Started this morning with some asiago bagels that had too much cheese in them so they were too strong and oily...total fail from Safeway ( Read more... )

I didn't used to love BBQ.  I mean, I liked it well enough, but let's face it -- growing up the delicious local food tradition was something else entirely.  Every region has it's specialty.  Ours was south-west style Mexican food -- green chile, blue corn, etc..  Having never been to the south, I didn't get what a great BBQ could be.

Flash forward ( Read more... )

Current work in progress, in random news of the Nate -- I'm teaching myself to appreciate sushi ( Read more... )

A horrible, horrible act of legislation in Los Angeles recently came to my attention. Now, to be fair, I don't live there, nor am I likely to. However, as this law targets taco trucks, I'm spreading the word ( Read more... )

So my good friend catherinew has this little project she has probably mentioned in her own LJ, about infusing vodka. Now, I'm not a huge vodka fan, but I got nothing against it either. It's kind of like the tofu of alcohol...taking flavor well, but with nothing that really turns my crank in and of itself ( Read more... )

I've been talking about it for a while, and last night I finally took the plunge.

I made my first batch of Timid Pirate Ginger Peach preserves.

I've brought in a sampling jar to work to get some feedback, and I'm now prepared to say this experiment was an unqualified success ( Read more... )

So, I made this last year with great success, and though I'm not making it for St. Pat's dinner, I'll be making it for another dinner soon.  I HIGHLY recommend it for someone looking for something traditional other than Corned Beef and Cabbage.

Baked Codfish in an Irish Cheese Crust

4 (6-ounce) codfish fillets, skins removed
Essence (see recipe below ( Read more... )

(Due to technical difficulties, this post is going live about six hours after it was written ( Read more... )