This weekend our experimenting turns to black rice. It isn’t dyed with squid ink or anything. It’s really that color.
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No, not a fallen souffle or having six extra dinner guests when you are serving individual roasted quail carcasses, nightmares in the sleeping soundly and pleasantly dreaming until something takes a very wrong turn in your psyche and you wake up sweating and find yourself clutching the bed post as if it were a weapons grade wooden spoon.
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The Amateur Gourmet is pissed off over the low-carb madness. He has declared today National Save the Carbs Day. Spread the word, eat a brownie
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Forgive me, O Great Chef in the Sky, for I have sinned. It has been 15 days since my last confession.
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Several people have written foodieporn asking for advice and such on cooking and food matters. This is the first in what I hope to be a series of columns answering readers’ questions.
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There is nothing, nothing like cooking for people who love to eat. Especially, if those people are open to trying new things or have broad palates.
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I was reading this thread on eGullet and started pondering the concept of ironic or postmodern food.
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last night we hosted our first official dinner. we had a guest and as befitting such an occasion we cooked our hearts out. last week when we came from the grocery vic suggested i make something with the pork chops and mustard, so i took the opportunity last night experiment.
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