Wednesday, October 31st, 2007 Posted in Zagat, pizza, reviews | 3 Comments »
Earlier this year, Zagat was looking for reviews of SF Bay Area restaurants, and people who made submissions would be eligible for a free 2008 Zagat guide. I love free ... Read more..Saturday, October 20th, 2007 Posted in fried chicken, reviews, soul food, waffles | No Comments »
If there was ever a reason to go to downtown Oakland on a Sunday morning, the Sunday Soul Brunch at Luka's Taproom might be one of the best. Oakland's not ... Read more..Saturday, October 13th, 2007 Posted in Ad Hoc, Thomas Keller, pork, reviews | 1 Comment »
We've been trying to stay away from Ad Hoc until my birthday (and fried chicken night) on the 22nd, but last weekend, my friend Patty called and said she was ... Read more..Friday, October 12th, 2007 Posted in Ad Hoc, Recipes, fried chicken, sous vide | 1 Comment »
UPDATE 2/25/08: This recipe is now just a proof of concept. It works, but I think the original recipe, which I've modified to include sous vide steps and other tweaks, ... Read more..Tuesday, October 9th, 2007 Posted in Bay Area, Peruvian, reviews | 2 Comments »
Peruvian food has never really been on my radar, but when my friend told me that her brother in law owned Mi Lindo Peru, I was definitely interested in giving ... Read more..Tuesday, October 2nd, 2007 Posted in Recipes, barbecue, fried chicken, fried rice, ribs | No Comments »
Okay, so I made up this name, but it definitely fits this dish. As evidenced by my previous post on Prime Rib Garlic Fried Rice, we'll make fried rice out ... Read more..Monday, October 1st, 2007 Posted in Recipes, barbecue, ribs | No Comments »
Is it possible to make smokey, flavorful baby back ribs in your oven? You bet! Use lapsang souchong tea to impart a smokey flavor to the ribs. Steven Raichlen's basic barbecue ... Read more..Monday, October 1st, 2007 Posted in bacon, candy, chocolate, dessert | No Comments »
If you believe that bacon makes everything better, you really need to try it with some chocolate. That's what some of the higher-end chocolatiers are doing, and it really is ... Read more..