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Our heroes awake after a long journey through Napa… … Alas, dawn did arrive, greeting us, and instilling us with the cottony maw usually reserved for the clouds. It was deemed a day of rest from our travels, and thus we spent it relaxing and exploring the area around inn at which we stayed. That […] We rejoin our heroes after cramming sea things and local cultures, and beverages into the appropriate receptacles. … Awake we did the next morning with fuzzy recall of this dawn’s eve; upon return to the inn, the ale continued to flow during tournaments of some ancient game involving long sticks and colliding spheroids into pockets […] No, it’s not the beating of a hideous heart you hear, but rather the glugging of delicious Bloody Marys. As it turns out, no less than the great Vincent Price was a huge fan of the drink, which (at least according to his cookbook A Treasury of Great Recipes) he particularly enjoyed before lunch, while […] It’s amazing what you can do when you get real ingredients. As my earlier tweet decreed, I spent a lovely lunch at the West Side Market of Cleveland, probably the best place to procure fruit, veg, and meat-stuffs anywhere in the city and suburbs. An hour later, I retreated to work arms full with leeks, […] Disclaimer: In no way do I claim to have experience, nor even aptitude, for using heat and ingredients to effect a comestible (refer to my brief bio on this site). Proceed at your own risk. Despite my growing collection of cookbooks, including a drink mix guide I picked up at an estate sale for only […] …and not least because of food fests like only the Saarland can deliver. And THIS is why festivals in the Saarland rock. But I think I forgot the safety word. I stopped in my local Penzey’s Spices today to restock on a few of my favorite things. Namely the Szechuan Peppercorn Salt, but walked out with a few more things I use all the time: chipotle powder and ancho powder. I absolutely love this store. They procure […] I begin with the onion, as it is the staple in almost every dish conceived in the two millennia. Also, in my past there exists an incident in that a friend was completely unable to choose a quality onion from the grocery store stock, a feat which is by no means difficult, and thus left […] Ja, wir kochen weiter auf Deutsch! If you haven’t already mastered the fine art of cooking Bratwurst in beer, you may want to brush up on that. Of course, perhaps you already have that skill down to the point that you could do it in your sleep except for the fact that you can’t sleep […] This summer I had the exciting opportunity to keep being employed for at least two months longer by teaching the second semester of a two-part course: “German for Graduate Reading Knowledge.” The point is to teach graduate students who might have to read texts in German how to do that without having to go to […] |
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