Articles of Mastication » coffee

Ramstek na Dalmatinski

John J. Goddard — Wed, 18 Jun 2008 18:17:22 +0000

They don’t call it food porn for nothing. Want the recipe?

I seasoned this 16-ounce (0.5 kg) ribeye with olive oil, sea salt, cracked black pepper and chopped rosemary. I didn’t feel like building a fire to grill it, so I seared each side in a white-hot cast iron skillet. Upon plating, it received the blessings of raw chopped garlic, scallions and – of course – more olive oil to mingle with the juices and get mopped from the plate with bread.

This, my friends, was breakfast.

The Super Boss Burger

John J. Goddard — Fri, 13 Jun 2008 10:45:52 +0000

They didn’t tell me that this cheeseburger came with a fried egg, bacon and ham on it. I’ll write more about it as soon as I finish metabolizing the bastard sometime next week.

overheard at portland starbuck’s

John J. Goddard — Wed, 21 May 2008 10:43:25 +0000

I was trying to drink the pathetic excuse for a wet macchiato from the Starbuck’s unit upon whose patio I’d perched this morgen. A man passed by with a woman I assume to have been his wife, a woman with whom he appeared to have come walking from a morgen meal. He was saying, “Well, I can’t say that I’ve ever had salad for breakfast.”

bread, oil, salt

John J. Goddard — Wed, 07 May 2008 10:27:04 +0000

As I sit with bread, oil and salt to write, it occurs to me that great bread, oil and salt are the absolute pinnacle of experience. One needs no meat if his staples are in order.

Cremini Poached in Espresso

John J. Goddard — Tue, 25 Mar 2008 06:05:01 +0000

I’m sketching out a plate presentation that will include these as an element. They are Cremini mushrooms poached in espresso with cracked Malabar peppercorns. I can actually see these working nicely in a number of plating scenarios for which deep earth flavors are called. Let me tell you something: Mushroom, espresso, and black pepper are a pretty earthy triangulation of flavors. I can also envision storing a large jar of these in the refrigerator as a snack or pick-me-up for on-the-go. They’d also probably go well in an antipasti configuration, and now I’m thinking I should try enrobing a few in chocolate. I’ll try some other mushroom varieties next time as well…