Archives:
- Food Blog Deal Breakers
Kim Severson recently did a piece for the New York Times on recipe deal breakers, addressing the ingredients and instructions that consign a recipe to one’s personal fuhgetaboudit heap. The lovely Mrs. W asked how far you’ll go before issuing a do-not-resuscitate order on a recipe gone awry. In a similar but infinitely more curmudgeonly […]
- 87/100
When I was eight years old, I received my first-ever chain letter. In pen and ink–remember those? This was long before e-mail, before a single click of the mouse was all it took to pass on a joke/personality test/falsely attributed homily/patently ridiculous scare letter to every person you’ve ever corresponded with. Back then, chain letters […]
- Three Hideous Birds
1. This is a chaud-froid, which means “hot-cold”. The name does not refer, as one might imagine, to the sorts of shivers one might experience on being confronted with such a dish, but to its preparation: cooked hot and served cold. It is a very old dish, rarely seen today, except at banquets planned by […]
- One Way To Deal With Sub-Standard Wine
Whoever came up with the adage, “Don’t cook with a wine you wouldn’t drink”, is an idiot.
He’s an idiot for two reasons. Firstly, unless you just served him a sole Véronique, anyone who claims to be able to taste the quality of a wine through a braising sauce is either seriously delusional or a freak […]
