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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 […] 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 […] 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. […] I don’t expect it’s any secret that I enjoy an adult beverage or 7. And while vin rouge is my true poison, I do loves me a nice whiskey. Frequently. This brings up two intertwined issues. One: I enjoy whiskey at an ever so slightly cool temperature, and two: I enjoy whiskey neat. The simple […] Curious to see if I could create something other than salads or sandwiches, I begged my friend Ahmad for his mother’s recipe for dry curried chicken. While most stores now sell pre-mixed Indian spice blends like garam masala or prepared curry, Ahmad’s mother custom blends her own sweet spice mix. After picking up some spices […] This was one of those dishes that looked better than it tasted. Aroo! Needs more rocket. To me? Rosemary spelt pasta (from Ohio City Pasta!), with wilted arugula, pork tenderloin and parmesan. Don’t be like me and forget the garlic. Just don’t do it. […] 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. […] Inspired by Falquan’s enthusiasm over the CSA he had joined (and doubly inspired after he brought some delicious sausages over for dinner last summer), the Gastrognome and I began a search for CSAs in our neck of the woods. This search ended happily last fall when we were able to join Fair Shares and partake […] So, it turns out my personal hero (by that I mean I’m super jeals I didn’t get this idea first) Hannah Hart, what with the My Drunk Kitchen show, is putting on a tour/show/tourshow. I’d thoroughly enjoy that she would show up either here in Cleveland, or at an inconspicuous location in St. Louis where […] |
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