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Yummy Links: From a Vegan's Vengeance to Food Network
- If you love foodie fiction, check out this crime novel in which a vegan gets his vengeance. — San Francisco Magazine
- These cheesecake pops are pretty and delicious. — GlamDish
- Check out the new and improved Chow.com.
Other Search Results
All the News That's Fit to Eat — Nov. 5, 2008
- During times of economic hardship, familiar American desserts can be a sweet comfort. — San Francisco Chronicle
- What role do tannins play in wine? — Washington Post
- Food review site Yelp has become an online force to be recognized.
After Party Reflections
After I've taken out the trash, wiped down the counters, and washed the dishes after one of my parties, I like to take a moment to sit back and reflect on everything. Was there enough food? Not enough food?
Top Chef 3.9 - Second Helping (aka RWII) Recap
In RWII (Restaurant Wars 2), the cheftestants received a chance to correct their mistakes from last week's episode. They were still divided into two teams — Restaurant April (CJ, Brian, Tre and Casey) and The Garage (Howie, Sara, Dale and Hung) — and each team had to redecorate their restaurants and tinker with their menus in hope for a flawless evening. But before they could begin, there was (of course) a quickfire challenge.
45 Things To Do With Salt
Salt is fantastic for seasoning food, but there are actually a number of other uses for salt. In fact, the folks over at Canadian Living have come up with 45 things to do with salt. Some of my favorites include:
- If wine is spilled on a tablecloth or rug, blot up as much as possible and immediately cover with a generous amount of salt, then leave until dried.
Exercise in Excess: The French Laundry Part 2
Yesterday I walked you through the first part of my extravagant time at the French Laundry, and while everything I posted was definitely tasty, you guys haven't even seen the meat of the story (bad pun intended). Today I'll take you from fish course to beef and all the lovely bits in-between.
After the foie gras, the next course was either Filet of American Red Snapper with Summer Squash, San Marzano Tomato "Fondue," Cuttlefish and Arugula-Castelvetrano Olive Pudding (shown right) or Spanish Mackerel "En Escabeche" with Hawaiian Hearts of Peach Palm, English Cucumbers, Cilantro Shoots, Haas Avocado "Coulis" and Rangpur Lime "Gastrique" (shown above).
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