Something interesting to ponder from Tobie Nidetz. I haven’t decided whether I agree fully or not, because I do think there’s merit in challenging one’s perceptions and assumptions, and skilled chefs can do that with… Molecular gastronomy. Really now.
Well, collusion might be too strong a word these days. But not long ago, the thought of a meeting between the heads of media giants was viewed with immeasurable suspicion among journalism practitioners. Now, not… Newspaper survival: Collusion?
By The New Guy
The Editor has always been a bit of a boozing anomaly. He likes it plenty and has suitable genetics (mom Irish, pops Scottish) but at various parties he’s snubbed kegs of Miller Lite for tap water or soda, and poured glasses of cheap, oak-laden chardonnay discreetly down drains. Those that have noticed the behavior have called him a snob, which is far from the truth—the Editor has enjoyed a wide spectrum of debauchery. But as he’s grown older and his work life forced him into a more sedentary lifestyle, he’s watched his waistline expand and he’s taken more seriously the philosophy of John Moore, the owner of Barley John’s Brew Pub in New Brighton, Minn.: It’s not worth the calories to drink for drinking’s sake, it’s gotta taste good. Further, he hates a morning headache and time wasted on account of over-indulgence.
By The New Guy
Your humble Editor has many reasons to be thankful to be chained to his Anchor, but there is one in particular for which he thanks his lucky stars: She does not care for Valentines Day. Isn’t that the greatest?
That doesn’t mean that they haven’t developed a sort of ritual for the most saccharine and silly of the Alleged Holiday category. Lately, it’s been staying at home and cooking something on which they normally wouldn’t spend the bucks. The Editor, thanks to his day job, has picked up a few skills in the kitchen (which doesn’t mean he’s great), and his devoted Anchor is no slouch converting groceries either (she’s better). But on Valentines, for reasons he can’t recall, he’s usually manning the stove. In the past for the non-event, he’s cooked up beef tenderloin, much to the Anchor’s delight. (Which marks a second trait the editor is thankful to have in a spouse: enjoys meat). He yanked from the dusty archives of his brain a recipe by the venerable Mark Bittman of the New York Times: Steak Diane for Two.
Posted By: The New Guy Here’s the quick, just released semifinal list from the James Beard Foundation, and for my whip-smart commentary, click here for my day-job blog. Outstanding Restaurateur Larry D’Amico and Richard D’Amico,… James Beard Awards: Twin Cities chefs, restaurants get love
Posted by The New Guy I was planning some sort of introduction for my first post, but decided against it. There’s enough navel gazing going on in blogdom—and plenty among the professional writing ranks these… Bravo: the burrito joint and a new era
Nice, quick read in the New York Times. A bit of a retread of what Michael Pollan has written about extensively, but a nice, short primer for the uninitiated. Discuss.
'Nuff said. The important wine study, here.
Salmon. It can be so simple to prepare. But for that reason can be a stumper sometimes. Sure, you like it just fine the way you always prepare it, maybe with just some olive oil,… Salmon, glazed
Well, that was fun, wasn’t it? Yeah, the ol’ McCain and RNC keywords in the last post sure caused a spike on the hit meter for this here site. But no one left a comment.… And now, back to business