Butter Boy’s vegan adventure
28 May 2010 – 1:00 pm | 2 Comments

I will start by stating for the record that my favorite vegan meal consists of foie gras. So there.
This post is about Butter Boy, but for one of the few times on this blog, it actually isn’t …

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Quickie: fun with fish trimmings 3
26 February 2010 – 3:00 am | No Comment
Quickie: fun with fish trimmings 3

While continuing to experiment with arctic char (omble chevalier, Salvelinus alpinus) as part of that upcoming development project, my botched deba antics left me with a (not so) little pile of trimmings and some decided dissatisfaction.
The difficult portion …

Quickie: fun with fish trimmings 2
25 February 2010 – 3:00 am | No Comment
Quickie: fun with fish trimmings 2

I continue to play with arctic char (omble chevalier, Salvelinus alpinus) as part of that upcoming development project, and hurried use of a deba found me with a (not so) little pile of trimmings and …

Quickie: fun with fish trimmings 1
23 February 2010 – 3:00 am | No Comment
Quickie: fun with fish trimmings 1

I’m currently playing with fish. Not in a “toy” or BFF sense, but in the kitchen, and specifically with arctic char (omble chevalier, Salvelinus alpinus). It’s part of an ongoing development project, but what I …

Freshly-squeezed quail juice
8 February 2010 – 6:00 pm | No Comment
Freshly-squeezed quail juice

No, that’s not a Ziploc container of glomerular filtrate (you crazy wonk): it’s actually clarified quail broth, or what I like to refer to as “freshly-squeezed” quail juice.
Clarification of stock into consommé has been around since …

Sawara set meal
7 February 2010 – 3:33 pm | No Comment
Sawara set meal

It’s Superbowl Sunday today (Superbowl XLIV I think) and while people like my friend and former boss Wayne are busy gearing up for serious pigskin entertainment in front of a large screen, I’m sitting here …

Olive oil-poached salmon
25 January 2010 – 10:23 pm | No Comment
Olive oil-poached salmon

Today is January 25, meaning that it’s Burns Night and I should be having the traditional haggis with neeps and tatties and a wee dram. Too bad that I’m not a fan of minced lamb …