Brew by Buñuel

June 30th, 2005 § 13 comments § permalink

This Stella Artois ad is officially the best advertisement of all time. Whether it ever causes a single person to purchase Stella Artois is beside the point.

A non-vegan apology

June 19th, 2005 § Five comments § permalink

To my friends who used to complain when I dug the middle out of a soft, rinded cheese instead of eating the rind, little suspecting that I would one day change my ways, then find myself at a gathering where someone else had excavated the middle of a wedge of Brie, leaving me with nothing but rind when I sliced off a piece for myself: You were right, I was wrong. Sorry about that.

Cookery from the future

February 3rd, 2005 § Comments off § permalink

A Chicago chef is making sushi out of flavored paper, and he has ambitious plans to create pill-size entrees and bake inside-out bread (with the crust in the middle) using a laser. It’s like a 1950s vision of 2005 come to life! We must be due for hovercars any day now.

And is it just me, or does the article’s headline, “When the Sous-Chef Is an Inkjet,” sound like a Siouxsie and the Banshees lyric?

When the sous-chef is an inkjet
And every plate can levitate
When the sous-chef is an inkjet
Make a fishy roll by remote control

Yeah, it’s probably just me.

Lentil soup

January 9th, 2005 § One comment § permalink

For those of you who have complained about the lack of recipes lately, may I recommend the delicious lentil soup that I fixed a few evenings ago? It’s the tastiest non-Indian lentil dish that I’ve cooked.

My local market doesn’t carry porcini powder, so I just threw some dried porcini mushrooms in the coffee grinder. I imagine you could do the same with the fennel if you can only find the whole seeds.

Jeff be not proud

September 16th, 2004 § Six comments § permalink

Ben and Jerry’s can be part of a balanced breakfast, right?

The kind you find in a secondhand store

September 7th, 2004 § Three comments § permalink

I made a strawberry sorbet this evening, but it failed utterly to solidify. My ice cream maker scarcely chilled it; even after another couple of hours in the freezer, it’s just starting to form icy chunks. Either it’s too damned hot in Oakland to be making sorbet or I’ve invented an amazing new strawberry-based antifreeze.

You don’t know Jack

August 26th, 2004 § Two comments § permalink

A friend of mine emailed Jack Bishop, the executive editor of Cook’s Illustrated and author of several excellent cookbooks, to tell Bishop about a ravioli-making tool he had discovered. Bishop, who apparently reads his own email, sent a very nice reply. This prompted my friend to forward the reply to his wife and me; add the acronym “OMFG” to the subject line; refer to himself as “JUST ANOTHER GIBBERING JACK BISHOP FAN BOY”; and use more exclamation points than I’ve ever seen outside of an eBay seller review.

I have pretty awesome friends.

Tragically, they were out of greens

August 23rd, 2004 § Two comments § permalink

The House of Chicken ‘n Waffles is awesome. It sounds like a weird combination, I know, but a fried chicken breast with a waffle on the side is in fact brilliant.


August 16th, 2004 § Four comments § permalink

If you’re looking to get snockered, but you’re on a budget, I highly recommend the Anchor Brewing tour. For the low, low price of nothing at all, not only do you get to see how they make Anchor Steam, you also get some very generous samples of each of their six beers. Perhaps too generous. Three pints of beer is rather a lot to consume in 45 minutes, especially at 2:00 in the afternoon.

Orzo and feta salad

July 5th, 2004 § Two comments § permalink

The orzo and feta salad turned out quite nicely. It turns out that the recipe has migrated from the Dean & DeLuca website, which no longer offers any recipes, to the Dean & DeLuca Cookbook. By looking at the index on Amazon, I was reminded that this salad was supposed to have mint in it. Oh, well; it wasn’t bad without it. Here’s my reconstructed version of the recipe, sans mint.

  • 1 pound orzo
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • Pepper
  • Juice from 1 lemon
  • Zest from 1/2 lemon, minced
  • 1 medium cucumber, peeled, seeded, and diced
  • 1/2 red bell pepper, diced
  • 1 cup feta, crumbled (about 1/3 pound)

Cook the orzo according to the package’s instructions. Rinse under cold running water and drain.

In a medium bowl, toss the orzo with the olive oil, salt, pepper, and lemon juice and zest. Add the cucumber and bell pepper and toss. Add the feta and toss. Serve at room temperature.

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