Sunday, April 26th, 2009
... I'd probably enjoy this simple miracle of ingredient cross-utilization on a fairly regular basis. It is, quite obviously, an uncomplicated salad of carrot julienne, cremini mushrooms and basil chiffonade with an impromptu strawberry walnut dijon vinaigrette and cracked pepper.
Posted in Fungi, Herbs, Salads, Vegetables, Vegetarian | 2 Comments »
Wednesday, June 18th, 2008
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 ...
Posted in Meat | 2 Comments »
Friday, June 13th, 2008
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.
Posted in Bread, Cheese, Meat, Offal, Potatoes, Vegetables, eggs | 1 Comment »
Wednesday, May 21st, 2008
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 ...
Posted in Beverages | No Comments »
Wednesday, May 7th, 2008
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.
Posted in Food Philosophy | No Comments »
