Voila!

Actually, its chicken gizzards–posted on one of my favorite food blogs: RouxBDoux‘s
RouxBDoux is back posting up a storm. Glad you are back, RouxBDoux!
Voila!

Actually, its chicken gizzards–posted on one of my favorite food blogs: RouxBDoux‘s
RouxBDoux is back posting up a storm. Glad you are back, RouxBDoux!
Posted in Food Bloggers, Nola | Leave a Comment »
Do not eat the bread of a man who is stingy;
do not desire his delicacies,
for he is like one who is inwardly calculating.
“Eat and drink!” he says to you,
but his heart is not with you.
(Proverbs 23:6-7)
I know, because I worked for that son-om-a-bitch!
Posted in "chefs" | Leave a Comment »

From Nola.com is a pic of a beautiful salad.
Then this back-handed complement…
Bad restaurant concepts are like botched nose jobs and six-figure automobiles: They tend to highlight the deficiencies they are designed to hide. Le Meritage’s concept is not bad. It is merely flawed, and its biggest flaw is in giving diners the impression that wine is the star of this restaurant when that is far from the case — not as long as Michael Farrell is in the kitchen.
Posted in Not so unfortunate, Technique | Leave a Comment »
Posted in Charcuterie, Da Pros | Leave a Comment »
But after she shaped them, she looked at the rolls, and she looked at me, and I looked at her, and I looked at the rolls, and we looked at each other looking at the rolls, and the rolls looked like…eh, well you can see what the rolls looked like.
Happy Thanksgiving! S. Weasel
Posted in Baking, Bread | Leave a Comment »
Biggles has the requium
RIP. I admired your work.
The wayback machine has some of Kevin’s work here: http://web.archive.org/web/20110511232729/http://www.seriouslygood.kdweeks.com/
Posted in Food Bloggers | 2 Comments »