de-Provence

There are no parking gods in France. #1 thing to realize if you move here from NYC is that tow trucks do not exist, and parking tickets max out at about 15 EUR... As long as you're not parked in front of someone's garage, or a firestation, you can hop the curb and park wherever you please.

Green Curry Burger Wins $100,000 in the Sutter Home Build a Better Burger Contest

7 train... train wreck?

You're in Hot Water: Does Coffee Brewing Temperature Matter?

#bydhttmwfi FTW.

An American Brewer's Beer Tour of Belgium

Yep, I've had the 50 degrees, it's pretty great, but my favorite of theirs is the St Lamvinus, it's a great intro to geuze for the wine drinking crowd.

An American Brewer's Beer Tour of Belgium

And re Drie Fonteinen, it's important to note that they're no longer only a geuzestekerij (blender), they're now brewing their own. I was there a few weeks ago during the Toer De Geuze, and compared to two years ago it seemed way more 'festive,' seems that they're understandably pretty psyched to be brewing again.

Also, no mention of Cantillon?

An American Brewer's Beer Tour of Belgium

Also it's "Drie Fonteinen"

An American Brewer's Beer Tour of Belgium

Yes, St Sixtus released a bit of Westy XII for export and general sales in order to raise money to help fix up the Abbey. In the special package that included two branded chalices, the glasses are marked with "Ad aedificandam abbatiam adiuvi" which means "I helped build the abbey." Here's more info: http://www.npr.org/blogs/thesalt/2012/12/12/167084488/from-belgium-to-piggly-wiggly-u-s-beer-fans-snatch-up-elusive-ale

The Brunch Dish: Eggs With a Side of Pomp and Circumstance at Acadia

It's easy to forget that once, you were a child, too.

Taste Test: Ready-To-Cook Meals From Blue Apron

+2 to the plastic. It'd be great if they could package it in ricepaper or some sort of corn-based plastic.

What We Ate on the Trans-Siberian Railway

Just curious, what sort of budget do you need for a trip like this? Is the train expensive/cheap/moderate...?

A Coffee Geek's Guide to the Best Coffee in Paris, France

I am pretty sure that this article already appeared about 3-4 weeks ago: http://drinks.seriouseats.com/2013/03/coffee-trends-paris-france-is-coffee-any-good-in-paris-roasting-brewing-methods-aeropress-pourover.html

From The Pastry Dungeon: Tonka Bean Ice Cream with Scotch Caramel Swirl

I never fully understood the reason for banning the beans in the US. What's the deal with that?

Where to Drink Beer in Paris: La Fine Mousse

There's also a bit of nibbles too. Charcuterie/Cheese mixed plates, as well as 'la combo de la mort' which is a quarter round of Maroilles and 2 bottles of Malt & Hops from Page 24.

My Favorite Places to Drink Coffee in Paris

Well Meister the places listed here are pretty much the ONLY places in Paris to get decent coffee. Re drip coffee for example, there's still a preconception in pretty much every restaurant/brasserie/cafe/PMU that drip is 'jus de chaussette' and not worth drinking, and the only way to make good coffee is to make it as strong as humanly possible. Stick with these addresses and you'll be good, though.

My Favorite Places to Drink Coffee in Paris

Télescope is most definitely a great place. I didn't know this until recently, but David roasts all of their beans in-house. He's also one of the guys behind Frog Fight: http://frogfight.com/

Lunch in the Loop: French Accent

I think you've got a problem with your spellcheck - it seems to have substituted 'Willis' every time you typed 'Sears.'

DIY Cornmeal from Popcorn

Isn't corn much harder than coffee beans though? Ex: step on a coffee bean. Crunch. Now step on a corm. No crunch. Perhaps roasting the corn first would help?

The Pizza Lab: The Best French Bread Pizza

Too bad there is no "French" bread option around here.

We Try The New Starbucks Hazelnut Macchiato

Wow, I feel privileged to have tried this a long time ago. The Hazlenut Macchiato has been in Paris for about two or three years now, on the winter menu.

Video: 'We Must Practice Non-Violent Farming'

No tilling? Sorry, but I am not a fan of this sort of thing. Soil erosion and over-use are a VERY SERIOUS problem and attention must of course be brought to them, but it seems to me that most people that would watch this video would find it a bit too 'woo woo,' in addition to (as Vince says above) not being very practical for feeding several billion people. If you lose eyeballs with 'woo woo,' then you risk not being able to claw them back to talk about how serious the issue is.

