Stuff
Jan 17, 2009 general food
- Nebraska is leading the nation in agricultural carbon credit registration. For those of you not paying attention (like me), that’s the people that offset you when you buy credits.
- Per Andrew Watherhouse via Harold McGee: “the obnoxious, dank flavor of a “corked” wine, which usually renders it unusable even in cooking, can be removed by pouring the wine into a bowl with a sheet of plastic wrap.“
- Photos of pork chops depicting the amount of fat on standard, duroc, and mangalitsa hogs. Crazy!
- Senator Pat Robert’s is a jack ass. “That small family farmer is about 5′2″…and he’s a retired airline pilot and sits on his porch on a glider reading Gentleman’s Quarterly…”
- The minimalist kitchen.
- A vegetarian that occasionally eats meat? That’s right, the Flexitarian.
- What Michelle Obama ate for her birthday should not be news.
- And, nobody on the internet seems to have commented on the yin yang aspects of this weeks Top Chef.
Quickfire: the shitiest possible canned foods somehow made to taste good.
Elimination: the finest of all foods–fresh from the farm–made to taste shity.
What happened to this show? Seriously? And when does Tom Colicchio get his soul back? And how was my culinary man crush duped into being part of this?
Tags: corked wine, Dan-Barber, flexitarian, from the internet, harold mcgee, Top Chef
From the mountains of Panama and Ethiopia, to the urban-jungles of Portland and Chicago, journalist Michaele Weissman takes us behind the scenes for a look at the world of third-wave specialty coffee. How did we get to Starbucks, and where we go from here?
January 18th, 2009 at 9:09 am
What have been saying all this time about Kansas, man?
How bad must these Top Chefs be? The last two weeks they’ve essentially been allowed to cook anything they want to, and this last time with some of the very best ingredients available, and so little was impressive.
I really think Colicchio would have been happy getting rid of six of them. And I nearly cried when I saw what they let Ariane do to that lamb.
January 18th, 2009 at 9:11 am
And by the way, the Kansas stuff is a joke. It’s hard to get context in to responses on a blog.
January 18th, 2009 at 2:19 pm
that is one serious fat ladened pig…..I got a 1/2 of a 400# tammworth aka bacon pig, sow that had a index finger’s worth of fat running from the spine to the belly….super slicing fat, used it to line pate molds.
Last week I finished the last of the duroc from 2006, still a great tasting piggy. What’s the word on getting woolies in MO?
I’ve got connections to mulefoots that’ll be 600# at slaughter, that would be an interesting one to taste.
January 18th, 2009 at 11:16 pm
Do you know where to get a tamworth in Missouri? I only have lines on durocs and berkshires (and milk-fed berkshires). I know of a farm in Arkansas with tamworths, but nothing closer. The mulefoot should be interesting, I’ve never seen any meat from one.
June 16th, 2012 at 8:04 am
Have you considered including a few social bookmarking buttons to these sites. At least for twitter.