You may already know this if you follow me on Facebook, but if not (or if you missed that update a month or two ago), I’m thrilled to be speaking at the BlogHer Food ’12 Conference in Seattle on June 9, 2012!
The session is “Vittles: Vintage Food and Drink: Making a Modern Meatloaf, Manhattan, Martini or Macaroni & Cheese,” and I’ll be speaking about how – and why – to modernize vintage cocktails and infuse spirits at home.
If you live near Seattle or want an excuse to travel there, register for the event, and come say hi!
I should probably re-title this post: “Pork Jay Will Happily Eat For 4+ Days in a Row Without Complaint, And Then Ask For More Next Week.”
That doesn’t sound impressive if you know that I will happily tuck into leftovers, eating the same thing over and over again for lunch and dinner for almost an entire week straight.
But Jay’s more of a one-and-done eater: not particularly keen on leftovers or repeats. So his desire to have this pork be a repeat player in multiple meals every single week says a lot, to me …
… as does the fact that, allegedly, my friend Joe’s first words the morning after a recent pork-featuring barbecue were, “That pork was delicious; I need the recipe.”
Besides being addictively delicious and abundantly flavorful, this pork is super easy to make. (more…)
Have you ever enjoyed a dark ‘n’ stormy? I only discovered the dark rum, ginger beer and lime cocktail about a year ago, slurping up quite a few while watching a friend compete in windsurfing races last spring and summer.
Not being a huge fan of rum, I was a bit skeptical at first, but the ginger and lime components won me over.
I love the refreshing tang of lime and the spicy zing of ginger – perfect for either a warm summer’s day or a frigidly windy but confusingly sunny spring afternoon, and we get plenty of the latter in San Francisco.
But now that I’ve thought to swap out the rum for my much more beloved gin, I don’t think I’ll be returning to the original. Nor to my other warm weather go-to, a standard gin and tonic. (more…)
There’s been a lot of hubbub in San Francisco about finally having a Legitimate Jewish Deli, in the form of Wise Sons‘ Mission district location.
I have two thoughts on that:
(1) These people clearly haven’t been to Moishe’s Pippic in Hayes Valley, which has been serving phenomenal corned beef, pastrami and (on Fridays and Saturdays only) brisket for quite awhile now; and
(2) The rye bread at Wise Sons is transformative, at least as far as this longtime Rye-Hater is concerned.
Wise Sons’ rye bread is absolutely worth the annoyance of trying to find a parking spot in the Mission on a weekend afternoon. Hypothetically, I think it’s even worth waiting in the horrendously long line that wraps around the corner starting at 11 a.m. on weekends, when Wise Sons starts serving their infamous Reuben sandwiches. And I say “hypothetically” because of this very-exciting-to-me-now-that-I-know-it fact: (more…)