Bronx Eats: A Legit Mole Verde and Olive-Stuffed Meatballs at La Morada, Mott Haven

NICE, I lived two blocks from here. I love the neighborhood.

A Sandwich a Day: Pastrami and Egg at Eisenberg's

Woah, that looks awesome.

Ask the Pastry Chef: What to Eat at St. Jack, Portland, OR

My Bordeaux-born mother-in-law disagreed with you @smallandshiny

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Brooklyn: Well-Crafted Burgers at Fritzl's Lunch Box in Bushwick

Brooklyn: Well-Crafted Burgers at Fritzl's Lunch Box in Bushwick

As a Bushwick resident, it's exciting to find any new restaurant in the neighborhood, let alone one that serves a burger as meticulously crafted as Fritzl's. At only $8 ($9 with cheese), it's a bargain. Patties are close to six 6 ounces; a combination of chuck and cheek, which chef Dan Ross-Leutwyler estimates to be about 75/25 meat to fat. Ross-Leutwyler grinds it himself, throwing slightly more chuck in the mix. More

Ramp Week: Ramp Gravy

Ramp Week: Ramp Gravy Get Recipe

Cream gravy, made with a blond roux, onions, cream, and plenty of black pepper is a natural partner for buttery mashed potatoes, chicken-fried steak, or yes, biscuits. After all, what goes better with fatty starch than a bit of starchy fat? More

The Food Lab Rapido: Cheesy Grits with Spring Vegetables

The Food Lab Rapido: Cheesy Grits with Spring Vegetables Get Recipe

Like polenta, grits practically beg to be topped with a saucy accompaniment, something that'll ooze extra flavor into it. This is exceedingly easy to do in the spring, when sweet, tender green vegetables are at their finest. I use a mix of asparagus, fava beans, English peas, and snap peas and finish them off by glazing them with butter and herbs in a pan. A touch of lemon zest and juice adds bright freshness, while a poached egg adds its rich, creamy yolk. More

Seared Short Rib Wraps from 'Family Table'

Seared Short Rib Wraps from 'Family Table' Get Recipe

Today I'd like to present an argument in favor of lettuce wraps. Sure, they have a reputation for being a vehicle for ho-hum, low-carb and bland diet food, but there's no reason they need to stay in such a category. Once filled with rich and spicy short ribs, soft and sticky white rice, and potent kimchi as they are in Michael Romano and Karen Stabiner's Family Table, the humble Bibb lettuce leaf transforms into the best sort of wrap. They're strong enough to contain its filling, yet supple and mild enough to not overpower their contents. It's the best excuse to eat with your hands. These particular short rib wraps are super easy to throw together: blend up a potent marinade and let the boneless rib meat drink up its flavor for a couple of hours (or more if need be), heat a heavy pan, and sear away. More

Video: Rick Bayless Makes Sparkling Ginger Margaritas at Serious Eats HQ

Video: Rick Bayless Makes Sparkling Ginger Margaritas at Serious Eats HQ View Video

We had a swell happy hour recently when Rick Bayless stopped by the Serious Eats office to demonstrate a few recipes from his book Frontera: Margaritas, Guacamoles, and Snacks. In this video, Rick Bayless and Ed Levine shake up an excellent batch of sparkling ginger margaritas, and Rick gives us a quick education about agave syrup and kaffir lime leaves. More

Jeweled Brown Basmati Rice and Quinoa (Morassa Polo) from 'The New Persian Kitchen'

Jeweled Brown Basmati Rice and Quinoa (Morassa Polo) from 'The New Persian Kitchen' Get Recipe

Jeweled rice is a magnificent dish. Adorned with dried fruit, toasted nuts, rose petals, and pomegranate seeds, it is a panoply of flavors and colors. In Lousia Shafia's The New Persian Kitchen, the jeweled rice is made even more compelling with a combination of grains included. The mixture of quinoa and brown basmati rice adds an earthy complexity to the dish that counters the sweet and rich flavors from the toppings. More

Jalapeño Popper Grilled Cheese

Jalapeño Popper Grilled Cheese Get Recipe

There's not much to tell you about this sandwich that isn't already explained in the title. It's got roasted jalapeño. It's got cheddar or American cheese. It's got cream cheese. It's also got some bacon because bacon, right? The whole thing gets toasted until hot, crisp, and gooey in a mix of butter and rendered bacon fat. It gets eaten fast. More