Life's too short to eat bad food - Me

Any sufficiently advanced technology is indistinguishable from magic - Arthur C. Clarke

Thursday, December 19, 2013

My Dinner With Andrew, Redux.

I’m in favor of liberalizing immigration because of the effect it would have on restaurants. I’d let just about everybody in except the English. - Calvin Trillin
Yes I was there. The meal that Andrew reviews in today’s Gusto section included Trish and me. Since I have already written of Andrew as reviewer I will not revisit it here, except to say that once again I concur in large measure with the content of his review.
Instead, I’d like to focus on those issues facing any new restaurant. How the choice of location, and even the selection of the name, can impact the chances of success. Specifically, how it may affect this restaurant: Teton Kitchen.
I will share one moment from the dinner with Andrew and Kat. It was a gut busting, tears streaming down the face, rolling on the floor laughing bit of foodie humor.

Sunday, November 10, 2013

A Cut Above

There was never a good Knife made of bad Steel - Poor Richard's Almanac
I have fallen in love with a knife.

I never planned it this way - I never knew I wanted it this badly. It's not like the gleaming Shun chef knife on display at my store.  I have lusted for that for years.  Now that I know I will be bringing it home, I visit that knife every day.  Just to talk to it.  Get it used to the sound of my voice. I have even introduced it to a couple of knives I already own, so it won't feel like a stranger when it arrives.

Here is a selfie I took with it.

Thursday, October 24, 2013

No One Wants a Fellow With a Social Disease

Everything that used to be a sin is now a disease - Bill Maher
Recently the American Medical Association classified obesity as a disease. According to the New York Times, it overrode the recommendation of the committee which had been appointed to study the matter.

I am not sure where I fall on this issue. There is no question that obesity, particularly childhood obesity, is a genuine problem. It is a growing problem, if you will. There is no question that personal lifestyle choices are at play. You can choose whether or not to put all that crap into your mouth and swallow it. You can just say no, and say it without ruining your enjoyment of food.

You can also work it off.

Saturday, October 5, 2013

My Dinner With Andrew

Yes, we are bored. We're all bored now. But has it ever occurred to you Wally that the process that creates this boredom that we see in the world now may very well be a self-perpetuating, unconscious form of brainwashing, created by a world totalitarian government based on money, and that all of this is much more dangerous than one thinks? and it's not just a question of individual survival Wally, but that somebody who's bored is asleep, and somebody who's asleep will not say no? - Andre Gregory
I really look forward to the weekly Gusto section in the Buffalo news. It used to come on Fridays, now it’s on Thursdays. Trish likes that better. Me, not so much. It disturbs my wa.

I’m not addicted to the whole thing, just the first half – the half with criticism and reviews. I don’t necessarily use them to make up my mind about anything; I just like criticism as a literary exercise. I enjoy reading the thoughts of the person writing the review. Then, if I ultimately see, or hear, or read the item reviewed I can compare my own thoughts with the reviewer. Got that?

Friday, September 6, 2013

The Cruelty of Shoes

Unless, of course, you'd like to try the cruel shoes – Steve Martin
CaptureI’m working again.

After a 10 year hiatus playing Mr. Mom (and occasionally catering and teaching) I’m back working. Donned the togs and sharpened the knives. Playing with food once again. I’m working at Premier Gourmet - purveyor of fine foods and beverages, and very fine cooking equipment for almost 40 years.

Thursday, August 15, 2013

The Thrill of The Grill–A Note To My Fellow Root Down Farm Shareholders

The hobo pack takes its place alongside a tuna fish sandwich and Jell-O as one of my earliest recipes -Chris Schlesinger
A few weeks back, toward the end of a CSA week, I found myself in possession of a variety of vegetables needing to be 2013-08-07 17.53.21used. Half a head of Napa cabbage, some scapes, a few green onions, some cooking greens, etc. There was even a bulb of fennel. complete with fronds. What to do with them? That’s easy. I created a hobo pack.

Saturday, July 13, 2013

การรับประทานอาหารที่ดี/Ăn uống tốt

I just love Chinese food. My favourite dish is number 27 - Clement Atlee
1012819_10200564854697053_994091131_nI would like to thank everyone who joined me today at An Chau Asian Market as part of the tour sponsored by Slow Food Buffalo Niagara International Institute of Buffalo. I hope everyone found the event informative and enjoyable. I know the owners of An Chau were thrilled to see so many new faces.
As promised, here are some helpful links to assist you in continuing your adventure in the wonderful world of Asian food. The following are some sites with helpful information about the various ingredients used in Asian cuisine:


The reference books mentioned were:

Bruce Cost: Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam
Ken Hom:Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam

You can find a link to Andrea Ngyuen’s “Asian Market Shopper” app here.

My Buffalo rising article on fish sauce can be found here. My blog post on Red Boat fish sauce and a link to Andrea’s recipe for nuoc cham is here. And as an extra bonus, especially for those who bought a jar of tamarind chilli paste, I also give you a link to my recipe for really great Thai inspired dressing.
Thank you all again for coming, and remember life’s too short to eat bad food.

Any sufficiently advanced technology is indistinguishable from magic.
- Arthur C. Clarke

Life's too short to eat bad food -