Photo cred - NPR post on how to cook a full meal in just a drip coffee brewer. Apparently, it beats the dinner in old dinner in the dishwasher trick.
It’s Thanksgiving Week guys!!!!
- Surprised that London has a beer delivery service? Neither am I. Though I guess it says something that I have friends who have used champagne delivery services in NYC…
- Doritos bread. I have no interest in tasting this or making it, but I am linking it because it uses sourdough starter. I’m obsessed.
- Beautiful, beautiful, glassware for drinks. Need a holiday gift idea?
- A cool infographic about how some food logos have changed over the years.
- Advertisement alert! Starbucks selling a tumbler, in which you get free drinks every single day in January 2014 if you bring it. Pays for itself, if you’re a Starbucks drinker.
- Turn your old NES cartridges into flasks. Actually, this is kind of gross.
- I love love LOVE pomegranates. I love how you have to eat them with your hands and inevitably, get messy. Though, the way that this guy spanks this pomegranate to easily get all the seeds out… well, I might be eating a lot more of these babies.
12:05 am • 25 November 2013
Went to ikea and bought a new bed frame. But I would be most excited about my new ginormous cutting board… Future bread dough fermenting area.
9:45 pm • 12 November 2013
Clever way to disguise the Inspection Grade! Who doesn’t love Brunch?
1:09 pm • 11 November 2013
You have those nights. "Drunk people can’t math."
- Blog with photos of people using baguettes how they should NOT be used. (SFW)
- Nation’s favorite beers by state.
- Buy a 17000 dollar bottle of scotch… from Costco.
- This guy ate at EVERY 3-Michelin star restaurant in the world. Kind of awesome, sort of a dream. But I have to check myself, because it is clear that this guy is extremely privileged. At the same time, if he made the money and that’s how he’s spending it… well, props to him. I’d do that too, maybe.
- NYTimes piece about what the behind the scenes look is like at Balthazar, a really popular NYC bistro. I really loved following this piece. The story about what happens behind the scenes to make a kitchen run, the enormity and scale of the operations of such a popular restaurant, the narrative of camaraderie and drama that defines work in the restaurant industry… I’m going to find myself in a kitchen for a restaurant one of these days.
- All you can eat cookies!
4:59 pm • 20 October 2013
Ten restaurants in stunning locations. Pictured: a movable restaurant.
I just accumulate these food links as I go. I’ve been baking a bit, and successfully made pizza again this past weekend (fixes: reduce the weight of each dough round, stretch it out further so it doesn’t bubble p as much, give up on red pizza), but nothing photo worthy.
10:47 pm • 24 September 2013
Photo from Serious Eat’s taste test of the best Sourdough bread in SF.
That’s a Tartine loaf. It won. Of course it won. But every single photo of bread from the taste test looks amazing… SF, why are you so far away?
- A dessert with a non-traditional take on gummy bears, oreos, snickers, caramel popcorn, and more, that has you literally EATING OFF A TABLE.
- 2 Chainz previews his cookbook. Some top of the notch recipe instructions, like, “Call Fergie, invite her to watch a movie on Netflix. Once she accepts, start making green beans.” —Garlicky green beans, step one.”
- How to make a cherry pitter at home with just a chopstick and a beer bottle - actually kind of amazing.
- NYTimes takes a look at a restaurant that is small and cozy, but more importantly, serves as a yoga studio for kids during the day — Take Root.
- NYTimes piece on the suicide of a restaurateur, Colin Devlin. It’s been a while since I’ve read the piece now, but I remember it striking me.
- Article from Flavour about how the color of your plate might influence your consumption experience.
2:29 am • 12 September 2013
Leftover dough from pizza night last night. Nothing like an easy morning bake. Doing homework, smelling bread bake in the oven, listening to the singing of the bread cooling as the gluten structures coalesce. And soon to taste fresh warm goodness. Look. At. Those. Micro blisters on the surface! Insanity.
8:13 am • 8 September 2013 • 1 note
This is one of the happiest days I’ve had these past few months — a moment of pure, unadulterated joy overwhelmed me as I pulled out this margherita pizza from the oven (on my new baking steel) with my new oven peel.
I have been trying my skills at pizza-making for a few months now. Not the type of pizza you might eat during a late-night pizza binge. Not a cracker like thin-crust pizza. I’m talking neapolitan style pizza, well-developed cornicione/crust with beautiful char marks on the undercarriage and the top.
My previous attempts have left me with pizza that looked, in my opinion, pale and sickly. I needed to successfully bake a pizza up if I were to really consider any sort of business around bread/pizza (I am.).
400g of tartine bread’s baguette dough, stretched out to about 13in
3/4c Serious Eat’s new york style pizza sauce
5oz mozzarella, torn up into 1/2 chunks
Preheated oven to 550 degrees F with the baking steel inside, for about an hour. Turned on the broiler a few minutes before sliding the pizza in - slid pizza in and it was done in about 3 minutes! Incredible.
8:48 pm • 7 September 2013 • 1 note
Walgreens by my house- never go out of business. Midnight snack of champions: $3.
10:48 pm • 22 August 2013
Pour over coffee attachment for mason jars. Photo cred.
My original post deleted, so I’m not going to try to discuss these
link too much:
8:39 am • 21 August 2013