Drink-by-Numbers

The folks at FiveThirtyEight (they of the numbers for everything) recently published some really interesting statistics on alcohol consumption by type (beer/wine/liquor) and per capita in almost 200 countries around the world. The data is compiled with the help of numbers from the World Health Organization and the National Institute for Alcohol Abuse and Alcoholism, […]

The Haggis is So Raw, It’s Still Digesting!

Obligatory.

I forgot how good Gordon Ramsay’s “The F Word” is. Everyone needs to watch this.

EVERYONE.

It’s entertaining, and it shows true farm to table practices. And what we all need to be teaching the next generation. If you care about food origin stories, farm to table, or just….well, food…

http://www.hulu.com/gordon-ramsays-the-f-word

You got to […]

早く(とファルクアン):勇敢なナス

I require and demand all my vegetables bravely face their inevitable end from this point forward.

DIY

I’ve been watching Ramsay’s Kitchen Nightmares tonight because, well, apparently I’m not scared enough by real life at this point. Maybe soon. But it brought out the author in me. Briefly.

I am just shocked how often these people whip shit out of the freezer and wonder why Gordy hates it. Seriously. Ask any goddamned […]

You Want a Pizza Me?

It has been rumored that pizzas are made of hate, but clearly Kanye West has cornered the hate-market.

Nevertheless, there are only so many salads one can make from CSA veggies that I swap at pick-up for the endless zucchini I find in my bag. At some point, you just want some damn pizza!

Too […]

To the Stocks With Ye!

This Monday I attended a cooking demonstration/interactive chicken processing class, delightfully referred to as Chicken 101. It was put on by my CSA (yup, I’ll pretty much pimp these guys anytime) and Cleveland farm-to-table legend, Parker Bosley. He’s an absolute delight and knows way, way more about food and farm-to-table than I ever hope to. […]

First Principles, Clarice. Simplicity.

Turns out June has finally rolled around here in the midwest, which means Spring is still about a month away from boinging.

Seriously. It barely hit 60F today.

Fortunately my Fresh Fork Market CSA that I love so dearly started up the summer shares this week, so I got to prematurely boing. Into spring. …Yeah, […]

Veloces (con Falquan): Delizioso Colla

I.

Hate.

Making.

Pizza.

Goddamned dough sticks to everything. It’s like I’m rubber and it’s glue and everything it comes into contact with is also glue. And F it too.

 

 

 

What? I’m not going to post a picture.

 

 

 

Little known fact, pizzas are made of hate.

Shut up, […]

Rapides (avec Falquan): La Vache

Fine, call me light in l’œufs, but I now demand fried egg on everything. After seeing Amon’s previous post, and having a delightful lunch at Nano Brew, I continue to assume that anything can be made better with a fried egg (yolk still running all over the god-damned plate, please).

Stella Artois was probably […]

Quickies (with Falquan): Tender is the Taco

Let’s drive Cameros and eat tacos!

Roasted pork tenderloin tacos, corn tortillas, guacamole, fresh salsa and cilantro. The pork had a chili/cumin/coriander rub on the outside, and was roasted at 400 degrees until internal temp was at 147 degrees (and I’m still not dead!).

Also implicated: jargaritas.

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