We’re really not there yet, but we’re learning. And as we learn more about what we’re doing, we’ll share the tips and tricks that separate the big woks from the small fry (like us).
The first hint is pretty straight forward, but we have a number of cool posts we’d love to share but we didn’t follow this hint.
“Take the pictures before the food is gone.” I guess we won’t be doing our piece on this year’s National Peach Cobbler Day after all. Maybe next year!
Some of our would-be posts have pictures of 4 courses out of the 5 we were server. Or 6. Or 7. Like the Lockhart Smokehouse’s “Snout to Tail” pig-out dinner. Or some of the really rocking special dinners Chef Chad Kelley put together when he was at the Meddlesome Moth. Maybe not taking pictures should have been something we gave up for Lent!
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
Some historians think there are two customs that define civilization – afternoon tea and the cocktail hour. I’ll raise a cuppa or a glass of cheer in honor of that notion!
The newest glass of cheer we’ve raised is the Star Daisy. We probably noticed the article about the Star Daisy in the New York Times because Daisy, a friend from Boston, was visiting. The ingredients captured our fancy and we made it on a lark. But the taste is what has made this drink a favorite in less time than it takes to tell the tale. Here’s the recipe: 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
When Michael suggested that we start blogging as the New Burgundians, I thought it was a good idea for him, but not for me. He’s the true foodie. For years he’s read about cooking, baking and brewing, not just the cookbooks, but the scientific articles I find for him about the chemistry of sourdough, For years he’s done those things. He’s enjoyed doing them. 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