It’s odd how strands of ones life come together. The other day Scott Heimendinger, the Seattle Food Geek, tweeted “Every time someone says ‘American cheese’ and they aren’t referring to the entire set of cheeses made in the US, I die a little inside.”
Wow. Really? Where’s that coming from? Scott has one of the most delightfully tweaky and geeky food blogs out there.
Hi, I’m Mike and I’m a Pepper Belly! (Hi Mike!) I love spicy foods, or as the old movie title has it, “Some Like It Hot”.
How hot? As I am typing this, I’m enjoying a breakfast of two slices of Wrights black pepper bacon and a home made bagel (you can find the recipe at our sister site, Sourdoughhome.com) covered with a habanero cream cheese (the recipe is here). I love Paul Prudhomme’s cookbooks. I subscribed to Chilli Pepper magazine for a good while. My chili rarely wins prizes at our contests at work because things like the Hawaiian Pineapple Chili catch the judges eyes and mine is, well, too hot. I’d rather not win, or get third place like I did this year, than make something like Hawaiian Pineapple Chili. (If my coworkers stumble on this page, I’m sure it was a fine specimen of Hawaiian Pineapple Chili, and my lack of appreciation reflects far more on me than on the chili.) Continue reading
Candy Cane Peppermint Ice Cream
I should have written this when it happened. Instead, I’m writing it a little over a year after it happened. In a previous article, A New Kitchen Appliance!, I talked about getting our DeLonghi GM6000 ice cream maker, and the delight that we were experiencing with the ice creams we were making.
We were making two batches a day. And that delightful state of affairs continued for two weeks. We were Continue reading
We’ve really been negligent. We haven’t gotten the word out.
A tiny LaChouffe troll checks out a glass of Houblon Chouffe
But, it’s not like you haven’t heard. At least, not if you’re in Dallas and you have a pulse. It’s gotten a LOT of buzz. And for once, it’s deserved.
All of which is to say, we’ve become irregular regulars at the Meddlesome Moth. It could well be our favorite restaurant and watering hole. 40 beers on tap is a start. Moreover, they proudly declare, “If you’ve seen an ad for a beer, the chances are pretty good we don’t have it.” The beers are eclectic and excellent.
The layout and decor is off-beat, slightly funky and it really makes a statement. Continue reading
It was Thanksgiving day. We’d made a list, we’d checked it twice. We had our mis en place. We were rockin’ and getting ready for company. Around the time we were sliding the turkey in the oven Beth said, “We might be rockin’ but we aren’t rolling – you haven’t baked any bread. We don’t even have any rolls!” She was right. And we had some fans of Mike’s Bread coming over for Thanksgiving.
Anyone who has attended my baking classes Continue reading
Despite wanting to write, it seems neither of us has. Sometimes it takes a while for the flavors of a fine dish to develop. I am hoping that this is the case with our blog. Mike is adding short comments about our food experiments to his Facebook page. We’ve been talking about our food and drink experiments to one another and friends. So it seems that my part of this effort may be to take his FB posts and our conversations, refine them them, and turn them into blog entries. Perhaps this is part of the discipline of turning me into a slower and more thoughtful individual.
Last fall we were introduced to Rancho Gordo Heirloom Beans through their blog. We’ve been interested in the heirloom phenomenon, primarily because so many of the fruits and vegetables we were getting in the large chain stores have so little flavor. Continue reading
On Sept 23, 2010. Amazon said they’d shipped it. I watched the FedEx tracking notes on-line, almost breathlessly. Then FedEx told me it would be waiting at home!
Beth called to tell me a VERY big box had arrived. I got home, moved the VERY big box into the kitchen and unpacked our new DeLonghi GM6000 ice cream, gelato and sorbet maker. It wasn’t cheap, but we’d developed a two scoop a day habit, and I was becoming less and less thrilled about the ice cream we were eating. Continue reading