December 2009
11 posts
Adam Platt's Where to Eat 2010 →
Color me surprised (NOT) to see my baby brother’s place of employment at the top of the Seafood list. Aaah, if only I could afford it…
drunkbrunch:
happycap:
(via NY Magazine)
As always, I’m starving.
5 tags
Happy Merry and all that jazz...
A belated Merry Christmas/Happy Holidays to everyone! Oh the time to be at home with the family. Joyous, right? Hah, yeah, if that’s the kind of masochism you’re into. I have approximately 10 more hours here in North Carolina (not that I’m counting or anything), with an insane 5:45 am flight out of Raleigh. And I’m dealing with a horrible head cold, the only benefit of...
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Cookie Takedown 2009 Verdict: Madness!
Pure and simply, that is what last night was… Or, more appropriately, that is what this weekend was. 1 small Brooklyn kitchen, 1 woman, 300 cookies. And the verdict? Well, guess who FINALLY won! I tied for FIRST PLACE for the People’s Choice! Dude… excitement is totally an understatement. I’ll be honest, these food competitions are straight up fun for me. Stressful as all hell at times, but...
3 tags
personal observation #472: i am now officially a...
Some day in the past week, I had Food Network on as background noise to, oooh how original, cooking! It happened to be in the early evening, so the luck of the draw was America’s Sweetheart, Rachel Ray. (fulfilling the first part of the observation.) As the show carried on while I was cooking in the other room, just boring enough to keep me in the kitchen, I heard her talk about how she was...
3 tags
Seriously Good Quiche
Quiche, really? The doubtful audience could easily question how ho-hum quiche sounds. And hell, I’m right there with you. I grew up with my mom’s quiche lorraine. As classic a recipe as a Southern girl could make it, it was fine, but simply the same recipe. Over and over and over again. But, when brunch plans started falling into place for this afternoon, at another awesome...
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Part II: The creation - How it all falls into...
So, technically, part ii should be recipe testing. That’s probably where I would have realized how to degrease the potstickers OR where i would have realized how quickly the things cool down. But, you know, this is an amateur speaking. For someone that’s not working, I surprisingly don’t have time to test. Or maybe I’m lazy and just refuse to spend the money to do so,...
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Part I: Ideation - Where the heck does it all...
When time comes to serve the food to the crowd of hungry people, it always seems my food is far more complex than I ever expected. As you can see from the name, I had lots of flavors and stuff happening. With it being cold out, my brain gets stuck on roasted vegetables. root vegetables, winter squash, high heat, caramelization and deliciousness. Between last Food Obstructions and this one, I tried...
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Diary of a Food Competition
As not to overwhelm with one gigantic post (where’s the fun of that?), I am splitting up the process of ideation and creation for my most recent competition, Food Obstructions II, which was last Sunday. My final product, which was no winner but it’s damn solid eatin’, was the “Mo-Rockin Merguez Dumpling”, with butternut squash saffron sauce and kohlrabi and apple...
I really can’t say it better than wompwomp...
“NO ONE’S HIRING AROUND THE HOLIDAYS—OR ARE THEY?”
– “NO ONE’S HIRING AROUND THE HOLIDAYS” — OR ARE THEY? Seasonal retail jobs aside, not true, some recruiters say. They claim that around and immediately before Christmas is the best time to get interviews—and offers. How can that be? Isn’t it slow in December? It may be slow in December but employers...
4 tags
My week
Well, to put it lightly, this week has had its share of interesting, writable moments. And yet, nothing has come from it yet. Hopefully soon, my sparse audience, we shall see. There are tidbits to share, I am just deciding what to share and when this writing will happen. I hope yours has been just as interesting, hopefully far less scary than mine. Dinner party later tonight, lots of good food and...
