Me, a gavone?

Call me whatever you like, but I don’t think you can call me a gavone unless one day of virtual filter feeding in New York City is enough to make me a glutton. Wow, did I ever eat and drink a lot last Saturday during a gastronomic ramble through NYC’s Chinatown and Little [...]

A Quickie

I am just about to blow out the door to catch a train to NYC to meet up with Mike Pardus, Kris Ray and a bunch of other culinarians for a walking tour through the markets and eateries of China Town, so I am not going to spend too many words on this post.
Here is [...]

Garden Update

My garden as of this evening.
The best sauce in the world is hunger.

Time For [Slow] Lunch @ School

“It’s time to provide America’s children with REAL FOOD at school.”
I suppose many districts will have to cut the salaries of administrators to be able to afford trained chefs to run their kitchens, but hell, I know plenty of people who would not mind losing an assistant-assistant superintendent if it meant that their [...]

The state of the oven

My aging mind is such a blur of past events that I really don’t remember when Jerl Pino took over the completion of the Tuscan style wood fired oven that Trent Hendricks and I began in September of 2008. The date he took charge doesn’t matter anyway. What’s important is that he took over the [...]

In Case You Were Wondering

I despise the term “foodie” as it applies to people who, like me, center their lives around food and cooking. Because it ends with the diminutive suffix “ie,” foodie trivializes a habit of mind and craft that very many of us take seriously enough to try to earn our living by it. Foodie [...]

Nicholas Kristoff takes up the cause

As the newly released documentary Food Inc. makes its way through the movie theaters of the nation, it seems to be churning up a wake of outrage over the way that food is treated within the black box of the gastro-industrial complex.
Op-Ed Columnist – Lettuce From the Garden, With Worms – NYTimes.com
Here is a [...]

For Pork Lovers Only

I took this picture of forty pounds of fat flensed from the outside of pork loins (fatback) yesterday (6.19.09). I used some of the fat for salami and and some I cured as lardo. I’ll follow up with shots of the salami (I made 100 pounds) later in the weekend.

The best sauce in the [...]

Cereal Killer on The Loose

This sounds like real trouble

“The Ug99 fungus, called stem rust, could wipe out more than 80% of the world’s wheat as it spreads from Africa, scientists fear. The race is on to breed resistant plants before it reaches the U.S.”
A ‘time bomb’ for world wheat crop – Los Angeles Times
The best sauce in the world [...]

Alcohol’s Good for You? Some Scientists Doubt It

So what are these scientists going to doubt next: the health dealing benefits of pastured acorn fed hog fat and grass fed beef; the wisdom of universal vaccinations against flu viri; the existence of god and reality of life after death? I mean: how dare they?
Alcohol’s Good for You? Some Scientists Doubt It – NYTimes.com
The [...]