Saturday, August 28th, 2010
It's old news that US government agencies have their hands full, what with all the backpaddling for colossal eff-ups like allowing financiers to ruin the global economy, and industrial food corporations to poison people with bad eggs and meat. So when one guy tries to make an honest buck selling ...
Posted in Chefs, Fish and Seafood, News | No Comments »
Monday, August 23rd, 2010
I watched Man V. Food for the first time the other night. The title itself immediately brings conflict to mind, as if to say, "There is nothing laudable about a harmonious relationship with one's sustenance. Prudence is for the weak and unambitious. You must seek a mountain of food and ...
Posted in Food Issues, Food Philosophy, The Business | 2 Comments »
Tuesday, August 17th, 2010
What is Barbecue?
There is perhaps no word in the culinary lexicon of American English that sets mouths to watering and arguing as profusely as barbecue. You probably know what it is, and what it is not. We all know that when it's at its best, barbecue is an apex of ...
Posted in Chefs, Love, Meat, Portland, Restaurants | No Comments »
Friday, June 26th, 2009
Pancetta, if you didn't know, is quite simply Italian bacon. Pork belly is cured with garlic, herbs and aromatic spices such as nutmeg, clove and cinnamon, then hung to dry. Often the belly is rolled and tied before drying for an attractive spiral effect when sliced, but not always. Most ...
Posted in Herbs, Meat | No Comments »
Monday, June 22nd, 2009
If I haven't mentioned achar before in another post, I'll take this opportunity to proclaim Achar Pachranga from Pachranga Foods as one of the best spicy oil pickles on the market. I'm especially fond of the lotus root and Indian gooseberries in their signature blend. You can put the stuff ...
Posted in Fruits, Oils and Fats, Spices and Seasonings, Vegetables | 1 Comment »
