The plan was to add to the slowly growing list of spots for ramen in town. Rumor had it that Bistro Tokyo (variously spelled with Bistro or Bistrot, and Tokyo or Tokio, depending on whether you’re looking at the sign out front, the chopstick holders, the menu, or the bill), Virrey del Pino 2551, Belgrano, had… Read More Bite Marks #27
I promised last week that I’d start posting a little about new dishes at the dinners. I think that’s a nice compromise between doing a writeup on every week’s menu, and what I’ve been doing for the last while, just posting the occasional recipe for one or another dish. So here are a trio of… Read More Keeping the Dinner Plates Spinning
I don’t know whether it’s that burgers are the new black, or the new pink, or if someone decided that the sequel to the Field was Grill of Dreams and that if you char a meat patty they will come, but “gourmet burgers” are appearing like the proverbial mushrooms after the rainstorm. It’s like sushi… Read More Seriously, It’s Raining Burgers
Stradette A historic part of Piemontese cuisine, stradette is a pasta made from a blend of cornmeal (coarse polenta) and pasta flour. It stems from a period of time when cornmeal was simply cheaper than wheat flour, and was a way to stretch the dough, so to speak. Most traditionally, it’s made into a simple… Read More Peculiar Pastas #2
The owners of a couple of wine shops here in town have very graciously invited me to a couple of recent consumer tastings. Both involved wines that are in a price range I don’t always get around to trying here at home, so it was a nice opportunity, and a couple of the wines will… Read More Like Fine Wine
At the dinner last night, a young woman was asking me how my cooking changes as time goes on, a sort of “what’s your process?” conversation. The subject comes up time and again, both with guests, and just chatting with friends and colleagues. For me, I often discover a new ingredient, or a technique, and… Read More Mexican Invasion
I know, I know, this project is moving forward achingly slowly. But, so what? It’ll continue, as I find time to do the research and have fun with filled breads and soups, bit by bit, until it’s either complete or I decide to stop. And hey, here we are at the end of the “A”s,… Read More The Bread & Soup Project #12 – Azerbaijan
I debated. A lot. I mean, we’ve all read about and heard about the “New Nordic Cuisine”. And sometimes it sounds fascinating. Other times, not so much. It’s one thing to forage about when your restaurant is out in the wilderness and you have access to amazing natural products, it’s quite another in an urban… Read More Gone South